Slow Cooker Pumpkin Lime Soup

This weekend I got an awesome slow cooker book at a used book store and have been so excited to get some plant based recipes rolling for fall! I LOVE slow cooker recipes because you can quickly throw your ingredients together at night and have a meal ready in the morning to eat for breakfast or to pack for lunch, OR throw together before you leave for work in the morning and dinner is self-made and ready when you get home! This recipe was modified from the book "125 best Vegetarian Slow Cooker recipes" (this version is vegan!).




Ingredients:

6 cups of peeled pumpkin, cut into cubes
2 leeks or one onion, chopped
4 cups vegetable stock
salt and pepper to taste

zest and juice of 1 lime
cayenne pepper to taste
1 can coconut cream
8 cherry tomatoes, halved
optional- pumpkin seeds, and chopped cilantro or chives

Directions:

Combine cubed pumpkin, leeks/onion, stock, salt and pepper and cover and cook in your slow cooker on low for 8-10 hours or high for 4-6 hours.

Using an immersion blender, blend soup ingredients directly in the stoneware until smooth. Alternatively, you can pour or scoop the ingredients into a blender and blend until smooth.

To serve hot: In slow cooker, combine with lime, cayenne, and cream. Mix well. Top with tomatoes and optional ingredients in a bowl when serving.

To serve cold: Combine all ingredients in a large bowl and refrigerate until cold.