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SkinnyMS

Slow Cooker Santa Fe Pumpkin Soup Recipe

Pumpkin soup is the perfect dish for a cold evening with its comforting fall flavors, plus it's low in carbs so you can stay on your healthy eating plan without worry.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Dinner, Lunch, Soup
Cuisine: Universal
Keyword: Low-Carb, Thanksgiving, Vegetarian
Servings: 4 people
Calories: 195kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 2 tablespoons olive oil
  • 1 onion medium, diced
  • 1 garlic clove minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper freshly ground
  • 14 ounces pumpkin puree can
  • 3 cups chicken stock or vegetable stock
  • 1 cup milk
  • 1/2 cup tortilla chips crushed, for garnish
  • 1/4 cup toasted pumpkin seeds for garnish

Instructions

  • Heat the oil in a skillet over medium heat. Add the onions and garlic and cook until soft. Add the seasonings and cook for another minute. Transfer mixture to the slow cooker.
  • Add the pumpkin and the vegetable stock and turn your slow cooker to low heat. Cook for 2-4 hours and stir in the milk before serving. For a creamier, smoother soup, puree in a blender. Serve topped with the tortilla chips and pumpkin seeds.

Nutrition

Serving: 0.5cup | Calories: 195kcal | Carbohydrates: 17g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 86mg | Sodium: 314mg | Fiber: 5g | Sugar: 8g |
SmartPoints (Freestyle): 7
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SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7