Inspired by several recipes on Big Oven, I tweaked to create my own favorite for using up some of those pesky pumpkin left overs from the fall season. This soup is not too sweet which was my issue with many recipes, and has a different flavor than many holiday pumpkin recipes which makes it good for a change of pace. The cinnamon adds a nice roundness to the flavor, but doesn't dominate.
1. In a skillet, sauté onion until tender. Add garlic and sauté briefly, 30 seconds. Deglaze the pan with some of the stock to and transfer to the stoneware of a slow cooker.
2. Add the pumpkin puree (or pumpkin cubes), cubed sweet potatoes, spices and remaining stock to the slow cooker. Cook on low heat for 8 hours until cobbled potatoes are tender.
3. Remove the cinnamon stick. Using an immersion blender or working in batches with a normal blender puree the soup. Add the coconut milk and continue to process until very smooth. If you prefer very smooth soups, as I do in this case, process the pureed mixture through a fine mesh sieve. This is more important if using fresh pumpkin or pumpkin you have processed yourself as it can be quite fibrous.
4. Serve garnished with plain yogurt and some parsley. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (610g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 211 (58%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 20.4g||102 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.9mg||0 %|
|Sodium 771.1mg||27 %|
|Potassium 1297.9mg||34 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 34.3g|
|Protein 6.9g||10 %|
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Calories per serving: 364
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