Slow Cooker Pumpkin Soup can be made with fresh or canned pumpkin. Simple to make with the perfect blend of flavors, it is pure comfort food for fall.
It’s been awhile since I’ve posted a pumpkin recipe. When pumpkin spice mania is in full swing, I tend to prefer sweet treats made with it. But my Slow Cooker Pumpkin Soup is savory and spicy, to compliment a pumpkin’s earthy sweetness.
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I did a lot of research to get my blend of seasoning and spice just right. Keep reading to find out what I used! My soup does contain a little butter for extra rich flavor. But it could be modified to make it a vegan soup if you prefer.
Served with grilled cheese, I’m thinking this creamy, comforting pumpkin soup just might be my preference over a bowl of tomato soup. At least in the months of September, October and November when pumpkin season is upon us.
Why this recipe works
This is a ‘dump and go’ soup recipe. A little prep time yields big flavor and a huge batch of pumpkin soup! Your Crock-Pot slow cooks and blends all the earthy, bright, spicy, sweet flavors together to perfection. There is no pre-cooking involved. Other than some peeling and chopping, the slow cooker does all the work. You’ll be so happy to come home to this velvety pumpkin soup in the colder weather months. And another bonus? This soup is surprisingly low in calories and a great source of vitamin A.
Ingredients for slow cooker pumpkin soup
- Pumpkin – I used canned pumpkin because fresh pumpkins aren’t always available. I like the convenience of canned, pumpkin purée. But you can use fresh pumpkin if you prefer.
- Butternut Squash – I like a mix of squash in my soup, especially when I’m using canned pumpkin.
- Sweet Potato – Adds great flavor plus helps to thicken the soup.
- Onion – adds more flavor.
- Vegetable Broth – I really wanted the pumpkin flavor to shine through so I chose to use vegetable broth instead of chicken broth. It was the correct decision!
- Brown Sugar – Just a tablespoon helps to round out the natural sweetness of the pumpkin, squash and sweet potato.
- Chimichurri Blend – I was so excited to find this brightly flavored spice blend at my local Kroger. If you can’t find this, you could experiment with chili powder, harissa seasoning or curry powder.
- Tajin – My daughter and her TikTok account brought Tajin into my house and I am obsessed. It has an intense tangy lime flavor, so only one teaspoon is necessary. It works really well in my pumpkin soup.
- Nutmeg – Don’t skip this. The earthiness of nutmeg goes so well with all the other ingredients.
- Cayenne Pepper – Add more if you really like spice. Or skip it if you don’t want a spicy soup.
- Salt and Pepper
- Butter – A couple of tablespoons adds so much rich flavor to this soup. If you want this soup to be vegan, add almond or peanut butter, or coconut cream instead.
- Garnish – I chose to top each bowl of soup with a swirl of sour cream, chopped cilantro and red onion. Feel free to experiment with your own toppings. Other popular flavors to combine with pumpkin include: ground cinnamon, maple syrup, ginger and fresh herbs like thyme and rosemary.
Instructions for how to make slow cooker pumpkin soup
To the slow cooker insert, add the pumpkin puree, chopped onion, butternut squash and sweet potato. Then add all the seasonings and the butter. I start with a little less vegetable broth than I think is necessary, to make sure the soup doesn’t get too runny. Once everything is tender, pureé it with an immersion blender. Stir it to check the consistency. If the soup is too thick, add a little more vegetable both. And then keep it warm in your Crock-Pot until you are ready to eat. Scroll down to the recipe card for complete, detailed instructions.
What is the best pumpkin to cook with?
Here’s a complete guide for how to pick the best pumpkins. The most popular or common varieties are sweet or ‘pie pumpkins’ or Long Island Cheese Pumpkins. If you choose to use a fresh pumpkin, here’s a guide for how to prepare it for cooking. For testing this recipe, I used the shortcut of using canned pumpkin purée. Which made for a very delicious soup.
What is the best way to thicken soup?
After many years of using my slow cooker (and trying many different methods), I’ve developed my own way to perfectly thicken slow cooked soups. A microwave roux is my secret! I’ve used it in several recipes so far and it works like a charm each time. A simple butter and flour mixture microwaved together is added at the beginning to thicken soups, sauces and gravies made in your slow cooker. I’m of the opinion that if you are using your Crock-Pot, you don’t want to turn on your oven. Learn how to make my microwave roux HERE!
How do you thicken pumpkin soup without flour?
Of course, not all soup recipes need flour. My recipe for slow cooker pumpkin soup relies on the fresh sweet potato as its thickener. This soup has a beautiful, thick and velvety texture.
- As pictured with a grilled cheese sandwich
- Sticky Chicken Drumsticks
- Green Olive Focaccia
- Coconut Rice (made with coconut milk)
- Air Fryer Stuffed Mushrooms
- Corn Muffins
Store leftover pumpkin soup in an airtight container for up to three days in the fridge. Then reheat it in the microwave. I have not yet tried freezing the soup myself. Please let me know in the comments if you try and if it freezes well!
Kitchen tools and further instructions
- Here’s a guide for how to cut butternut squash.
- I test all of my recipes in a 6-quart Crock-Pot similar to this one.
- This is the immersion blender I use to blend my soups.
- My favorite pairing knife and chef’s knife for chopping.
- And my favorite air-tight containers for storing leftovers in the refrigerator.
More slow cooker recipes
- Potato Soup in the Crockpot
- Ultimate Pizza Dip
- Frozen Chicken in the Crock Pot
- Crock Pot Cube Steak
- Slow Cooker Sirloin Tip Roast
Slow Cooker Pumpkin Soup
- 1 slow cooker Crock-Pot
- 29 oz Pumpkin Purée
- 1 1/2 cups Butternut Squash peeled and chopped
- 1 medium Sweet Potato peeled and chopped
- 1 Sweet Onion peeled and chopped
- 3 cups Vegetable Broth
- 2 tbsp Butter
- 1 tbsp Brown Sugar
- 1 1/2 tsp Chimichurri Spice Blend
- 1 tsp Tajin
- 3/4 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Nutmeg
- 1/8 tsp Cayenne Pepper add more if you like more spice
- Sour Cream, Red Onion, Cilantro for garnish
- To the slow cooker insert, add the 100% pure pumpkin purée, chopped butternut squash, sweet potato, and onion.
- Then add all the seasonings (brown sugar through cayenne pepper) and the two tablespoons of butter.
- Then add the three cups of vegetable broth.
- Cover and cook on low power for about 6 hours, or until the squash, potato and onion are very tender.
- Use an immersion blender to purée the soup right in the slow cooker insert.
- Taste and adjust the seasonings if necessary. Add more vegetable broth if necessary if the soup is too thick.
- Keep the soup warm in the slow cooker until ready to eat.
- Serve each bowl of soup topped with sour cream, chopped red onion and cilantro. Or use your own combination of toppings.
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