Slow Cooker Pumpkin Soup
Easy slow cooker pumpkin soup recipe, homemade with simple ingredients. Thick, smooth, creamy. Full of fresh pumpkin, carrots, onion, garlic, ginger. Flavored mildly with cinnamon and nutmeg.
It’s time again for Fall flavors! For many, this is their favorite time of the year simply because of the delicious spices that come with it. This soup is no exception! It’s a nice, warm, healthy soup that everyone can enjoy. Come fall in love with these other soup recipes to warm your home and fill your belly: Slow Cooker Butternut Squash Soup and Slow Cooker Cream of Broccoli Soup.
How to make slow cooker pumpkin soup recipe from scratch?
- Sauté– Onions, carrots, and garlic in a large skillet.
- Transfer– Mixture to a crockpot.
- Add– The rest of the ingredients, except cream, and mix.
- Cover and cook– Until pumpkin is soft.
- Puree- The soup until smooth.
- Stir– In heavy cream.
- Sprinkle– Pumpkin seeds and paprika.
What sides to serve with best easy creamy pumpkin soup?
Although this soup can stand alone as a light dinner, it is also great when paired with breads, salads, or meat for a more filling, well-rounded meal. Here are some ideas:
- Slow Cooker Roast Beef
- Slow Cooker Pot Roast
- Slow Cooker Mississippi Pot Roast
- Slow Cooker Tandoori Chicken
- Slow Cooker Ham
- Rotisserie chicken
- Grilled chicken breast
- Artisan bread
- Breadsticks with garlic and/or cheese
- Various rolls
Why is my pumpkin soup bitter?
It is likely the pumpkin you used for the soup was bitter. Pumpkins are part of what’s called the Cucurbit family. When a pumpkin grows in extreme temperatures or receives irregular watering, then it can cause an excess of cucubiticans, a chemical that makes you squashes taste bitter. To soften that bitterness, just add a bit of cream, sugar, or butter.
- Bacon Bits
- Fresh herbs, such as Parsley, Oregano, Basil, Thyme, Cilantro, or Rosemary
- Various shredded cheeses, including Cheddar or Mozzarella
- Toasted nuts/seeds, like pumpkin seeds, walnuts, or pecans
- Sour Cream
Roast pumpkin soup
Add some extra flavor by first placing your pumpkin into the oven to roast with herbs and spices of your choice. Then place it in the crockpot and be sure to decrease the cook time.
Healthy/ Vegan pumpkin soup without cream- You can omit the cream altogether, but I suggest replacing the heavy cream with coconut cream so that you still get a more smooth, tasty soup.
Spicy pumpkin soup– Like to give your soups a kick? Add more heat with Cajun spice, or Cayenne Pepper.
Curry soup- Add curry powder to make this into a delicious Indian-inspired dish with a side of rice.
Add lentils- Give a healthy variety to your soup by adding in lentils of various colors.
Add meat- For an extra hearty meal add shredded chicken (you can also do a quick, easy rotisserie chicken), bacon bits, ground beef, or meatballs.
Add other vegetables- Like zucchini, yellow squash, sweet potatoes, potatoes, cauliflower, broccoli, or carrots.
Tips and Techniques
How to thicken soup?– If you find your soup is too watery you can mix 1 Tablespoon of cornstarch with 2 Tablespoons water or cooled pumpkin soup and then whisk it back into the pot. Another option is to let the soup simmer until the moisture evaporates out.
How to make soup thinner?– Simply add in water or broth and mix well until the soup has reached your desired consistency.
Why is my soup grainy? How to fix it? Soup may become grainy if you don’t allow the pumpkin to cook long enough to become tender. If this happens, try blending it more with an immersion blender and then simmer for a bit longer, stirring often.
How to puree soup without blender? I recommend using a hand-held immersion blender, because it is easier, safer, and works really well! Instead of transferring the soup into a regular blender a little at a time, you can leave the soup in the pot and blend it altogether. However, either option works!
What pumpkin to use? Can I use canned pumpkin?– You really can use any type of eating pumpkin, just keep in mind each one may have a slightly different flavor. Also, you can substitute fresh pumpkin for canned pumpkin at a one-to-one ratio. You may need to add more water if you use the canned pumpkin, because the fresh pumpkin will naturally have more moisture in it. I recommend using fresh pumpkin, because it has the best flavor and texture.
Too Salty?– Be sure to use unsalted ingredients, such as unsalted butter and low sodium broth to avoid a soup that is too salty.
Adjust Spices– Taste your soup and add desired spices as needed to match your preference.
Refrigerator- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Freezer- If you need to freeze this soup to serve for a later day, I recommend leaving out the cream, because dairy products tend to separate and make an odd texture after freezing. Then you can freeze for up to one month. I don’t recommend freezing once you’ve put the cream in.
More Slow Cooker Soup Recipes
- Slow Cooker Cream of Broccoli Soup
- Slow Cooker Chicken Taco Soup
- Slow Cooker Lasagna Soup
- Slow Cooker Cabbage Soup
- Slow Cooker Chicken Noodle Soup
- Slow Cooker Italian Wedding Soup
- Slow Cooker Beef Barley Soup
- Slow Cooker Split Pea Soup
- Slow Cooker Chicken Barley Soup
- Slow Cooker Meatball Soup
- Slow Cooker Brown Lentil Soup
- Slow Cooker Minestrone Soup
Slow Cooker Pumpkin Soup
- 1 tbsp Olive oil
- 1 tbsp Butter , Unsalted
- 1 cup Onion, Finely chopped
- 1/2 cup Carrots
- 3 cloves Garlic, Finely minced
- 6 cups Pumpkin , Peeled and Diced
- 3-4 cups Vegetable broth, Low sodium
- 1 tsp Ginger powder
- 1/4 tsp Nutmeg powder
- 1/4 tsp Cinnamon powder
- 1/4 tsp Paprika
- 1/4 tsp Red chili flakes, Optional
- Salt, To taste
- Pepper, To taste
- 1/2-1 cup Heavy cream, Can replace with full fat coconut milk, Adjust according to your preference
- 1/4 cups Pumpkin seeds
- 1/2 tsp Paprika
- Heat oil and butter in a large nonstick pan over medium-high heat.
- Add onions, carrots, garlic and saute for a few minutes until garlic is fragrant.
- Transfer this mixture to the crockpot (6 quart or larger).
- Add pumpkin, broth, ginger powder, nutmeg powder, cinnamon powder, paprika, red chili flakes, salt, pepper and mix until combined.
- Cover and cook on Low heat for 7-8 hours or High heat for 4-5 hours or until pumpkin is soft.
- Use a hand-held immersion blender to puree the soup until smooth.
- Taste and adjust the seasonings, per your preference.
- Stir in heavy cream.
- Sprinkle pumpkin seeds and a little bit of paprika. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.