Slow Cooker Pumpkin Soup Recipe
- Prep time: 15 Minutes
- Cook time: 6 Hours & 30 Minutes
- Total time: 6 Hours & 45 Minutes
- Serves: 8
Ingredients
- 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
- 1 cup cream
Instructions
- Add the onion, garlic, carrot, pumpkin, cumin, paprika, and the chicken stock to the slow cooker.
- Cook on low for 6 hours or until the vegetables are tender.
- Using a stick blender, blitz until smooth.
- Add the cream. Season with salt and pepper.
- Cook for 30 minutes to allow for the soup to heat.
- Serve & Enjoy.
Recipe Tips
- I used butternut pumpkin for this recipe, but basically, any type of pumpkin will work just fine.
- 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 do not need to add it if you are 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 if you are not adding the cream.
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