2poundspumpkinpeeled, seeds and membrane removed, cut into 1-inch cubes
2mediumyellow onionspeeled and cut into 1-inch cubes
3mediumrusset potatoespeeled and cut into 1-inch cubes
4cupslow sodium vegetable or chicken broth
1teaspoonkosher salt
½teaspoonfreshly ground black pepper
1/2teaspoonground cinnamon
1/4teaspoonground nutmeg
1/4 teaspoonground ginger
1/4 teaspooncayenne pepper
1/3cupheavy cream
Optional toppings: pepitas (pumpkin seeds), chopped parsley or cream drizzle
Instructions
Combine the pumpkin, onion, potatoes, vegetable broth, salt, pepper, cinnamon, nutmeg, ginger and cayenne pepper in a 6-quart slow cooker. Stir to combine.
2 pounds pumpkin, 2 medium yellow onions, 3 medium russet potatoes, 4 cups low sodium vegetable or chicken broth, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon cayenne pepper
Place the lid on the slow cooker and cook for 4 hours on HIGH or until the potatoes and pumpkin are cooked through.
Use an immersion blender to puree all ingredients into a thick soup. Stir in the cream and serve.
1/3 cup heavy cream
Top with pumpkin seeds (pepitas), chopped parsley and/or a drizzle of extra cream (all optional).
Notes
Substitution ideasTo substitute canned pumpkin: Substitute 40 ounces of canned pumpkin. Use 100% pumpkin not pumpkin pie filling. To make it vegan: Substitute coconut milk for heavy cream.Don't love vegetable broth? Substitute low sodium chicken broth or chicken stock. It will add a rich flavor.Substitute butternut squash. When fresh pumpkin isn't available make the soup using butternut squash which is available all year.For a sweeter soup, substitute sweet potato. You can swap in sweet potatoes for part of the regular potatoes or all of them for a sweet soup.VariationsA regular blender can be used instead of a stick blender. Process in batches until smooth.Change up the spices! Try adding some curry powder or adobo sauce for a smoky spicy flavor.How to storeStore leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat to serve.How to freezeMake the soup as directly but do not add the heavy cream at the end. Allow it to cool and place in airtight freezer save containers with some space at the top for expansion. Freeze for up to 3 months. Thaw in the refrigerator, reheat and stir in the cream before serving.