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Slow-Cooker Pumpkin Chowder

This is a hearty and warm chowder filled with all the flavors of fall. Autumn in a bowl. It is naturally gluten-free and paleo/Whole30 with the option to make it vegan!
Prep Time30 mins
Cook Time4 hrs
Course: Main Dish, Soup
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Paleo, Whole 30
Servings: 10
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Equipment

  • Slow Cooker (Crock Pot)

Ingredients

For The Mirepoix

  • 48 Ounces (1.5 Quarts) Chicken Broth - or Veggie Broth if making vegan
  • 2 Cloves Garlic - Finely Chopped
  • ½ White Onion - Chopped
  • 1 Cup Celery Stalks (about 2 stalks) - Chopped
  • 1 Cup Carrots (about 3 full carrots) - Chopped
  • 2 Tablespoons Olive Oil
  • Salt and Pepper to season

For The Rest Of The Soup

  • 1 ½ Pounds Baby Potatoes - Cut into about 1/2 inch cubes
  • 2 Cans Pumpkin Puree - Standard cans are 15 oz. each
  • 1 ½ Cups Dairy-Free Cream - I like to use one carton of original NutPods (but you can use coconut milk or regular heavy cream.
  • 1 Teaspoon Cinnamon
  • 1 Tablespoon Ground Sage
  • 3 Tablespoons Salt
  • ¼-½ Teaspoon Cayenne - (Optional)
  • 1 Package Sausage of Choice - (Optional) Aidell's Chicken and Apple Sausage work great for this recipe.
  • ¼-½ Cup Pumpkin Seeds or Pepitas, for garnish - (Optional)

Instructions

  • Cut the potatoes into 1 inch cubes and put into the crockpot.
  • Then start the mirepoix by sauteeing the chopped garlic, onion, carrots, celery and a dash of salt and pepper in olive oil until they are softened and the onions become translucent, about 15 minutes. Add these to the crockpot.
  • Add in all the chicken broth, pumpkin puree, salt, cinnamon, sage, and cayenne (if you want a little kick).
  • Turn the crockpot on high and cook for 3 ½ hours. Add in the "cream" and continue to cook about a half hour. The potatoes should be soft.
  • You can either cook the sausages on the stovetop to get a good crust on them and then add to the chowder when serving. Or, just throw them in the crockpot at the beginning and they will heat up with the rest of the soup.
  • Garnish with pumpkin seeds and serve hot. This can be stored in the refrigerator.

Notes

  • You can cook this for 4 hours on high or 8 hours on low. If cooking on low, just add add the cream in at the end.