A warm bowl of pumpkin soup on a chilly fall evening is comfort food at its finest. Even better? A warm bowl of pumpkin soup that practically cooks itself. Get out your slow cooker and make this fragrant, coconut milk-laced soup ASAP.
First you need to sauté some onion, carrot, celery, garlic, and spices in a skillet, then transfer them to your slow cooker. Add in canned pumpkin purée and coconut milk, some vegetable stock, and a little brown sugar and let it all cook for about eight hours on LOW (or HIGH for four hours, if you want to speed things up).
When the soup is ready, give it a quick blitz in your blender and garnish with some roasted pumpkin seeds, fresh cilantro, and cashew cream.
→ Get the Recipe: Slow-Cooker Spicy and Creamy Pumpkin Soup with Cashew Cream from Cooking and Beer