Slowcooker Jamaican Pumpkin Soup

I bookmarked this recipe a few weeks ago, and have been itching to try it. A few alterations to the original recipe for the sake of what I had in the house, and dinner was made. The syrup was a last minute addition as I found the soup a bit bitter. The syrup balanced it out nicely!

2 1/2 C fresh pumpkin, peeled and chopped
4 C vegetable stock
1 C water
1 onion. chopped
2 celery stalks, chopped
2 sweet potatoes, peeled and chopped
3 cloves garlic, minced
1 inch piece of fresh ginger, peeled and grated
1 Tblsp white sugar
2 tsp salt
1 tsp tumeric
1/4 tsp allspice
1/4 tsp nutmeg
1/4 C maple syrup
Cream for serving, approx 1 Tblsp per bowl (Optional: leave it out and have a great Vegan soup!)

Combine all ingredients except maple syrup into slow cooker. Cook on low for 8 hours or high for 4 hours. Puree with immersion blender or in batches in a regular blender. Stir in maple syrup. Add cream into each bowl when serving.



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