Slow Cooker Pumpkin Soup! So creamy and comforting with coconut milk. Vegan, gluten-free, paleo, and all-around allergy-friendly.
Photography Credit:Sabrina Modelle
This slow cooker pumpkin soup manages to check several boxes at once. Not only is it simple to make and so satisfying on a cold night, but it’s also vegan, gluten-free, paleo, and all-around allergy-friendly.
This winter comfort food that everyone can enjoy!
Pumpkin is a nutritional superstar: it’s low in calories, high in fiber, and provides more than double your daily dose of Vitamin A in just one serving. Plus it tastes great!
I’ve replaced the butter, milk, and cream you’ll find in many pumpkin soup recipes with coconut milk and coconut oil. These ingredients give the soup its richness and creaminess. The coconut flavor also pairs nicely with the pumpkin – it’s subtle and not overly sweet.
I love adding bay leaf to this soup. It works as a flavor booster for pumpkin, making the soup taste somehow taste more pumpkin-y.
Be sure to use the dried bay leaves from the spice aisle, not the fresh ones you sometimes find in the fresh produce section. Fresh bay leaves are a different variety and don’t have the same effect.
I recommend taking the time to sauté the diced vegetables and aromatics at the beginning of cooking. This helps give the finished soup more flavor.
This said, if you’re in a hurry or you don’t want to make extra dirty dishes, it’s fine to just throw everything in the slow cooker. Your soup will still be delicious.
Slow Cooker Pumpkin Soup Recipe
When shopping for pumpkin puree, make sure you buy 100% pumpkin without any added sugars or spices.
If you'd like, you can make your own pumpkin puree by roasting a baking pumpkin, scooping out the insides, and pureeing the flesh.
This recipe can also be made on the stovetop. Simmer the soup for about a half an hour before pureeing.
- 1 tablespoon coconut oil (olive oil is fine if you don't have coconut)
- 1/2 cup diced carrot
- 1/2 cup diced onion
- 1/2 cup diced celery
- 3 tablespoons grated ginger
- 4 cloves garlic, diced
- 2 dried bay leaves
- 2 15-ounce cans pumpkin purée (or 4 cups homemade puree)
- 1 15-oz can coconut milk, shaken
- 2 1/2 cups low sodium vegetable broth (plus up to one cup more, to taste)
- 1/4 teaspoon salt
- Hot chili powder, to serve (optional)
- Chopped fresh cilantro, to serve (optional)
- Coconut milk yogurt, to serve (optional)
- 3-quart or larger slow cooker
- Immersion blender (or blender or food processor)
1 Sauté the vegetables: Heat a skillet over medium-high heat and warm the coconut oil. Add the carrot, onion, and celery and sauté for 5 to 7 minutes until the onions start to become translucent. Stir often to avoid browning.
Add the ginger, garlic, and bay leaves and sauté for another couple of minutes.
2 Combine the sautéed veggies, pumpkin puree, coconut milk, vegetable broth, and salt in a 3-quart or larger slow cooker. Cook on low for 4 1/2 hours or on high for 3 hours.
3 Remove bay leaves and use an immersion blender to purée the soup until very smooth. Alternatively, puree the soup in a blender or food processor. Add extra stock if you'd like a thinner soup. Taste and add more salt if needed.
4 To serve: I like to sprinkle on some hot Thai chili powder, fresh cilantro, and swirl in some coconut milk yogurt.
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How to Make Easy Slow Cooker Pumpkin Soup (Video Tutorial Included)
When it comes to slow cooker pumpkin soup you need a recipe that&rsquos easy, time efficient and above all &ndash delicious. Well I&rsquom pleased to tell you that you&rsquore in the right place for all of those things! Just like my slow cooker vegetable soup recipe , this is a &lsquodump and leave&rsquo kind of deal. Meaning you dump all your pumpkin soup ingredients into the slow cooker, switch it on and forget about it until it&rsquos cooked. It couldn&rsquot be simpler!
How To Prepare a Pumpkin for Slow Cooker Pumpkin Soup
Even I had to go looking for the answer to this one as I&rsquove never actually prepared a pumpkin before now. I&rsquove carved plenty but never chopped one. Go figure right?!
Turns out it&rsquos really very simple to do. All you need is a good sharp knife and a bit of elbow grease. Here&rsquos how to chop a pumpkin.
- Slice off the top and bottom of your pumpkin.
- Working your way round, carefully slice off all the skin.
- Cut the pumpkin in half.
- Use a spoon to scrape out the seeds and fibrous strands from the middle. *
- Cut the pumpkin into 1&Prime cubes ready for your slow cooker pumpkin soup.
*don&rsquot throw the seeds away. Save and use them in other wonderful recipes &ndash see near the end of this post for links.
See! I told you it was pretty simple didn&rsquot I? The only tricky part is realising just how much muscle you need to put into it but, once you&rsquove found your own technique, you&rsquoll fly through those steps in no time!
How to Store Your Slow Cooker Pumpkin Soup
There are a couple of ways you can store your slow cooker pumpkin soup. When cooked, you can allow it to cool completely before refrigerating and consuming within 3 days. Reheat in a saucepan over a medium heat until piping hot.
Alternatively you can freeze it which is my favourite method. All you need to do is allow it to cool completely then, divide into freezer bags/tubs and freeze. I like to freeze mine in individual sized portions to minimize waste.
Use your frozen soup within 2 months and be sure to allow it to defrost thoroughly in the fridge before reheating as above. (In a saucepan over a medium heat until piping hot.)
You can use these storing methods for any kind of soup, not just slow cooker. Why not try and stock up your freezer with my easy honey carrot soup and balsamic roasted red pepper and tomato soup recipes too?
Tips for Making Slow Cooker Pumpkin Soup
Never made a pumpkin soup before? Here&rsquos some helpful tips to guide you on your way.
- Don&rsquot just hack at your pumpkin willy nilly, you&rsquoll probably end up hurting yourself. Use the instructions provided earlier in this post to help you do it correctly and avoid any potential accidents.
- Don&rsquot be tempted to buy a huge pumpkin. In all likelihood, it won&rsquot actually fit in your slow cooker! Stick to my suggested weight of 1225g (unchopped weight) and you can&rsquot go far wrong. Most supermarkets/green grocers have scales right there in the vegetable aisle, make the most of them as it&rsquos really hard to gauge by eye.
- Need to make this a dairy free/vegan soup? Switch out the double cream for approx 150ml of coconut milk, almond milk or soy milk.
- Rather skip adding the cream altogether? Add 200ml of extra vegetable stock at the end of the recipe instead.
- Don&rsquot skip the curry powder. You can&rsquot directly taste it in the end results but it acts kind of like salt &ndash It brings out the best flavours from the other ingredients.
- Try not to worry about leaving your slow cooker on high instead of low for a long period of time. Although it&rsquos unusual to do this, winter vegetables are quite tough and require a bit more oomph to cook them through. It will all work out I promise.
Classic pumpkin soup
- 30 minutes
- In the slow cooker: low 5-6 hours, high 3-4 hours, plus extra 30 minutes
- Makes 8-9 cups
Share this Article
For good pumpkin soup, choose a firm-textured pumpkin such as crown or buttercup. Each autumn, I make up pumpkin soup in large quantities and then add in toppings like prawns, basil or tomato pesto, smoked chicken and so on to vary the soup when I serve it. Pumpkin soup is loved by most people, so use this classic recipe to make your own bespoke versions.
- 3-4 medium-sized floury potatoes, peeled and chopped
- 1.5 kilograms pumpkin, peeled and chopped
- 1-2 onions, peeled and chopped
- 2 teaspoons minced garlic
- 6 cups water
- 1 tablespoon chicken stock powder
- 2 tablespoons cornflour
- 1 cup cream, creme fraiche or sour cream
- Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
- Into the slow cooker put the potatoes, pumpkin, onions, garlic, water and chicken stock powder. The water should cover the vegetables. Cover with the lid.
- Cook on low for 5-6 hours or on high for 3-4 hours, or until the vegetables are tender.
- Allow the soup to cool before carefully transferring to a food processor or blender and processing until smooth. Return to the slow cooker or a saucepan.
- Mix the cornflour with the cream and stir into the soup. Cover with the lid and cook on high for 30 minutes or until the soup has thickened. If thickening in a saucepan on the stove, stir over a moderate heat for 4-5 minutes until thick and hot. Season with salt and pepper.
- Serve in deep bowls with sour dough Parmesan croutons if wished.
- Sour dough Parmesan croutons
- Cut a loaf of sour dough bread into chunky pieces and toss with plenty of olive oil or melted butter and finely grated Parmesan. Scatter one layer onto a baking paper-lined baking tray and bake at 200ºC for 15 minutes, or until golden and crispy.
- Thai curry and coconut soup: Add 2-3 tablespoons Thai red curry paste and 2 teaspoons minced ginger to the soup ingredients. Replace the cream with coconut cream and garnish with chopped coriander.
- Carrot, pumpkin and cumin soup: Replace half the potato with carrots and add 2-3 teaspoons ground cumin with the vegetables. Use sour cream as the cream and decorate with a few toasted cumin seeds.
- Mussel and pumpkin chowder: Add chopped cooked mussel meat to the finished soup and garnish with plenty of chopped parsley before serving.
- Pumpkin and pesto soup: Omit the cream from the finished soup and stir in ½ cup basil pesto before serving garnished with sour cream and plenty of fresh basil leaves.
- Sweet potato and pumpkin: Replace the pumpkin with orange-fleshed kumara.
- Pumpkin and vegetable chowder: Before pureeing the soup, leave out a quarter of the pumpkin and potato pieces and cut into 1-cm chunks and set aside. Puree the remaining vegetables and return to the slow cooker with 1 cup frozen corn, 2 diced celery stalks and 2-3 diced courgettes. Cover and cook for a further hour or until the vegetables are cooked. Stir in the reserved diced vegetables with the cream and season with herbs of your choice.
- Pumpkin, orange and tomato soup: Replace three-quarters of the potatoes with juicy ripe tomatoes and puree when cooked. Stir in the grated rind and juice of 2 oranges.
First, peel and dice the butternut squash and carrots. Dice the onion, and chop the garlic cloves. Add these vegetables, along with the remaining ingredients, to a slow cooker.
Slow cook the soup on high for 4-6 hours, or on low for 6-8 hours. Avoid removing the lid from the crock pot as it cooks.
Use an immersion blender to blend the soup, or alternatively blend the soup with a regular blender in batches, until the soup is completely smooth.
Optionally, you can add a splash of cream or oat milk to make the soup slightly more creamy before serving the crock pot pumpkin soup.
TIPS FOR MAKING THIS RECIPE
- Any of the pumpkin varieties in Australia will work for this recipe. If you're in America look for pumpkins labeled “sugar pumpkins”. You could also use butternut squash / butternut pumpkin.
- Feel free to add in your favourite pumpkin soup seasonings. A bit of dried thyme wouldn't go astray.
- Don't have a stick blender? Wait for the soup to cool then put it in a regular blender.
- If you find after you've blended the soup it's a little too thick, feel free to add in some more stock to thin it out.
- Give it a taste test and season with more salt and pepper after blending, if needed.
- Only stir the cream through once you've turned off the heat.
- Soup will keep in the fridge for a few days in an airtight container.
4. Slow Cooker Pumpkin Rice Pudding
Rice pudding is one of the most underrated desserts of our time, and adding a pumpkin spice flavor just makes it that much better. This warm and comforting dessert is probably one you’ve never made before—but it’s soon to become a staple in your household. This pumpkin rice pudding is a variation of Kheer, or Indian Rice Pudding, and requires only six ingredients and four simple steps to make.
Simple Slow Cooker Pumpkin Soup
Make an old classic that little bit easier by cooking it in the slow cooker.
Did you know pumpkin (pungkin if you have kids) is a berry! Part of the squash family, it originates from the Americas.
While pumpkin forms a regular part of the Australian diet, it is not as common in Europe and the UK, where they are traditionally considered pig food.
And in America, pumpkin is more often than not served in a pureed form, albeit in just about everything.
(Pumpkin Latte? Pumpkin doughnuts? Pumpkin ice cream? That’s some serious pumpkin mania).
You can make pumpkin soup in the slow cooker anytime, but I thought I would share how we make pumpkin soup as part of our weekly menu plan.
When we’re preparing the vegetables for the Sunday night roast, we chop the pumpkin and onion for the soup.
Got lots of pumpkins? Cut enough for a Meatless Monday pumpkin frittata as well and pre-roast with your Sunday night dinner.
After the chook roast, throw the chicken bones into the slow cooker with water, a little salt and a couple of peppercorns, a small splash of apple cider vinegar and leftover vegetable scraps like onion peels, carrot tops and parsley stalks. Leave to brew on low overnight.
Sometime the next day, strain the stock and put aside enough stock for the soup. Freeze the rest in batches.
Throw the onion, pumpkin and stock in the slow cooker and set on low while you’re at work or again, overnight.
Whizz with a stick blender, add cream and seasoning to taste.
The original recipe I use has 1 cup of stock and 1 cup of cream, but I like to use 1 1/2 cups of stock and 1/2 a cup of cream. This reduces the cost and calories. If you like it more creamy, switch back the extra cream.
Useful Equipment for Easy Pumpkin Soup
Peel and chop your pumpkin, onions and potatoes. I sometimes even add a carrot or two!
Place vegetables in a slow cooker and add stock, chilli, and garlic or seasonings of your choice. To save on washing-up try a slow cooker liner slow cooker liner!
Cook in the Slow Cooker for 4 hours on high or 8 hours on low. Blend until smooth using a stick blender.
Add a dash of milk or cream or serve with a dollop of Sour Cream and warm crusty bread!
Enjoy this Easy Pumpkin Soup Recipe!
- 1 medium pumpkin
- 3 medium potatoes optional
- 1 medium onion
- 1 medium carrot optional
- 2 rashers bacon optional
- 4 cups vegetable stock
- 1 tsp minced garlic optional
- 1/2 tsp dried chilli flakes optional
- sour cream to serve - optional
- milk or cream dash - optional
- 1 medium pumpkin
- 3 medium potatoes optional
- 1 medium onion
- 1 medium carrot optional
- 2 rashers bacon optional
- 4 cups vegetable stock
- 1 tsp minced garlic optional
- 1/2 tsp dried chilli flakes optional
- sour cream to serve - optional
- milk or cream dash - optional
Slow Cooked Pumpkin Soup
Slow cooker soups are so easy to make and perfect for lazy days. Cozy up inside with this Slow Cooked Pumpkin Soup, especially fun to make in the fall. Just throw all the ingredients in your slow cooker in the morning, and this easy pumpkin soup will be ready by dinnertime.
Cooking Method Slow Cooker
- 2 pounds pumpkin
- 1 lemon zest
- juice from 1/2 lemon
- 1 carrot
- 2 celery ribs
- 1 large garlic clove
- 1 beef stock cube
- 1 small onion
- 1 teaspoon dry thyme
- salt (to taste)
- pepper (to taste)
- 2 liters water
- 1 / 2 cup heavy cream
- Cut all the vegetables into approximately same size chunks and put them in slow cooker pot.
- Add garlic and beef stock cube to the pot.
- Add water.
- Season with spices, salt, pepper, and lemon zest. Add lemon juice.
- Close the lid and set slow cooker settings on high for 8-9 hours.
- Then open the lid and blend the soup with hand mixer.
- Add heavy cream and mix.
- Adjust the seasoning as needed.
- Close the lid and let the soup warm through for 10-15 minutes.
- Serve and enjoy!
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5-Ingredient Pumpkin Curry Soup in a Slow Cooker
Is it cold where you are? It’s been downright freezing in our neck of the woods and the wind has been howling! That said, I’m happy for the snow falling on our local mountains (goodbye drought!) and it gives me a nice excuse to snuggle up with a warm bowl of goodness, like this Thai-inspired pumpkin curry soup.
This recipe is from the new home-style cookbook of one of my favorite people, Stephanie O’Dea. She is not only the sweetest, spunkiest lady I’ve ever met, she’s also world renown for her many years of dedication to all things slow cooker (she’s often been dubbed, “the crockpot lady”). Her latest title is 5 Ingredients or Less Slow Cooker Cookbook.
To note, this pumpkin curry soup recipe is dairy-free but the entire book is not. However, the recipes are so simple that even if they aren’t naturally dairy-free (many are), they are quite easy to adapt with the swap of a convenient ingredient (usually butter or cheese). And Sarah (who has a severe milk allergy in her family) can vouch that Stephanie’s recipes are fabulous and versatile, even for those of us who are dairy-free. And ALL of the recipes in 5 Ingredients or Less Slow Cooker Cookbook have a gluten-free option.
5 Ingredients or Less Slow Cooker Cookbook is quite HEFTY. The intro is very brief, leaving room for tons of recipes, many with gorgeous full color photos (like the one for this pumpkin curry soup, for example). Aside from the freebies (salt, pepper, cooking spray and water), this cookbook holds true to its 5 ingredient claim with many recipes literally taking just 5 minutes to prepare, too! Overall, a great one for your everyday collection or for gift giving to all levels of cooks (even newbies) – in fact, I’m gifting a copy to my niece (shhh, don’t tell)!
As usual, I like to give you a fun little sampling of the recipes you will find within. Some of the already dairy-free gems that caught my eye in the 5 Ingredients or Less Slow Cooker Cookbook include Sweet Chipotle-Glazed Party Meatballs, Potato Hash, Barbecue Baked Beans, Cranberry Chutney Chicken, Spanish Rice Tomatoes, Tofu Tacos, Mediterranean Beef Brisket, Hold the Beans Chili, and this wonderful Pumpkin Curry Soup …
- 1 ⅔ pounds sugar pumpkin -- peeled, seeded and cubed
- 2 carrots, coarsely chopped
- 2 onions, cut into wedges
- 2 ½ tablespoons vegetable oil
- 1 large potato, sliced
- 1 quart water
- 3 cubes chicken bouillon, crumbled
- 1 cup heavy cream
- 1 ¼ tablespoons ground nutmeg
- 1 teaspoon ground black pepper
- salt to taste
Preheat oven to 425 degrees F (220 degrees C).
Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
Bake in preheated oven 40 minutes, until soft but not blackened.
In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently serve.