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+ servings

Slow Cooker Pumpkin Soup

Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Easy slow cooker pumpkin soup recipe, homemade with simple ingredients. Thick, smooth, creamy. Full of fresh pumpkin, carrots, onion, garlic, ginger.
Yield: 6 People

Ingredients

  • 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

Topping

  • 1/4 cups Pumpkin seeds
  • 1/2 tsp Paprika

Instructions 

  • 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!

Notes

  • 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. 

Nutrition

Calories: 158kcal, Carbohydrates: 14g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 32mg, Sodium: 527mg, Potassium: 520mg, Fiber: 2g, Sugar: 6g, Vitamin A: 12330IU, Vitamin C: 14mg, Calcium: 54mg, Iron: 1mg
Course: Main Course
Cuisine: American
Calories: 158
Author: Abeer Rizvi