Slow Cooker Pumpkin Soup

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.

Course Soup

Cuisine American

Keyword creamy slow cooker pumpkin soup, crock pot potato soup recipe, crockpot pumpkin soup, pumpkin soup recipes, slow cooker pumpkin soup

Prep Time 15

Cook Time 6

Servings

Calories 120kcal

Author Jill McOwen

Equipment

1 slow cooker Crock-Pot

Ingredients

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

Instructions

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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