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As the leaves turn golden and the air becomes crisp, the season of autumn invites us to indulge in comforting foods that warm both the body and soul. There’s something inherently cozy about curling up with a bowl of soup on a chilly day. It’s a simple pleasure that evokes nostalgia and warmth. Among the myriad of fall recipes, one that stands out is the Creamy Crockpot Tomato Pumpkin Soup. This delightful dish not only embodies the essence of autumn but also offers a unique blend of flavors that are both comforting and satisfying.

Creamy Crockpot Tomato Pumpkin Soup

Warm up your autumn days with a bowl of Creamy Crockpot Tomato Pumpkin Soup. This delicious recipe combines ripe tomatoes and rich pumpkin for a comforting dish that is easy to prepare in your slow cooker. Infused with aromatic herbs and a hint of cinnamon, each spoonful is a cozy delight. Perfect for busy families or gatherings, this soup not only satisfies your cravings but also offers nutritional benefits. Enjoy the essence of fall with this simple and flavorful recipe!
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Ingredients
  

1 can (28 oz) crushed tomatoes

1 can (15 oz) pure pumpkin

1 medium onion, diced

3 cloves garlic, minced

3 cups vegetable broth

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

1 tbsp olive oil

1 tsp dried basil

1 tsp dried oregano

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp ground cinnamon

Salt and freshly ground black pepper, to taste

Fresh basil or parsley, for garnish (optional)

Croutons or slices of toasted bread, for serving (optional)

Instructions
 

Prepare the Base: In your crockpot, combine the diced onion and minced garlic with the olive oil. Stir well to ensure the olive oil coats both the onion and garlic. This step will help in enhancing their flavors as they cook.

    Add the Tomatoes and Pumpkin: Carefully pour the crushed tomatoes and pumpkin puree into the crockpot. Using a spoon, mix the two until fully incorporated with the onion and garlic base.

      Introduce the Broth: Pour in the vegetable broth, stirring the mixture until all ingredients are evenly distributed throughout the pot.

        Season It Up: Sprinkle in the dried basil, oregano, onion powder, garlic powder, and ground cinnamon. Season with salt and freshly ground black pepper to taste. Mix everything thoroughly to ensure the spices are evenly dispersed.

          Set the Cooker: Cover the crockpot with its lid and set it to low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. The soup is done once the onions are completely softened and flavorful.

            Blend for Creaminess: Approximately 30 minutes before you plan to serve, stir in the coconut milk (or heavy cream) for a luscious creamy texture. If you desire a smoother soup, use an immersion blender to puree until smooth; alternatively, for a heartier feel, you can leave the soup chunky.

              Taste and Adjust: Before ladling the soup into bowls, taste it and adjust the seasoning as needed. Feel free to add additional salt, pepper, or herbs to suit your palate.

                Serve: Using a ladle, carefully serve the soup into individual bowls. Add a touch of freshness by garnishing with chopped fresh basil or parsley. For an extra layer of texture, top with crispy croutons or serve alongside slices of toasted bread.

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