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Slow Cooker Pumpkin Soup

A bowl of creamy slow cooker pumpkin soup topped with a swirl of cream, pumpkin seeds, and spices.
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A creamy, spiced pumpkin soup made easy in your slow cooker. Perfect for fall nights with options for canned or fresh pumpkin.

Ingredients

Scale
  • 4 cups pumpkin puree (canned or fresh)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup coconut milk (for dairy-free option)
  • 1 tbsp olive oil

Instructions

  1. Heat olive oil in a pan and sauté onion and garlic until soft.
  2. Transfer onion and garlic to the slow cooker.
  3. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, ginger, salt, and pepper. Stir well.
  4. Cover and cook on low for 4-5 hours or high for 2-3 hours.
  5. Blend the soup until smooth using an immersion blender.
  6. Stir in coconut milk and cook for another 10 minutes.
  7. Serve hot, garnished with a swirl of cream or pepitas.

Notes

  • Use canned pumpkin for convenience or roast fresh pumpkin for deeper flavor.
  • This soup freezes well for meal prep.
  • For a keto meal plan, pair with a protein-rich side.

Nutrition

Find it online: https://kitchenuser.net/slow-cooker-pumpkin-soup-recipe-creamy-easy/