For our October ladies night we had a pumpkin theme and I decided to experiment in the kitchen.
Most everyone was bringing snacks and sweets (check out the yummy pumpkin cheesecake dip Amber from What Makes Me Amber made) and a main dish was needed to go with the yummy salad my friend Annie put together.
My schedule with work is pretty tight and I was working until 5:30 PM that night and we were all meeting at 6:00 PM at my house. Thank God for crock-pots!!
I thought maybe a creamy pumpkin soup would be a great idea, but as I searched for recipes, most were not dairy-free and they were mainly sweet; I personally prefer savory.
That is when I figured, why not make up my own recipe?! The worst that could happen is that we order take-out 😛
Well, let me tell you that the soup was a huge hit!! I was even asked to make the soup for Thanksgiving and everyone there kept raving about the soup!
My dad served himself 3 times and my mom, amongst others, requested the recipe so that they may recreate the deliciousness.
So, naturally, I am sharing the recipe with all of you 🙂
Dairy-Free Crock Pot Creamy Pumpkin Soup
- 1/2 finely chopped white onion
- 1/2 finely chopped red onion
- 1 cup finely chopped celery
- 1 cup finely chopped carrots
- 1 teaspoon Smart Balance Dairy-Free Butter
- 4 cups unsalted chicken broth
- Turkish bay leaf
- 1 can diced tomatoes 14.5 ounces
- 1 can coconut milk 13.5 ounces
- 1 can pumpkin puree 15 ounces
- 2 teaspoons salt
- 1 teaspoon ground ginger
- 2 teaspoons curry I used Jamaican style curry
- 1 teaspoon pepper
- 1 tablespoon minced garlic
Saute onion, celery, carrots, and butter in a pan on medium heat for about 10 minutes; do not burn.
Place all ingredients, including sauteed vegetables, in a crockpot and cook on HIGH for 4 hours or on LOW for 6-8 hours.
Serve and devour!!
A Few Tips:
- You may also use vegetable broth for a vegetarian/vegan version.
- The curry makes the soup a bit spicy so use less or more depending on your preference.
- You may dice your own tomatoes instead of using the canned version.
- Use a food processor to speed the chopping of the vegetables along. I used our Ninja and that thing is awesome!
- Do not skip the sautéing step. You may be tempted to, but sautéing helps bring out the flavors of the onions.
- You may use any bay leaf, we just so happened to have Turkish bay leaves 😀
- Most of the ingredients used were organic and I use sea salt, however it is not absolutely necessary to make this soup delicious.
- Make sure to use 100% pure pumpkin puree and not sweetened pie filling.
- A cup of cooked pumpkin has more potassium than a banana and is high in fiber which can be a great post-workout/Move It Monday indulgence 😉
- Pumpkin’s high fiber content is also a benefit for our furry friends (I am referring to our dogs and cats, of course LOL) and their digestive tract.
Let me know if you give this soup a try. I would love to hear your thoughts!