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.
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Ingredients
- 1 tablespoon Olive oil
- 1 tablespoon Butter Unsalted
- 1 cup Onion Finely chopped
- ½ cup Carrots
- 3 cloves Garlic Finely minced
- 6 cups Pumpkin Peeled and Diced
- 3-4 cups Vegetable broth Low sodium
- 1 teaspoon Ginger powder
- ¼ teaspoon Nutmeg powder
- ¼ teaspoon Cinnamon powder
- ¼ teaspoon Paprika
- ¼ teaspoon Red chili flakes Optional
- Salt To taste
- Pepper To taste
- ½-1 cup Heavy cream Can replace with full fat coconut milk, Adjust according to your preference
Topping
- ¼ cups Pumpkin seeds
- ½ teaspoon 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: 158kcalCarbohydrates: 14gProtein: 3gFat: 11gSaturated Fat: 6gTrans Fat: 1gCholesterol: 32mgSodium: 527mgPotassium: 520mgFiber: 2gSugar: 6gVitamin A: 12330IUVitamin C: 14mgCalcium: 54mgIron: 1mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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