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 Time: 35 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 35 mins
• Calories: 473 Calories

Ingredients

• 4 cups milk
• 2 tablespoons chopped fresh parsley
• 1 pinch salt and ground black pepper to taste
• 4 cups coconut milk
• ½ teaspoon ground white pepper
• 1 ½ teaspoons dried thyme
• 1 teaspoon butter, melted
• 3 large potatoes, peeled and cubed
• 1 (15 ounce) can diced tomatoes
• 1 small pumpkin
• 2 teaspoons Himalayan salt

Recipe 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.