Slow Cooker Recipe: Creamy Vegan Pumpkin Soup

Saute in coconut oil:
1 chopped onion
5 diced cloves of garlic

In slow cooker add the onions and garlic and;
5 cans of pumpkin (15 ounce cans)
1 can full fat coconut milk
32. oz. chicken broth
1 tsp. salt
1 tsp. cinnamon
1 tsp. pepper

Heat for several hours.

Add almond butter and cayenne or maple syrup to each individual bowl if desired.

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Kirstin Kasa

Author: Kirstin Kasa

Kirstin Kasa is a recipient of God’s lavish grace. She home-schools her three kids (8th, 5th and 1st graders), and learns a lot with them, though she struggles to master science projects. She’s married to a wonderful, outdoorsy man. Kirstin pursues remission from her diagnosis of Multiple Sclerosis, and believes that prayers and healthy living are getting her there. But if that’s not God's will, she knows His plans are better.

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