Slow Cooker Pumpkin Spinach Pea Soup

This is very similar to the recipe of another soup I prepared previously. Both are very comforting and filling. I made this easier by using spices straight from the cupboard. No chopping involved.

The pumpkin adds to the creamy texture while the spinach increases the nutrional value of this hearty yellow split pea soup.  I also added almond milk for more creaminess and nutrition.

This preparation can feed a crowd using three cups of yellow split peas. It is a wonderful nutrient dense soup to go home to and have around. Yes it can readily compete with any fish fry on meatless Friday this lent.

Slow Cooker Pumpkin Spinach Pea Soup 

• 3 tbsp cumin powder 
• 3 tsp coriander powder
• 3 tsp onion powder 
• 4 tsp garlic powder 
• 3 tbsp tomato paste
• 3 cups yellow split peas
• 6 pieces jalapeño from a jar
• 3 tsp ginger powder 
• 2 cups pumpkin puree from a can
• 1\2 tsp turmeric 
• 1\4 tsp cayenne pepper 
• Salt to taste 
• 8 cups vegetable broth  
• 2 cups unsweetened almond milk
• 2 cups frozen spinach
• 1\2 tsp black pepper 
• 1\4 tsp cardamom (optional)
• 1\4 tsp cinnamon (optional)

Place all the ingredients in a slow cooker and cook for 5 hours at high setting or 10 hours at low.  I cooked mine in an  Aroma brand rice cooker/slow cooker for 4 hours at slow cooker setting.

This is good over rice and also Naan, pita or baguette breGarnish with cilantro and lime slices.