Pumpkin Soup (Slow Cooker)

They'll knock on your door for this treat!
Servings: 8 servings


  • 1 tablespoon coconut oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 4 cups (1 quart) vegetable stock
  • 2 can pumpkin puree (29 ounces)
  • 1 can unsweetened coconut milk (full-fat or light) (14 ounces)
  • 2 tablespoon Arawak Farm® Dry Rub & Spice Blend #3
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon teaspoon ground cloves
  • 1 tablespoon maple syrup
  • Pumpkin seeds or Almond Slivers optional garnish


  • Heat coconut oil in a skillet. Add the onion and carrot. Cook for 5-10 minutes, or until softened. Add the garlic and cook for 30-60 seconds, then add the spices. Cook for another 30 seconds, stirring constantly to prevent burning.
  • Transfer to a slow cooker. Add the stock, pumpkin puree, and coconut milk. Cook on LOW for 8-10 hours, or HIGH for 3-4 hours*.
  • Before serving puree soup using an immersion blender or in batches in a traditional blender, if desired. Taste and add maple syrup.
  • Garnish with pumpkin and/or almond slivers.


*In a rush? This recipe can also be cooked on the stovetop at a low simmer for 30-45 minutes.
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