Slow Cooker Pumpkin Soup

Ingredients:

• 1 1/2 tablespoons oil or butter
• 1 medium onion diced
• 3 garlic cloves minced
• 2.5 lbs pumpkin (weight after peeled, seeds are removed and chopped into 1 to 2 inch cubes)
• 1/2 teaspoon allspice
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon fresh thyme leaves
• 1/2 teaspoon cayenne pepper (optional - use less if you don't like spice)
• 2 cups vegetable broth
• 1 can coconut milk
• 2 teaspoons lime juice

Instructions:

• Turn your Crockpot™ on, to warm while you prep the ingredients.
• Add in the oil or vegan butter.
• Add in the onion, garlic, pumpkin, allspice, sea salt, ground black pepper, thyme, cayenne pepper, vegetable broth and the coconut milk. Stir to combine.
• Set the Crockpot™ to high for 4 hours or on low for 8 hours and let the veggies cook down together. At the end, stir in the lime juice and let it cook for about 5 more minutes.
• Turn your slow cooker off and using your immersion blender, blend all the ingredients together until fully smooth. If you don’t have a blender you can carefully transfer the soup to a blender to blend completely.
• Taste and add salt and pepper to taste if necessary. The salt will depend on how salty your vegetable broth is.
• Serve into bowls and top with garnish - extra coconut milk, parsley or even a touch more cayenne on top (optional).