Fall Fuel: Slow-Cooker Pumpkin Soup + Sweetflexx
Slow-Cooker Pumpkin Soup
Warm, easy, satisfying — and exactly the kind of fall meal that leaves plenty of room for a walk afterward.
The fall recipe we’d actually make again
A creamy pumpkin-or-squash soup with ginger, garlic, curry, coconut milk and red lentils. Vegan, low-calorie and made for the slow cooker.
What goes in
Pumpkin or butternut squash, onions, ginger, garlic, curry powder, ground coriander, optional dried chilli, vegetable bouillon, coconut milk, red lentils and fresh coriander.
How to make it
Soften the onions and ginger, add garlic and spices, then move everything to the slow cooker with the remaining ingredients and water. Cook until tender, blend smooth and finish with fresh coriander.
Slow-cooker timing
Cook about 8 hours on high, or leave it overnight for roughly 15 hours on low. It also freezes well, which makes it a great batch-cook option.
Soup cooks. You keep moving.
Fall movement does not need to be complicated. Walk the dog. Run errands. Take the stairs. Sweetflexx adds built-in resistance to the movement you were already going to do.
Built-in resistance. Zero extra gear.
Make the soup. Take the walk. Make every step count.
Recipe summary based on BBC Good Food’s Slow-Cooker Pumpkin Soup. Nutrition shown is per serving from the original recipe.