Slow Cooker Pumpkin Soup

This soul-warming Slow Cooker Pumpkin Soup is hearty and satisfying. Brimming with fall flavors with warm spices, fresh pumpkin, potatoes and onions.

Course Soup

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 4

Blending time 5

Total Time 4 25

Servings 1-cup servings (total yield: 9 cups)

Calories 130kcal

Author Toni Dash

Ingredients

2 pounds pumpkin peeled, seeds and membrane removed, cut into 1-inch cubes
2 medium yellow onions peeled and cut into 1-inch cubes
3 medium russet potatoes peeled and cut into 1-inch cubes
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
1/3 cup heavy 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 ideas

To 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.

Variations

A 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 store

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat to serve.

How to freeze

Make 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.

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