Serves 4


  • 1 Tbsp. unsalted butter or olive oil
  • 1/2 medium white onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. minced, fresh ginger
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 1/2 tsp. cardamom
  • 1/2 tsp. salt, plus more for seasoning
  • One 3-pound pumpkin, or butternut squash, cut into chunks
  • 1 cup water
  • 1 cup chicken or vegetable stock
  • 1 (13.5-ounce) can unsweetened coconut milk
  • Pepper, to taste
  • Toasted pumpkin seeds, plain Greek yogurt or soy or coconut milk yogurt and chopped parsley, for garnish (optional)


    Melt butter in a medium sauté pan over medium heat. Add onion, garlic and ginger and sauté until golden. Stir in spices and salt and remove from heat. Transfer everything in the pan to the slow cooker.

    Add pumpkin or butternut squash to slow cooker, then stir in liquids. Cover and cook 2 to 3 hours on low, until pumpkin, or butternut squash, is tender. Carefully transfer the soup to a bowl and puree with an immersion blender, or use a traditional blender and puree in batches. Season with salt and pepper.

    Ladle soup into bowls and garnish with a swirl of yogurt and a spoonful each of pumpkin seeds and parsley, if using.

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