Usher in fall with a delicious pumpkin soup!
Canned pumpkin puree and rich spices make for a delicious Santa Fe pumpkin soup. Cooking it in your slow cooker makes it even better! For the perfect healthy fall meal, this slow cooker pumpkin soup recipe is amazingly delicious, low in calories, and full of nutrients and flavor. Serve as a light meal, or as a starter for a fall potluck.
Slow Cooker Santa Fe Pumpkin Soup Recipe
Pumpkin soup is the perfect dish for a cold evening with its comforting fall flavors, plus it's low in carbs so you can stay on your healthy eating plan without worry.
Yield 4 people
Serving Size 0.5 cup
Ingredients
- 2 tablespoons olive oil
- 1 onion medium, diced
- 1 garlic clove minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper freshly ground
- 14 ounces pumpkin puree can
- 3 cups chicken stock or vegetable stock
- 1 cup milk
- 1/2 cup tortilla chips crushed, for garnish
- 1/4 cup toasted pumpkin seeds for garnish
Instructions
- Heat the oil in a skillet over medium heat. Add the onions and garlic and cook until soft. Add the seasonings and cook for another minute. Transfer mixture to the slow cooker.
- Add the pumpkin and the vegetable stock and turn your slow cooker to low heat. Cook for 2-4 hours and stir in the milk before serving. For a creamier, smoother soup, puree in a blender. Serve topped with the tortilla chips and pumpkin seeds.
Nutrition Information
Serving: 0.5cup | Calories: 195kcal | Carbohydrates: 17g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 86mg | Sodium: 314mg | Fiber: 5g | Sugar: 8g |
SmartPoints (Freestyle): 7
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