Smashing Pumpkin Soup
Another way to smash your Halloween pumpkin! This gluten-free cream of pumpkin soup is made with a standard pumpkin patch pumpkin, coconut milk and/or cow's milk and is served in a slow cooker. Serve with crusty bread. Able to freeze for later.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 3large potatoes, peeled and cubed
- 1small pumpkin
- 1teaspoon butter, melted
- 1pinch salt and ground black pepper to taste
- 1(15 ounce) can diced tomatoes
- 2tablespoons chopped fresh parsley
- 2teaspoons Himalayan salt
- 1½ teaspoons dried thyme
- ½teaspoon ground white pepper
- 4cups coconut milk
- 4cups milk
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).Step 2
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 10 minutes. Drain and let cool.Step 3
Cut pumpkin in half and scoop out pulp and seeds. Wash and dry seeds. Place pumpkin halves cut-side down in a baking pan. Mix seeds with butter and salt and black pepper; spread in a single layer on a rimmed baking sheet.Step 4
Bake pumpkin halves on the top rack of the preheated oven until liquid starts to collect in the pan, about 1 hour. Bake pumpkin seeds on the bottom rack until toasted, about 45 minutes.Step 5
Cool pumpkin halves for 10 minutes. Peel off and discard skin. Let cool completely, about 15 minutes more.Step 6
Combine potatoes, pumpkin, tomatoes, parsley, Himalayan salt, thyme, and white pepper in a large bowl; mash together.Step 7
Puree potato mixture in a blender in small batches, pouring each batch into a slow cooker and letting blender cool between batches.Step 8
Stir coconut milk and milk into the slow cooker. Cook on Low until flavors combine, 4 to 6 hours. Serve toasted pumpkin sides on the side.