Slow Cooker Pumpkin Soup

Start by heating olive oil in a skillet over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute, until the mixture becomes aromatic and the garlic turns slightly golden.
2 cups pumpkin puree
Add the sautéed garlic and ginger to the slow cooker along with the pumpkin puree and vegetable broth. Stir gently to combine the ingredients and break up any clumps.
2 cups pumpkin puree
Sprinkle in the ground nutmeg, cinnamon, and chili flakes (if using). Give everything a good stir to evenly distribute the spices.
2 cups pumpkin puree
Cover the slow cooker and set it to low. Let the soup simmer gently for about 4 hours, allowing the flavors to meld and the pumpkin to soften completely.
Once the cooking time is up, use an immersion blender to blend the soup directly in the slow cooker until smooth and velvety, or carefully transfer to a blender in batches and blend until creamy.
Taste the soup and season with salt and pepper as needed. If the soup is too thick, add a splash of additional broth or water to thin it out.
2 cups pumpkin puree
Give the soup one final stir to ensure everything is well mixed. Serve hot, garnished with a drizzle of cream or toasted pumpkin seeds if desired.