Wholesome Pumpkin Cream Soup

Serving Size: 4 servings

INGREDIENTS:

• 4 cups pumpkin puree (or 4 cups cubed fresh pumpkin)

• 2 large carrots, sliced

• 1 onion, diced

• 3 garlic cloves, minced

• 4 cups low-sodium vegetable broth

• 1 tsp ground turmeric

• 1/2 tsp paprika

• 1/2 cup light coconut cream (or unsweetened almond milk)

• Salt and pepper to taste

• 1/4 cup pumpkin seeds (for garnish)

• Fresh chives, chopped (for garnish)

• 1 tbsp olive oil

DIRECTION:

• Add pumpkin, carrots, onion, garlic, vegetable broth, turmeric, paprika, olive oil, salt, and pepper to the crockpot.

• Cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are soft and tender.

• Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.

• Stir in the coconut cream and cook for an additional 10 minutes.

• Serve hot, garnished with pumpkin seeds and fresh chives.