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If you love pumpkin flavored recipes, then you must try this Slow Cooker Pumpkin Soup. It is rich, creamy and loaded with delicious flavor.
Slow Cooker Pumpkin Soup is the perfect soup to make for a cold night in. It is healthy, delicious, and a comforting flavored soup that all pumpkin lovers need to make.
It is vegan, gluten-free and an allergy-friendly soup. This highly recommended Pumpkin soup gives you many healthy benefits as well being rich in flavor and has a creamy texture. You may like these recipes Crock Pot Pumpkin Chili Recipe and Crock Pot Sweet Potato Soup Recipe.
Ingredients
- Pumpkin Puree – Make Homemade Pumpkin Puree or use canned pumpkin
- Sweet Onion – See Best Onion Substitute if you are out
- Minced Garlic – Learn How to Mince Garlic Cloves
- Ground Ginger – See The Best Ginger Substitutes
Scroll to the recipe card for the full recipe details.
How to Make Pumpkin Soup in the Slow Cooker
Step 1 – Add Ingredients – Add all the ingredients including onion and garlic to the crock pot. Wait to add the coconut milk to the slow cooker.
Step 2 – Slow Cook Ingredients – Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Step 3 – Blend Ingredients together – Then remove the bay leaves and use an immersion blender to carefully purée the soup until it’s smooth.
Step 4 – Stir in Coconut Milk – Then stir in the coconut milk.
Step 5 – Continue Cooking – Cover and cook on low for 10-15 minutes until the coconut milk is combined and heated through.
Step 6 – Serve and Enjoy – Serve warm and enjoy. Before serving we like to season with salt and pepper and sprinkle with our favorite toppings.
Slow Cooker Pumpkin Soup
Ingredients
- 2 cans Pumpkin Puree 15 oz cans
- ½ Sweet Onion finely diced
- 2 tsp Minced Garlic
- 1 tsp Ground Ginger
- 1 tsp Turmeric
- 1 tsp Ground Cinnamon
- 2 Bay Leaves
- ¼ tsp Salt
- 2 ½ cups Vegetable Broth
- 1 can Coconut Milk 15 oz can
Instructions
- Add all the ingredients except for the coconut milk to a slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Then remove the bay leaves and use an immersion blender to carefully purée the soup until it’s smooth.
- Then stir in the coconut milk. Cover and cook on low for 10-15 minutes until the coconut milk is combined and heated through.
- Serve warm and enjoy!
Recipe Video
Recipe Notes
- Use Blender – You can carefully spoon the contents of your crockpot into your blender to purée if you do not have an immersion blender or a stick blender.
- Instant Pot – You can also make this in the Instant Pot.
- Stovetop – Make this soup in a Dutch oven on the stove top. It would take about 30 minutes to bring to a boil. This makes for a quick weeknight meal.
- Coconut Milk – When adding in the coconut milk, we recommend adding it towards the end of cooking time. This prevents it from curdling in the soup.
- Liquid – You want to add just enough liquid to cover the vegetables.
- Adding Seasoning – When adding in the seasoning, we like to add in when placing the Pumpkin in. This allows for the ingredients to really cook all together.
- Coconut Milk – You can use additional broth if you do not like coconut milk in this recipe.
- Seasoning – This recipe calls for simple seasoning but feel free to add in other options. Here are some suggestions, thyme, rosemary, smoked paprika, ground nutmeg, or fresh herbs. For a hint of spice add in cayenne pepper or red pepper flakes.
- Add in Meats – Feel free to add in some shredded chicken, ground beef or pork to this soup.
- Chicken Stock – Instead of vegetable broth you can easily use chicken stock or chicken broth.
- Heavy Cream – You can add in heavy cream instead of coconut milk. Just make sure you still add towards the end of cooking time.
- Butternut Pumpkin – If you are using fresh pumpkin, butternut pumpkin is a good option to use.
Nutrition Facts
Topping Ideas
When we serve this pumpkin soup we like to add our favorite toppings.
- Cream – Swirl in some heavy cream or extra coconut milk.
- Sour Cream – Add a dollop of sour cream for a tangy flavor.
- Olive Olive – Just a drizzle of olive oil helps bring out the flavors of the ingredients.
- Nuts – Toasted nuts are always a great option. We suggest slice almonds, peanuts, pecans or walnuts.
- Seeds – Top the pumpkins soup with some toasted seeds. Our favorites are sunflower seeds, sesame seeds, and even pumpkin seeds(pepitas). You can even toast your leftover pumpkin seeds with some olive oil. Roast for about 10 minutes in a preheated oven of 350 degrees.
- Croutons – We love the extra crunch that croutons give the soup.
- Sweet Flavors – Before serving drizzle maple syrup, honey, or some brown sugar.
- Top With Cheese – Cheese is always a good option. We suggest parmesan, goat cheese, or feta cheese.
Serving Suggestions
This soup is perfect just as it is made. But we love to have an light side to serve with it.
- Bread – We always serve this soup with some sourdough bread, cheese bread or Italian French Bread. These options are perfect dipping to get the last drop of soup.
- Roasted Vegetables – Make some some roasted broccoli or asparagus to load up on your vegetables.
- Salads – Soup and salad is the perfect lunch or dinner idea. A simple green salad, kale salad or caesar salad pairs perfectly with this soup.
Can I use Fresh Pumpkin Instead?
Yes, you can use fresh pumpkin in this recipe. It will require a few extra steps, but it will be worth it. Prepare the fresh pumpkin by dicing it into cubes. Then cover the diced pumpkin with 2 tablespoons of olive oil.
Prepare the oven by preheating it to 400 degrees. Place foil or parchment paper on a baking sheet. Add prepared cubed fresh pumpkin to baking sheet and roast for 30 minutes.
Once the pumpkin has roasted, place in the slow cooker with the ingredients and prepare as the recipe indicates.
Frequently Asked Questions
The way this recipe indicates, this soup has a medium consistency. If you prefer a thicker soup, allow the soup to cook longer. If you prefer a thinner soup, add in more broth. It will depend on your cooking method and how your slow cooker cooks. Overtime, you will know exactly how much broth to add depending on the thickness that you prefer.
Store the leftovers in an airtight container for up to 5 days in the fridge. This soup is perfect to make ahead of time. As with other types of soup, leftover soup just taste better. The ingredients have to marinate together to enhance the flavors. If you prefer, you can make in advance and have a quick and delicious dinner the next day.
Yes, this crock pot pumpkin soup is easy to freeze. Once the leftover soup has cooled to room temperature, place in freezer safe container. I like to freeze in individual containers so it is easy for me to heat up a single serving for lunch.
Once you are ready to serve again, place container in the refrigerator overnight to thaw. Then reheat in a sauce pan on the stove top or in the microwave. It is still as delicious as the day your made it.
More Easy Slow Cooker Soups
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Crockpot Butternut Squash Soup
Easy Slow Cooker
Crock Pot Sweet Potato Soup
Easy Slow Cooker
Slow Cooker Lentil Soup Recipe
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Slow Cooker Curry Lentil Soup
We love to hear from you. If you make this Crockpot Pumpkin Soup Recipe, please leave us a comment or a star review.
Turned out delicious!