1medium yellow oniondiced (or half a large red onion)
3garlic clovesminced
2 1/2poundspumpkinweighed after being peeled and seeded, chopped into 1 to 2-inch cubes
1/2teaspoonallspice
1teaspoonsea salt
1/4teaspoonground black pepper
1/2teaspoonfresh thyme leaves
1/2teaspooncayenne pepperoptional
2cupsvegetable broth
1cancoconut milk
2teaspoonslime juice
Instructions
Turn your slow cooker on to warm while you prep the ingredients.
Add in the oil or vegan butter.
Add in the onion, garlic, pumpkin, allspice, sea salt, ground black pepper, thyme, cayenne pepper, vegetable broth and the coconut milk. Stir to combine.
Set the slow cooker to high for 4 hours or on low for 8 hours and let the veggies cook down together. At the end, stir in the lime juice and let it cook for about 5 more minutes.
Turn your slow cooker off and using your immersion blender, blend all the ingredients together until fully smooth. If you don’t have a blender you can carefully transfer the soup to a blender to blend completely.
Taste and add salt and pepper to taste if necessary. The salt will depend on how salty your vegetable broth is.
Serve into bowls and top with garnish - I love extra coconut milk, parsley or even a touch more cayenne on top (optional). Enjoy!!
Notes
Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Reheat on the stovetop or in a slow cooker on low heat.