AIP Slow Cooker Pumpkin Soup

Fall has officially arrived in Stockholm, and so has soup season! The grocery stores are filled with all kinds of pumpkins this time of year - including decorative ones as Halloween approaches. So what better way to welcome fall than with a delicious pumpkin soup recipe, right?!

I wanted to share a soup recipe for you that was both perfect for meal prep AND one that didn't require you to sit at the stovetop to watch it cook for hours. So this is what I came up with - an AIP Slow Cooker Pumpkin Soup recipe. 

This recipe is AIP/Paleo which makes it dairy-free, gluten-free, and filled with so much goodness and flavor! One of the first things I purchased when I first started AIP was a slow cooker. Back then, I only intended to make homemade bone broth with it, but today I use it weekly, for at least one other meal prep dish because of how much time it saves me during meal prep!

How do you make pumpkin soup from scratch?

You will need to buy a fresh pumpkin and sweet potatoes for this recipe to make it from scratch. You will also need a slow cooker and a food processor or stick blender. I love making soups from scratch because you can make a big batch that can last you the entire week - you can even freeze half of it and defrost it when you ready to have it.

Ingredients

Prep time: 30 minutes

Cook time: 6 hours

Servings: 12

2 large sweet potato, peeled and cubed

1 pumpkin, peeled and cubed

2 apples, cored and chopped

2 tbsp sea salt

1 tsp garlic powder

1 tsp onion powder

1 tsp turmeric powder

1 tsp ginger powder

1 tsp cinnamon powder

1 large white onion, roughly chopped

4 cup bone broth

Fresh sage and thyme

1 cup organic coconut milk, canned

Method

1. Once you've chopped the pumpkin, sweet potatoes, and apples, add them to a large bowl with the sea salt, garlic powder, onion powder, turmeric powder, ginger powder, and cinnamon powder and mix well to coat evenly.

2. Add the bone broth, onion, and fresh herbs to the slow cooker.

3. Transfer the vegetables and apples to the slow cooker and secure with the lid. Cook on high for 6 hours.

The bone broth is not meant to cover the vegetables, the steam will ensure that it cooks through.

You can give the vegetables a quick stir midway through the cook.

5. Once your vegetables are cooked through add your coconut milk to the pot and give it a good stir.

6. Transfer the mixture into the food processor and blend in batches until you reach your desired consistency. OR use a stick blender to blend into a soup.

Meal prep tip: I usually freeze half of this batch and defrost when I am ready to eat it.

Looking for a bone broth recipe?

If you are looking for a bone broth recipe that is packed with goodness and flavor - look no further! You can find it here.