We are always looking up ways to bulk up our dinner tables in the colder weather, especially our Thanksgiving dinner table! While the times may be a little bit different now, our cravings are the same! Do not miss an opportunity to make this delicious, tasty and healthy orange soup. It doesn't just look pretty, it tastes pretty.. if that's even possible! The texture is amazing, the taste is creamy, and you would never know this is filled with veggies and health!


  • 1 medium (1 medium) onion diced
  • 1 tsp (1 tsp) ginger crushed
  • 1 tsp (1 tsp) garlic crushed
  • 55 g (1/2 stick) butter
  • 500 g (1 lb) pumpkin chunks
  • 500 ml (2 cups) vegetable stock
  • 400 ml (1 2/3 cups) coconut cream
  • salt and pepper to taste


1. Place all the ingredients into the slow cooker dish. Mix.
2. Cook on HIGH for 4-6 hours OR Cook on LOW for 6-8 hours.
3. Puree until smooth using a stick/immersion blender using the bald attachment. Keep warm until ready to serve.
4. Garnish with coconut cream.