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Slow Cooker Pumpkin Soup

A close-up of a rustic bowl filled with vibrant orange slow cooker pumpkin soup, swirled with cream and topped with pumpkin seeds.
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A creamy, spiced pumpkin soup perfect for fall evenings, made easily in your slow cooker.

Ingredients

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  • 1 (3-pound) pumpkin, peeled, seeded, and cubed OR 2 (15-ounce) cans pumpkin puree
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup half-and-half OR full-fat coconut milk for dairy-free
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Optional garnishes: heavy cream or coconut cream, toasted pepitas, fresh parsley

Instructions

  1. Place the cubed pumpkin (or pumpkin puree), chopped onion, and minced garlic into your slow cooker.
  2. Pour in the vegetable broth.
  3. Stir in the cinnamon, ginger, nutmeg, and cloves.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pumpkin is tender.
  5. Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree the soup until smooth.
  6. Return the pureed soup to the slow cooker. Stir in the half-and-half (or coconut milk), salt, and pepper.
  7. Heat on low for another 15-20 minutes, or until heated through. Do not boil.
  8. Serve hot, garnished with a swirl of cream, toasted pepitas, or fresh parsley if desired.

Notes

  • For a richer flavor, you can roast the pumpkin cubes before adding them to the slow cooker.
  • If using canned pumpkin puree, ensure it is 100% pumpkin and not pumpkin pie filling.
  • This recipe can easily be doubled for a larger batch.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://dishicious.com/slow-cooker-pumpkin-soup/