Creamy Pumpkin Soup in Slow Cooker

In a skillet over medium heat, melt the butter. Add the onion, garlic, and ginger and sauté until soft and aromatic, for about 5 to 7 minutes.

Pour the sautéed mixture into your slow cooker. Add the pumpkin puree and vegetable broth, then whisk until well combined.

Cover and cook the mixture on low for 6 to 8 hours or until the pumpkin is tender enough to be mashed with a fork.

Use a hand blender to puree the soup until smooth. Add the heavy cream, maple syrup, nutmeg, and cinnamon. Season with salt and pepper, and then mix well to combine.

Heat the soup over low heat, taking care not to boil it. Adjust the seasoning if needed.

Serve the soup hot and garnish each bowl with chopped fresh parsley.