Slow Cooker Pumpkin Soup
A delicious, healthy fall soup
Servings: 6 people
Calories: 326kcal
Cost: $10
Equipment
- Slow cooker or 11-1 instant pot
Ingredients
- 1 yellow onion onion chopped
- 2 carrots chopped
- 1 package Volpi Coppa chopped, omit for AIP & whole30
- 6 cups canned pumpkin
- 3 cups coconut milk
- 1 cup chicken broth
- 1 tsp garlic minced
- 1 tsp ground cumin omit for AIP
- 1 tsp paprika omit for AIP
Instructions
- Chop onion, carrots, and Coppa. Mince the garlic.
- Add all ingredient to the slow cooker.
- Cook on low for 5-6 hours.
- Use an immersion blender or regular blender to blend until smooth.
- Serve immediately and enjoy!
Notes
Storage: This recipe can be stored in an air tight container for up to 5 days in the refrigerator.
Freezer: This recipe can be stored in an air tight container for up to 3 months in the freezer.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based on 6 servings.
Servings: This recipe should yield 6 servings.
Nutrition
Serving: 1bowl | Calories: 326kcal | Carbohydrates: 27g | Protein: 6g | Fat: 25g | Saturated Fat: 22g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 188mg | Potassium: 862mg | Fiber: 8g | Sugar: 10g | Vitamin A: 41557IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 7mg