Ingredients:

  • 2 lbs pumpkin or butternut squash, peeled and cubed into 1-inch pieces
  • 2 medium carrots, sliced into thick rounds
  • 2 stalks celery, chopped
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cups fresh baby spinach or kale, roughly chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup heavy cream

Instructions:

  1. Combine the cubed pumpkin, carrots, celery, onion, and garlic in the slow cooker basin.
  2. Stir in the smoked paprika, cumin, thyme, salt, and pepper until the vegetables are evenly coated in spices.
  3. Pour in the vegetable broth and diced tomatoes, stirring gently to ensure nothing is sticking to the bottom.
  4. Cover with the lid and cook on Low for 6 hours or High for 3 hours until the pumpkin is fork-tender.
  5. Stir in the drained cannellini beans and chopped spinach, letting them sit in the residual heat for 5–10 minutes until the spinach is wilted.
  6. Stir in the lemon juice and heavy cream before serving.