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.
Yield: 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