Slow Cooker Pumpkin Soup

Heat the olive oil in a skillet over medium heat, and saute the onion until it softens, about 5 to 8 minutes. Add in the garlic, ginger, turmeric, and cinnamon and stir for 1 more minute, just until the spices smell fragrant, then turn off the heat. 2. Transfer the cooked vegetables and spices to the bowl of your slow cooker, then add in the pumpkin, 2 tablespoons of maple syrup, 4 cups of water, and 2 teaspoons of salt. (Use less salt if you choose to use vegetable broth, instead.) 3. Use a whisk to combine the soup ingredients. Place the lid on top, and set the soup to cook for 2 hours on high, or for 4 hours on low. 4. When the cooking cycle is complete, use an immersion blender to completely puree the soup, making it smooth and creamy. Then stir in the coconut milk and carefully taste the soup. You can adjust the flavor by adding a tablespoon or two of maple syrup, or an extra pinch of salt or freshly ground black pepper. Keep tasting and adjusting until the soup is flavorful and to your liking. (If you add too much salt, then extra sweetness will balance it out, and vice versa.) You can also add more water or coconut milk if you want a thinner consistency. 5. Serve this soup warm, with a extra drizzle of coconut cream on top, and with crunchy pumpkin seeds and dried cranberries, if desired. I love the added texture and flavor from these. Leftover soup can be stored in an airtight container for up to 5 days in the fridge. (You can use it as a Fall-flavored pasta sauce, too.) 6. prep10 mins 7. total40 mins