Slow Cooker Pumpkin Soup

Serves 6

1 tablespoon extra-virgin olive oil

1 cup chopped sweet onion (about 1 medium)

2 cloves garlic, minced

1 heaping tablespoon freshly minced ginger (or 2 teaspoons dried)

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

2 (15 oz) cans pumpkin puree

2 to 4 tablespoons pure maple syrup

2 to 4 cups water, chicken, or vegetable broth

2 teaspoons salt (start with less if using broth)

1/2 cup coconut milk

Heat the olive oil in a skillet over medium heat, and saute the onion, garlic, and ginger until the onion is soft and translucent, about 5 to 8 minutes. Turn off the heat and stir in the turmeric and cinnamon, just to coat the vegetables.

Transfer the cooked vegetables and spices to the bowl of your slow cooker, then add in the pumpkin, 2 tablespoons of maple syrup, 2 cups of water, and 2 teaspoons of salt.

Use a whisk to combine the soup ingredients. If the mixture looks very thick, add 1 more cup of water and stir again. (Remember that you'll be adding at least 1/2 cup more liquid at the end of this recipe, so don't make it too thin at this point.) Place the lid on top, and set the soup to cook for 2 hours on high, or for 4 hours on low. 

When the cook time is complete, add in the coconut milk for creaminess. You can use an immersion blender to puree the soup, making it extra smooth and creamy, but that's optional. Taste the soup and make adjustments as needed. If you added extra water, you may need to add extra salt and possibly another tablespoon or two of maple syrup. Adjust until the soup is flavorful and to your liking. You can also add more water, if you want a thinner soup.

Serve this soup warm, with an extra drizzle of coconut cream on top, and with crunchy pumpkin seeds and dried cranberries, if desired.

Leftover soup can be stored in an airtight container for up to 5 days in the fridge. It also makes a delicious pasta sauce the next day!