Best 3 Slow Cooker Pumpkin Soup Recipes

Indulge in the creamy delight of slow-cooker pumpkin soup, a culinary symphony of flavors that will warm your soul and tantalize your taste buds. This hearty and satisfying soup is crafted with fresh pumpkin, aromatic spices, and a touch of sweetness, all simmered to perfection in your trusty slow cooker. With minimal effort, you can create a comforting meal that's perfect for chilly evenings or cozy gatherings. Our collection of recipes offers variations that cater to diverse preferences, from classic pumpkin soup adorned with toasted pumpkin seeds to a tantalizing Thai-inspired version infused with lemongrass and coconut milk. Explore the delightful possibilities and find your perfect pumpkin soup recipe today.

Here are our top 3 tried and tested recipes!

SLOW COOKER PUMPKIN SOUP

Slow Cooker Pumpkin Soup image

This easy soup will really warm you up on a winter evening!

Provided by danaopal

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 4h30m

Yield 8

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium sugar pumpkin, seeded and cubed
1 medium onion, chopped
3 cups chicken stock, or as needed
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh sage
2 small cinnamon sticks
2 bay leaves
½ cup heavy cream

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.
After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 15.5 g, Cholesterol 20.7 mg, Fat 7.7 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 3.8 g, Sodium 265.3 mg, Sugar 3.8 g

SLOW-COOKER CURRIED PUMPKIN SOUP

Slow-Cooker Curried Pumpkin Soup image

Looking for something new to beat dinnertime doldrums? Try my pumpkin soup! A touch of curry powder lends an aromatic spiced appeal while whipping cream gives the soup its silky texture.-Debbie Flocco, Norristown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2-1/2 cups water
1 can (15 ounces) solid-pack pumpkin
2 medium tomatoes, quartered
1 medium potato, peeled and diced
1 medium onion, chopped
2 to 3 teaspoons curry powder
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 cup 2% milk
1/2 cup heavy whipping cream
Pepitas and crushed red pepper flakes, optional

Steps:

In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-1/2 to 6-1/2 hours or until vegetables are tender. , In a blender, process soup in batches until smooth. Return all to slow cooker. Stir in milk and cream. Cook on high for 30 minutes or until heated through. If desired, garnish with additional heavy cream, pepitas and crushed red pepper flakes.

Nutrition Facts : Calories 121 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 381mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

SLOW COOKER PUMPKIN VEGETABLE SOUP

Slow Cooker Pumpkin Vegetable Soup image

This is a very forgiving recipe -- you can pretty much throw together whatever vegetables you have on hand. It's the pumpkin that makes it special.

Provided by Angel City Mom

Categories Easy

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 onion, diced
1 garlic clove, minced
2 tablespoons olive oil
1 quart vegetable broth
4 ounces tomato paste
15 ounces pumpkin
15 ounces peas
2 cups frozen green beans
15 ounces corn
1 cup frozen carrots
salt and pepper
thyme and rosemary

Steps:

Place the onions and garlic in skillet with olive oil. Saute until slightly browned. Add to other ingredients in slow cooker and simmer on low heat for 5 hours. If you want, you can add a 15 ounce can of beans. Broccoli can be substituted for the green beans.

Tips:

Choose the right pumpkin: For the best flavor, use a sugar pumpkin or butternut squash. These varieties are sweeter and have a smoother texture than other types of pumpkins.
Roast the pumpkin before cooking: Roasting the pumpkin brings out its natural sweetness and intensifies its flavor. To roast the pumpkin, cut it in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast at 425 degrees Fahrenheit for 45-60 minutes, or until the pumpkin is tender.
Use a good quality vegetable broth: The vegetable broth is an important part of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and made with real vegetables.
Add some spices: Spices can help to enhance the flavor of the soup. Some good options include cinnamon, nutmeg, ginger, and allspice.
Garnish the soup before serving: A few simple garnishes can help to make the soup look more appealing. Some good options include pumpkin seeds, sour cream, or chopped fresh herbs.

Conclusion:

Slow-cooker pumpkin soup is a delicious and easy-to-make soup that is perfect for a fall or winter meal. It is also a great way to use up leftover pumpkin. With a few simple ingredients and steps, you can create a flavorful and satisfying soup that the whole family will enjoy. So next time you're looking for a comforting and flavorful soup, give slow-cooker pumpkin soup a try.