A slow cooker pumpkin soup is perfect for anyone who is wanting a healthier, simpler dinner that they can prepare and get cooking ahead of time.
Soups are one of my favorite types of dishes as you will usually end up with leftovers that are great for a simple, healthy lunch the next day. Just make sure you keep any leftovers in an airtight container in the refrigerator or freezer. This soup will last about 5-6 days stored in the fridge, and if you want it to last longer, then I highly recommend freezing it.
To make your life a lot easier when it comes to making soups in either a slow cooker or crockpot I recommend using a stick blender. Using a stick blender means you can blitz the soup without needing to remove it from the device. It’s less clean-up which is always a good thing.
The type of pumpkin you use for this soup isn’t hugely important, but for the best flavors, I highly recommend using a butternut pumpkin. Depending on where you live butternut may not be cheap or even available.
There are a ton of sides that go well with pumpkin soup, but for me, nothing beats a nice fresh loaf of bread. Sliced, buttered and dipped into the soup is the best way to have it.
If you don’t have any fresh chicken or vegetable stock, then the powders or cartons that you can buy from the supermarket are just as good. I would avoid using water instead of stock as you will miss out on quite a bit of flavor.
If you love seeing things done, then the video below will take you through all the steps to making this delicious soup. It’s short, snappy and straight to the point so you can quickly see if this soup is for you or not.
Slow Cooker Pumpkin Soup Recipe
6 Hours & 30 Minutes
6 Hours & 45 Minutes
- 1 onion, chopped
- 1 tsp. garlic, crushed
- 2 carrots, cubed
- 6-7 cups pumpkin, cubed
- 1 tsp. cumin, ground
- 1 tsp. paprika
- 3 cups chicken stock or vegetable stock
- 1 cup cream
- Salt & pepper
- Add the onion, garlic, carrot, pumpkin, cumin, paprika and the chicken stock to the slow cooker.
- Cook on low for 4-6 hours or until the vegetables are tender.
- Using a stick blender, blitz until smooth.
- Add the cream, season with salt & pepper.
- Cook for 30 minutes to allow for the soup to heat back up.
- Serve & Enjoy
- I used butternut pumpkin for this recipe, but basically, any type of pumpkin will work just fine.
- If you love bacon, then I highly recommend adding some sliced crispy bacon after you blitz the soup. Not only will it add some flavor but will also add some crunchy bits to the soup.
- You can easily double this recipe if you need to, just make sure your slow cooker is big enough to hold it all.
- The cream is optional, and you certainly don't need to add it if you’re avoiding dairy. It will make the soup slightly healthier by leaving it out, but it will be less creamy. You may find you will need to thin the soup slightly with some chicken stock or water if you’re not adding the cream.
If you’re on a diet or just watching what you eat, then the nutritional information below should come in handy. It’s calculated using an online tool but should be accurate enough to be able to determine whether this dish is ok for you.
If you’re not feeling like pumpkin soup, then there is a ton of other dishes that you’re able to make. One delicious meal that you need to try is the Hungarian inspired goulash! It’s a rich tomato stew with tender pieces of beef, certainly well worth checking out.
I hope that you enjoy slow cooker pumpkin soup as much as I did. If you have some feedback or an amazing variation that you want to share, then please don’t hesitate to leave a comment below.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.