Slow Cooker Pumpkin Soup

Ingredients

• 1 tablespoon coconut oil
• 1/2 cup diced carrot
• 1/2 cup diced onion
• 1/2 cup diced celery
• 3 tablespoons grated ginger
• 4 cloves garlic, diced
• 2 dried bay leaves
• 2 15-ounce cans pumpkin purée
• 1 15-oz can coconut milk, shaken
• 2 1/2 cups low sodium vegetable broth
• 1/4 teaspoon salt
• Hot chili powder, to serve, optional
• Chopped fresh cilantro, to serve, optional
• Coconut milk yogurt, to serve, optional

Directions

1. Set a skillet over medium-high heat, add the coconut oil, and let it warm up. Stir in the carrot, onion, and celery, then cook for 5 to 7 minutes, moving everything around often so it softens without browning, until the onion begins to look translucent.
2. Add the ginger, garlic, and bay leaves to the skillet, and keep cooking for another couple of minutes. Transfer the vegetables to a 3-quart or larger slow cooker, then stir in the pumpkin puree, coconut milk, vegetable broth, and salt. Cook on low for 4 1/2 hours or on high for 3 hours.
3. Take out the bay leaves, then blend the soup with an immersion blender until it is completely smooth. You can also puree it in a blender or food processor instead. If you want the soup thinner, stir in extra stock. Taste, then add more salt if it needs it.
4. For serving, sprinkle with hot Thai chili powder and fresh cilantro, then swirl in coconut milk yogurt.