Slow Cooker Pumpkin Soup for Steady Energy
By Margouillatphotos
‘Tis the season, one of my favourite times of the year is October. The weather becomes a bit cooler, and comfort foods begin to take over.
Using a slow cooker saves time in the kitchen, saves money, and allows for batch cooking.
I love making pumpkin, sweet potato, and squash recipes to help balance my metabolism, especially since I’m technically in perimenopause.
Also, working in the restaurant industry can lead to irregular eating habits, but incorporating balanced, protein-rich recipes with moderate carbs and lower fat can help reboot and energize your metabolism.
This Slow Cooker Pumpkin Sweet Potato Soup is a nourishing way to support your energy and digestion while saving time.
Packed with fibre, antioxidants, and slow-burning carbohydrates, it helps keep blood sugar balanced and cravings at bay.
Simply toss everything in the slow cooker before your shift, and come home to a warm, comforting meal that fuels your body instead of slowing it down.
Ingredients
1 serving per meal per person (has leftover)
Servings 02
1 medium [114 g] Sweet Potato (Peeled and diced)
1.5 cup [375 g] Pumpkin Puree
0.25 medium (approx 2-3/4" long, 2-1/2" dia) [28.5 g] Red Bell Pepper (Diced)
0.25 onion (small) [37 g] Red Onions (Diced)
2 cups [480 ml] Vegetable Broth
2 head [60 g] Garlic (Minced)
1 tsp [11 g] Ginger
1 tsp [1.2 g] Kosher Salt
2 tsp [3.4 g] Pumpkin Pie Spice
2 cup [452 g] Light Coconut Milk
3.5 scoop [84 g] Organic Vegan Protein Powder (Unflavored )
Directions
01. Add the sweet potatoes, pumpkin puree, red onions, bell peppers, vegetable broth, garlic, ginger, salt, and pumpkin pie spice to a slow cooker.
02. Cover and cook on low for 6 hours or on high for 4 hours.
03. Remove everything from the slow cooker and add it to a blender. Puree until smooth.
04. Add the protein powder and puree again until there are no clumps and the protein powder is fully incorporated. Return the puree to the slow cooker.
05. Add the coconut milk to the slow cooker and stir until combined. Cover and cook for 30 minutes on low.
Calories: 482.25 Fat: 23.2 g Carbs: 44.58 g Protein: 31.53 g Fibre: 10.25 g Sugar:12.36 g
