Best 2 Slow Cooker Pumpkin Vegetable Soup Recipes

Indulge in a culinary journey with our tantalizing Slow-Cooker Pumpkin Vegetable Soup, a symphony of flavors that will warm your soul. This delectable dish is a harmonious blend of fresh pumpkin, aromatic vegetables, and a touch of savory spices, all simmered to perfection in a slow cooker. As the enticing aroma fills your kitchen, prepare to embark on a taste adventure with our carefully curated collection of accompanying recipes. From crusty homemade bread to a refreshing salad, each recipe is designed to complement the hearty flavors of the soup, creating a memorable and satisfying meal. Whether you're a seasoned cook or just starting your culinary exploration, our comprehensive guide will lead you through each step, ensuring a delightful and hassle-free cooking experience.

Let's cook with our recipes!

PUMPKIN VEGETABLE SOUP

Pumpkin Vegetable Soup image

This golden-toned soup is wonderfully warming on crisp autumn days. "Unlike most creamy pumpkin soups, this one is especially hearty, with additional vegetables such as potatoes, carrots and corn," notes Joan Conover, Easton, Pennsylvania. "For fun autumn flair, serve the soup in hollowed-out pumpkin shells. My boys love it that way."

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 12

Ingredients

1 large onion, chopped
2 tablespoons butter
4 cups reduced-sodium chicken or vegetable broth
2 medium potatoes, peeled and cubed
2 large carrots, chopped
2 celery ribs, chopped
1 cup cooked fresh or frozen lima beans
1 cup fresh or frozen corn
1 can (15 ounces) solid-pack pumpkin
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg

Steps:

In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, carrots, celery, lima beans and corn. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the pumpkin, salt, pepper and nutmeg. Cook 5-10 minutes longer or until heated through.

Nutrition Facts : Calories 153 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 583mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g 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:

Use a variety of vegetables to add flavor and texture to the soup. Some good options include carrots, celery, onions, potatoes, and sweet potatoes.
Be sure to peel and chop the vegetables evenly so that they cook evenly.
Add a touch of sweetness to the soup with a bit of honey or maple syrup.
Season the soup to taste with salt and pepper.
Serve the soup hot with a dollop of yogurt or sour cream and a sprinkle of fresh herbs.

Conclusion:

Slow-cooker pumpkin vegetable soup is a delicious and easy way to enjoy a healthy and hearty meal. The soup is packed with vegetables and pumpkin, which are both good sources of vitamins, minerals, and antioxidants. The soup is also low in calories and fat, making it a good choice for those who are watching their weight. If you are looking for a warm and comforting soup to enjoy on a cold day, slow-cooker pumpkin vegetable soup is a great option.