Go Back
Print

AIP Slow Cooker Pumpkin Soup

A deliciously tasty slow cooker soup recipe that's perfect for the cozy, winter months ahead.
Course Soup
Keyword aip recipe, anti-inflammatory, healthy recipes, paleo recipe, soup
Prep Time 30 minutes
Cook Time 6 hours
Servings 12
Author Lucia Agnelli

Equipment

  • Slow cooker
  • Blender

Ingredients

  • 2 large sweet potatoes, 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 cups bone broth
  • 1 Fresh sage and thyme
  • 1 cup organic coconut milk, canned

Instructions

  • 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 stir well to coat evenly.
  • Add the bone broth, onion, and fresh herbs to the slow cooker.
  • Transfer the vegetables and apples to the slow cooker and secure with the lid.
  • Cook on high for 6 hours. You can give the vegetables a quick stir midway through the cook. The bone broth is not meant to cover the vegetables, the steam will ensure that it cooks through.
  • Once your vegetables are cooked through, add your coconut milk to the pot and give it a good stir.
  • 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.