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    Home » Recipes » Slow Cooker Recipes

    Slow Cooker Pumpkin Soup

    Published: Sep 29, 2023 by Vicki · Leave a Comment

    Jump to Recipe
    Pumpkin soup in a white mug next to a blue tea towel.

    Our Slow Cooker Pumpkin Soup is a comforting Autumnal favourite that's perfect for chilly days. This recipe requires only six ingredients and takes just fifteen minutes to prepare. 

    Pumpkin Soup in a white mug, garnished with cream and chives.

    This is the best Slow Cooker Pumpkin Soup recipe! The slow cooker's gentle simmering transforms the pumpkin into velvety goodness, and there's nothing like a soul-soothing bowl of soup at the end of a busy day.

    Enjoy it with fresh crusty bread and butter for dipping or toppings such as grilled bacon. If you prefer your soup to be spicy, add a small amount of curry powder.

    If you're in the mood for more classic soups, try our Carrot and Coriander Soup or Roasted Tomato and Basil Soup.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Step by Step Instructions
    • Variations
    • Serving Suggestions
    • FAQs & Expert Tips
    • You Might Also Love
    • 📖 Recipe
    • Comments

    Why You'll Love This Recipe

    • It's perfect for a busy weeknight - the slow cooker does all the work.
    • Ease of preparation - it takes fifteen minutes to prepare. If you buy a precut pumpkin, it's even quicker.
    • The perfect cosy Autumn meal - when the nights start to draw in.
    • Wholesome goodness - pumpkin is rich in vitamins, minerals and antioxidants.

    Ingredients

    A collection of ingredients needed to make a Slow Cooker Pumpkin Soup.

    Note: The full quantities are shown in the recipe card below.

    Pumpkin - you can use any type of pumpkin. I like to use precut pumpkin; it's more expensive, but I love the convenience of it. Note that the weight listed in the ingredients is after peeling the pumpkin.
    Stock - use low sodium chicken or vegetable stock.
    Cream - use full-fat thickened cream for a creamier flavour.
    Onion - peeled and sliced.
    Garlic - peeled and sliced.
    Olive oil - or canola/vegetable oil.

    Step by Step Instructions

    Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.

    Overhead image of pumpkin squares and stock in a slow cooker, in preparation to make pumpkin soup.

    1. Saute the onion and garlic for 5 minutes until soft, then transfer them to the slow cooker. Add all the other ingredients and cook on low for 3-4 hours or high for 7-8 hours.

    Pumpkin soup in a slow cooker with immersion blender.

    2. Blend with a stick blender. If you don't have a stick blender, transfer the pumpkin mixture to a blender, but wait for it to cool before blending. You may need to do this in batches, depending on the size of your blender; if the soup is too thick, thin it out with a little water.

    Pumpkin Soup in the Slow Cooker with cream swirled on the top.

    3. Stir in the cream until combined. Do not reboil the soup after the cream has been added; otherwise, it may split, causing the soup to be grainy.

    Overhead image of pumpkin soup in a slow cooker with a spatula.

    4. Season with salt and pepper, ladle into bowls, and serve with crusty bread.

    Variations

    • Vegetarian - use vegetable stock instead of chicken stock.
    • Vegan - use coconut milk instead of cream.
    • Spicy - add a tablespoon of curry powder.
    Overhead image of pumpkin soup in a white mug.

    Serving Suggestions

    Serve with a swirl of cream, chopped chives or parsley on top and lots of crusty bread. Slow Cooker Pumpkin Soup also tastes delicious with crispy bacon on top.

    FAQs & Expert Tips

    How do you store pumpkin soup?

    Store the pumpkin soup for up to three days in an airtight container in the fridge.

    Can you freeze pumpkin soup?

    Yes, allow the soup to cool completely, then store it in an airtight container or ziplock bag in the freezer for up to three months.

    Can I make Slow Cooker Pumpkin Soup without cream?

    Yes, you could use coconut milk or whole milk. It also tastes lovely without any milk or cream.

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    📖 Recipe

    A white mug full of pumpkin soup, garnished with cream and chives.

    Slow Cooker Pumpkin Soup

    A cosy Autumn soup which is creamy and delicious!
    5 from 2 votes
    Print Pin Save Recipe Saved! Rate
    Course: Soup
    Cuisine: Western
    Keyword: slow cooker pumpkin soup
    Prep Time: 15 minutes minutes
    Cook Time: 7 hours hours
    Total Time: 7 hours hours 15 minutes minutes
    Calories: 241kcal
    Servings :5
    Author: Vicki

    Equipment

    • 1 slow cooker, at least 5 litres
    • 1 Stick blender or blender

    Ingredients

    • 1 tablespoon olive oil
    • 1 onion, peeled and sliced
    • 2 cloves garlic, peeled and sliced
    • 1.25 kg pumpkin (weight after peeling), peeled and cut into cubes
    • 800 mls low-salt chicken stock, or vegetable stock
    • 120 mls full-fat cream, note 1
    Prevent your screen from going dark

    Instructions

    • Heat the olive oil in a pan over medium heat. Saute the onion and garlic for 5 minutes until they start to soften.
    • Transfer the onion and garlic to the slow cooker. Add the pumpkin and stock. Cook on high for 3-4 hours or low for 7-8 hours.
    • Test the pumpkin is cooked by inserting a knife into the centre of one of the pumpkin cubes. Once cooked, blend until smooth using a stick blender. You can also use a blender, but allow the soup to cool before blending and depending on how big your blender is, you may need to blend in batches.
    • Season with salt and pepper and stir through the cream.
    • Ladle into bowls and serve with crusty bread.

    Recipe Notes

    Note 1. The cream can be substituted for coconut cream or milk.

    Storage

    Store the pumpkin soup for up to three days in an airtight container in the fridge.
    To freeze,  allow the soup to cool completely, then store it in an airtight container or ziplock bag in the freezer for up to three months.

    Nutrition

    Calories: 241kcal | Carbohydrates: 25g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 242mg | Potassium: 1080mg | Fiber: 2g | Sugar: 11g | Vitamin A: 21643IU | Vitamin C: 25mg | Calcium: 81mg | Iron: 2mg
    Did you make this recipe?Tag me on instagram @easy.deliciousness

    Nutrition: The nutrition information is a rough estimate calculated with an online nutrition calculator.

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    HI THERE!

    I'm Vicki - an English Mum living in Australia. Here you will find plenty of tasty recipes which are family-approved.

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