Slow-cooker spicy carrot and pumpkin soup

Gather round, dear reader, let’s whip up a mouthwatering Slow-cooker spicy carrot and pumpkin soup that will not only satisfy your taste buds, but will also keep you warm and nourished. This spicy, hearty, and healthy soup is perfect for any day, regardless of the season. It’s chock-full of flavour and the slow-cooking method brings out the natural sweetness of the pumpkin and carrots while adding a touch of heat from the spices. Without further ado, let’s dive into this culinary adventure!

Ingredients

For this delightful soup, you will need:

• 2 cups of diced pumpkin (500 grams)
• 2 large carrots, sliced (200 grams)
• 1 large onion, finely chopped (150 grams)
• 3 cloves of garlic, minced (9 grams)
• 1 red chili, finely chopped (45 grams)
• 4 cups of vegetable broth (1 liter)
• 2 teaspoons of ground cumin (10 grams)
• 1 teaspoon of ground coriander (5 grams)
• Salt and pepper to taste

Preparation and Cooking Time

Preparation Time: 15 minutes
Cooking Time: 4-6 hours

This recipe serves 2.

Nutritional Information per Serving

Calories: 250
Protein: 4 grams
Fat: 1 gram
Carbohydrates: 60 grams
Fiber: 6 grams
Sugar: 14 grams

Instructions

Follow these simple steps to create your Slow-cooker spicy carrot and pumpkin soup:

1. Start by preparing your vegetables. Chop the pumpkin, carrots, and onion, and mince the garlic. Chop the red chili finely, removing the seeds if you prefer a less spicy soup.
2. Place the chopped vegetables, minced garlic, and chili into your slow cooker.
3. Sprinkle the cumin and coriander over the vegetables, and season with salt and pepper.
4. Pour the vegetable broth into the slow cooker, ensuring that the vegetables are covered.
5. Set your slow cooker to low and let it cook for 4-6 hours.
6. Once the vegetables are tender, use an immersion blender to puree the soup until it’s smooth.
7. Taste the soup and adjust the seasoning if needed.

Tips

1. If you don’t have a slow cooker, you can make this soup on the stovetop. Simply simmer the ingredients on low heat until the vegetables are tender, then blend.
2. For an added touch of creaminess, stir in a spoonful of coconut milk before serving.
3. If you prefer a chunkier soup, simply blend less or mash the vegetables with a potato masher.

Serving Suggestions

Your Slow-cooker spicy carrot and pumpkin soup is best served hot. Garnish with a dollop of yogurt and a sprinkle of fresh coriander. It pairs well with a slice of crusty bread or a side salad. Enjoy this soup as a wholesome lunch or a light dinner.

And there you have it, a deliciously warming and spicy carrot and pumpkin soup, lovingly prepared in your slow cooker. The beauty of this Slow-cooker spicy carrot and pumpkin soup is that it’s not only packed with flavor but also incredibly healthy. So why wait? Grab your slow cooker and let’s get cooking!