Step 1

Heat olive oil and garlic in a large pot, deep frying pan, or right in your instant pot or crock pot over medium heat.

Step 2

Add diced onion, carrots, and celery to pan/pot and cook until tender - the onions will start to look somewhat translucent, about 5 - 8 minutes.

Step 3

Add water or broth, diced sweet potato, diced butternut squash, black beans, cauliflower, lentils, quinoa, diced tomatoes, tomato paste, pumpkin puree, and all spices and herbs to your softened onions, garlic, carrots, and celery, in your crock pot/instant pot or soup pan, and mix everything together. On the slow cooker setting, with the vent switched to the open position, cover with lid and turn to low for 7-8 hours, or high for about 4 hours. (If you make this in an Instant Pot, the soup should cook in about an hour on the SOUP setting; again, with the vent open. This method works really well too, you just made need to add a bit more broth.)

Step 4

Serve with toppings and enjoy!