Slow Cooker Pumpkin Soup
Slow Cooker Pumpkin Soup is the ultimate fall comfort food, blending sweet pumpkin with warm spices for a velvety and satisfying meal. This easy-to-make soup simmers in your slow cooker, allowing flavors to meld beautifully while you relax. Perfect as an appetizer or main dish, it’s deliciously garnished with a drizzle of coconut milk and served alongside crusty bread, making it an inviting bowl of warmth for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 4 cups fresh pumpkin, cubed (or 1 can (15 oz) pumpkin puree)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- Salt and pepper to taste
Instructions
- Peel and cube the fresh pumpkin into bite-sized pieces. Dice the onion and mince the garlic.
- In a skillet over medium heat, sauté onions and garlic in olive oil until translucent (about 5 minutes).
- Transfer sautéed onions and garlic into a slow cooker. Add pumpkin, vegetable broth, coconut milk, spices, salt, and pepper; stir well.
- Cover and cook on low for 6 hours or high for 3 hours until pumpkin is tender.
- Blend soup until smooth using an immersion blender or transfer batches to a regular blender.
- Serve hot with a drizzle of coconut milk and crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added depth of flavor, roast fresh pumpkin before cubing it. Customize by swapping in different spices like cayenne or adding crispy bacon bits for texture. Leftovers can be stored in an airtight container for up to five days or frozen for up to three months.