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A bowl of the Vegan Crock Pot Pumpkin Soup with White Beans with a side of crackers

Vegan Slow Cooker Pumpkin Soup with White Beans


  • Author: Marie Bostwick

Ingredients

Scale
  • 1 15 oz can pumpkin puree (a little less than 2 cups)
  • 1 15oz can diced tomatoes
  • ½ large onion, diced
  • 1 15 oz can lite coconut milk
  • 1 15 oz can regular coconut milk
  • 2 tsp dried thyme
  • 1 T curry powder
  • 1 15 oz can white beans, drained
  • 1 tsp salt
  • ¼ tsp cayenne

Instructions

  1. Place diced onion, thyme, pumpkin puree, tomatoes, both cans of coconut milk, thyme, and curry powder in slow cooker. Stir to combine.
  2. Place lid on slow cooker and cook for 5 hours on low or 3 hours on high.
  3. Add white beans, salt, and cayenne to pot and cook for another hour.
  4. Use and immersion blender to puree soup until smooth, or puree in blender in batches. Taste and adjust seasoning before serving.
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