You can’t go wrong with pumpkin! This warm Fall soup makes a great side or appetizer for dinner. Throw it in the slow cooker and forget about it until it’s time to eat. Drizzle maple cream on each bowl for a fancy garnish. It’s sure to make your guests think you spent hours in the kitchen!
I’ve been itching for soup weather to arrive lately. Here in Florida, it’s just way to hot for soup most of the year. I usually wait until the cooler weather arrives before I start making soups, but I just couldn’t wait!
Making this soup in your slow cooker couldn’t be easier. Once it’s ready, take a few minutes to make the maple cream before serving this fancy dish.
I got this soup going in my slow cooker one morning before I set out to run some wedding errands. When I returned home a few hours later, the house smelled incredible!
Coconut milk gives this soup it’s creamy texture without being too bad for you. Unlike most creamy soups, this one is lactose free! The coconut milk adds a nice flavor to the soup, too.
For a bit more Fall flavor, I added in cinnamon and ground cloves. They complement the pumpkin perfectly!