Best 3 Slow Cooker Pumpkin Soup Recipes

In the realm of culinary delights, slow cooker pumpkin soup stands as a comforting and flavorful dish that warms the soul on chilly evenings. Whether you seek a quick and effortless meal or a more elaborate culinary adventure, this versatile soup offers endless possibilities for creativity and customization. From the selection of the perfect pumpkin to the choice of spices and herbs, each step in the process presents an opportunity to craft a unique and delectable masterpiece. With its creamy texture, vibrant color, and naturally sweet flavor, slow cooker pumpkin soup is a perfect canvas for culinary exploration.

Here are our top 3 tried and tested recipes!

SLOW-COOKER CURRIED PUMPKIN SOUP

Slow-Cooker Curried Pumpkin Soup image

Looking for something new to beat dinnertime doldrums? Try my pumpkin soup! A touch of curry powder lends an aromatic spiced appeal while whipping cream gives the soup its silky texture.-Debbie Flocco, Norristown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2-1/2 cups water
1 can (15 ounces) solid-pack pumpkin
2 medium tomatoes, quartered
1 medium potato, peeled and diced
1 medium onion, chopped
2 to 3 teaspoons curry powder
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 cup 2% milk
1/2 cup heavy whipping cream
Pepitas and crushed red pepper flakes, optional

Steps:

In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-1/2 to 6-1/2 hours or until vegetables are tender. , In a blender, process soup in batches until smooth. Return all to slow cooker. Stir in milk and cream. Cook on high for 30 minutes or until heated through. If desired, garnish with additional heavy cream, pepitas and crushed red pepper flakes.

Nutrition Facts : Calories 121 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 381mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

SLOW COOKER PUMPKIN SOUP

Slow Cooker Pumpkin Soup image

This easy soup will really warm you up on a winter evening!

Provided by danaopal

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 4h30m

Yield 8

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium sugar pumpkin, seeded and cubed
1 medium onion, chopped
3 cups chicken stock, or as needed
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh sage
2 small cinnamon sticks
2 bay leaves
½ cup heavy cream

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.
After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 15.5 g, Cholesterol 20.7 mg, Fat 7.7 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 3.8 g, Sodium 265.3 mg, Sugar 3.8 g

SLOW COOKER PUMPKIN VEGETABLE SOUP

Slow Cooker Pumpkin Vegetable Soup image

This is a very forgiving recipe -- you can pretty much throw together whatever vegetables you have on hand. It's the pumpkin that makes it special.

Provided by Angel City Mom

Categories Easy

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 onion, diced
1 garlic clove, minced
2 tablespoons olive oil
1 quart vegetable broth
4 ounces tomato paste
15 ounces pumpkin
15 ounces peas
2 cups frozen green beans
15 ounces corn
1 cup frozen carrots
salt and pepper
thyme and rosemary

Steps:

Place the onions and garlic in skillet with olive oil. Saute until slightly browned. Add to other ingredients in slow cooker and simmer on low heat for 5 hours. If you want, you can add a 15 ounce can of beans. Broccoli can be substituted for the green beans.

Tips:

Choose the right pumpkin: For the best flavor, use a sugar pumpkin or a pie pumpkin. These pumpkins are smaller and sweeter than other varieties.
Roast the pumpkin before using it: Roasting the pumpkin intensifies its flavor and makes it easier to puree.
Use a good quality vegetable broth: The broth is a key ingredient in pumpkin soup, so make sure to use a good quality broth that is flavorful and low in sodium.
Don't overcook the soup: Overcooking the soup can make it bland and watery. Simmer it just until the vegetables are tender.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a dollop of sour cream or yogurt for a creamy finish.

Conclusion:

Slow cooker pumpkin soup is a delicious and easy-to-make fall soup. It is perfect for a weeknight meal or a special occasion. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying soup that the whole family will enjoy.