Pumpkin Soup is a fantastic addition to any holiday menu and a true gem among crockpot soups.
This recipe is perfect for those chilly fall evenings but can be enjoyed all year round. It’s one of those delightful fall soups that can easily become a staple in your home, offering a creamy, comforting bowl of goodness.
Whether you’re planning a Thanksgiving starter or looking for a hearty option for family dinners, this soup fits right in.
Get ready to dive into one of the best slow cooker soup recipes that will make your kitchen smell amazing!
Crockpot Pumpkin Soup Ingredients
Every ingredient in this easy soup recipe has a role to play, creating a rich, flavorful experience.
- Butter: Adds a velvety texture and enhances the flavor.
- Onion: Provides a sweet and savory base.
- Carrot: Adds a touch of natural sweetness and a nutrient boost.
- Pumpkin: The star ingredient, full of vitamins and gives that distinct autumn flavor.
- Chicken Stock: The liquid base that carries all the flavors together.
- Brown Sugar: Balances the savory spices with a hint of sweetness.
- Ground Cumin: Adds a warm, earthy note.
- Ground Ginger: Brings a subtle spiciness that complements the pumpkin.
- Ground Nutmeg: Essential for that cozy, fall flavor.
- Salt + Pepper to taste: Enhances all the other flavors.
- 1 Bay Leaf: Infuses the soup with a subtle herbal flavor.
- Cream to taste: Adds richness and makes the soup creamy and smooth.
Tips and Notes
Creating the perfect pumpkin soup recipe is all about the details. Here are some tips to make your soup even better:
- Fresh Pumpkin: If possible, use fresh pumpkin for a richer flavor. Canned pumpkin works too and is super convenient.
- Adjust Spices: Taste and adjust the spices as it cooks. Some pumpkins are sweeter than others, so you might need more or less sugar.
- Cream Last: Add the cream at the end of cooking to prevent it from curdling.
- Blending: For a super creamy soup, blend it with an immersion blender before serving.
- Chunky Style: If you prefer a chunky soup, blend only half and leave the rest as is.
How to Make Crockpot Pumpkin Soup
- Prep the Ingredients: Chop the onion and carrot. Peel and dice the pumpkin.
- Combine: Add the onion, carrot, pumpkin, chicken stock, brown sugar, cumin, ginger, nutmeg, bay leaf, salt, and pepper to the crockpot.
- Cook: Set the crockpot on low for 6-8 hours or high for 3-4 hours until the pumpkin is tender.
- Blend: If desired, use an immersion blender to blend the soup to your preferred consistency.
- Finish: Stir in the cream, taste, and adjust seasoning as needed.
- Serve: Ladle into bowls and enjoy!
Storage
Keep your crockpot pumpkin soup fresh and delicious with these storage tips:
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Place in a freezer-safe container and freeze for up to 3 months.
- Reheat: Warm up in a saucepan over medium heat, stirring occasionally, or in the microwave.
This creamy soup is perfect for making ahead and enjoying later, making it a great option for easy meals and one-pot dinners.
Enjoy this delightful pumpkin soup recipe any time you crave a comforting bowl of warmth!
Crockpot Pumpkin Soup Recipe
Delicious crockpot pumpkin soup, perfect for holiday menus and family dinners. This easy, creamy soup is full of fall flavors and fits perfectly into your healthy recipes collection. Ideal for Thanksgiving starters or as a comforting dish for any cozy night in.
Ingredients
- 1 Brown / Yellow Onion, sliced
- 3 Garlic Cloves, peeled
- 3 lbs Pumpkin (unpeeled weight), skin and seeds removed and chopped into chunks
- 2 cups Chicken Stock - or use vegetable stock
- Salt and Pepper
- ½ cup Cream
Instructions
- Prep the Ingredients: Chop the yellow onion and garlic. Peel and dice the pumpkin into small pieces.
- Combine in Crockpot: Add the chopped onion, garlic, and pumpkin into the slow cooker. Pour in the chicken stock and season with salt and pepper.
- Cook: Set the slow cooker to low for 4 hours or high for 2 hours until the pumpkin is tender and easily mashed with a spoon.
- Blend: Turn off the heat. Use an immersion blender to puree the soup until it's smooth and creamy.
- Adjust Seasoning: Taste the soup and add more salt and pepper if needed. Stir in the cream until well combined.
- Serve: Ladle the soup into bowls, top with a drizzle of cream, and serve with crusty bread for dipping.
Notes
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 230Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 37mgSodium 425mgCarbohydrates 25gFiber 4gSugar 11gProtein 7g
