Description
This velvety, spiced vegan pumpkin soup is the ultimate restorative meal for crisp, transitional weather. By utilizing a slow cooker, the natural sweetness of fresh pumpkin deepens, while coconut milk provides a luxurious, creamy texture. Infused with aromatic spices like allspice and thyme, this nutrient-dense dish is a wholesome, plant-based comfort food that is effortless to prepare and perfect for busy weeknights. It brings together global, Thai-inspired flavors with harvest traditions for a deeply satisfying, healthy, and stress-free dining experience.
Ingredients
1 1/2 tablespoons olive oil or vegan butter
1 medium onion, diced
4 cups pumpkin, peeled and cubed
3 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1/2 teaspoon ground allspice
1 teaspoon dried thyme
1 tablespoon fresh lime juice
Salt and black pepper to taste
Instructions
Heat oil or vegan butter in a skillet and sauté onion until translucent, then transfer to the slow cooker.
Add the cubed pumpkin, vegetable broth, allspice, and thyme to the slow cooker.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until pumpkin is fork-tender.
Use an immersion blender to puree the soup until completely smooth.
Stir in the coconut milk and lime juice.
Season with salt and pepper to taste and serve warm.
Notes
For an extra layer of flavor, garnish with toasted pumpkin seeds or fresh cilantro. This soup freezes exceptionally well in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 195
- Sugar: 7g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 10g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg