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As the leaves turn and the air grows crisp, there's nothing quite like a steaming bowl of soup to provide warmth and comfort. Soup is a quintessential dish for the cooler months, offering not just nourishment but also a sense of coziness that can make any cold day feel a little brighter. Among the myriad of soup recipes, the Creamy Crockpot Tomato Pumpkin Soup stands out as a delightful blend of flavors that perfectly encapsulates the essence of fall. This soup combines the rich, tangy taste of tomatoes with the sweet, earthy notes of pumpkin, creating a unique and satisfying dish that is both comforting and nourishing.

Creamy Crockpot Tomato Pumpkin Soup

Warm up your chilly days with the comforting flavors of Creamy Crockpot Tomato Pumpkin Soup. This easy-to-make dish combines the tangy richness of crushed tomatoes with the sweet earthiness of pumpkin. Packed with nutrients and delicious spices, it not only satisfies your taste buds but also nourishes your body. Simply toss your ingredients in a slow cooker for a healthy, cozy meal that the whole family will love. Perfect for busy weeknights or as a delightful centerpiece for gatherings!
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Ingredients
  

1 can (28 oz) crushed tomatoes

2 cups pumpkin puree (canned or homemade)

1 onion, diced

3 cloves garlic, minced

2 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer flavor)

1 tablespoon olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (adjust for spice preference)

Salt and pepper to taste

Fresh basil leaves for garnish

Optional: crusty bread for serving

Instructions
 

Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. This step enhances the flavors of the soup.

    Combine Ingredients: In the crockpot, combine the crushed tomatoes, pumpkin puree, sautéed onions, and garlic. Stir to blend the ingredients.

      Add Broth and Seasoning: Pour in the vegetable broth and coconut milk. Stir in dried basil, oregano, red pepper flakes, salt, and pepper. Mix well to combine all the flavors.

        Slow Cook: Cover the crockpot and set it to low heat for 6-8 hours or high heat for 3-4 hours, allowing the flavors to meld beautifully.

          Blend for Creaminess: Once the cooking time is up, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, feel free to blend only part of it. Alternatively, transfer to a standard blender, blending in batches.

            Serve: Taste the soup and adjust the seasoning if necessary. Ladle the creamy soup into bowls, garnish with fresh basil leaves, and serve with crusty bread on the side if desired.

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings