Description
This Slow Cooker Pumpkin Soup is a creamy, comforting, and cozy dish perfect for fall and winter. Made with fresh pumpkin, aromatic spices, and creamy tofu, it is slowly simmered to develop rich flavors. The soup is blended smooth and can be served hot or chilled, garnished with parsley and crushed red pepper flakes for added zest.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 6 garlic cloves, halved and lightly crushed
- 1 yellow onion, roughly chopped
- 3 cups rich vegetable broth
- 2 pounds pumpkin, peeled, seeds removed, and cubed
- ¼ teaspoon cinnamon
- 1 teaspoon paprika
- 2 teaspoons dry or fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 1 (14-ounce) firm tofu, cubed
Garnish (Optional)
- Parsley, chopped
- Crushed red pepper flakes
Instructions
- Sauté Aromatics: Turn on your slow cooker or instant pot to sauté mode. When hot, add the olive oil and lightly crushed garlic cloves. Sauté until the garlic starts turning golden brown, then add the roughly chopped yellow onion. Continue cooking and stirring until the onions become translucent and tender.
- Add Spices and Pumpkin: To the garlic and onion mixture, add the cubed pumpkin, cinnamon, paprika, thyme, salt, and black pepper. Stir well and cook for about 30 seconds while continuously mixing to release the spices’ flavors.
- Add Liquids and Tofu: Pour in the vegetable broth and add the tomato paste. Stir everything together, then add the cubed firm tofu into the mixture.
- Slow Cook: Cover with the lid and set the slow cooker to high heat. Cook for 3 hours and 30 minutes, allowing the flavors to fully develop and the pumpkin to soften thoroughly.
- Blend: Once cooked, carefully remove the lid and allow the soup to cool for 10 minutes to prevent splattering. Using a ladle, transfer portions of the soup into a blender pitcher and blend until completely smooth. Alternatively, use an immersion blender to blend the soup directly in the pot for about 5 minutes until silky smooth.
- Serve: Serve the soup hot or chilled. Garnish with chopped parsley and crushed red pepper flakes if desired, adding freshness and subtle heat to the dish.
Notes
- This soup is easy to prepare and perfect for cozy fall or winter meals.
- It can be made with fresh or canned pumpkin depending on availability.
- The recipe is gluten-free, dairy-free, whole30 compliant, vegan, and freezes well for convenient future meals.
- Adjust seasoning according to taste or dietary preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 256 kcal
- Sugar: 11 g
- Sodium: 1337 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
