Covering everything from oatmeal and hummus to pasta and desserts, there are so many pumpkin recipes to choose from these days. How do you narrow it down? When you’re trying to bring pumpkin to your dinner table, consider this easy pumpkin soup. For starters, the process is mostly hands-off. Just throw the ingredients into your slow cooker and let them simmer. Plus, since this recipe was created specifically with canned pumpkin, there’s no slicing, dicing or pureeing involved. You also get a rich, creamy texture and spiced, warming flavor thanks to coconut milk, maple syrup and pumpkin pie spice.
- In a crockpot, mix together all ingredients.
- Set crockpot on high and cook for 1 hour. Then, set to low and cook for another 2 hours.
Pam’s note: If you’d rather make this on the stove, combine all ingredients in a large pot. Bring to a boil and simmer for 1 hour.