Best 4 Slow Cooker Pumpkin Vegetable Soup Recipes
Are you looking for a delicious and nutritious soup to warm you up on a cold day? Look no further than this slow cooker pumpkin vegetable soup recipe! This soup is packed with flavor and healthy ingredients, and it's so easy to make. Simply throw all of the ingredients in your slow cooker and let it do the work. In a few hours, you'll have a delicious soup that the whole family will love.
Let's cook with our recipes!
SLOW COOKER BEEF VEGETABLE SOUP
Easy, delicious, wonderful on cold winter days or anytime!
Provided by JUDY G
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 6h10m
Yield 6
Number Of Ingredients 8
Steps:
- Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine.
- Cook on LOW for at least 6 hours. Add water if necessary.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 38.8 g, Cholesterol 50.7 mg, Fat 16.2 g, Fiber 7 g, Protein 20 g, SaturatedFat 6.2 g, Sodium 1251.6 mg, Sugar 4.9 g
SLOW COOKER VEGETABLE SOUP
This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat.
Provided by susanmac
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 6h30m
Yield 8
Number Of Ingredients 16
Steps:
- Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
- Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 57.2 g, Fat 7.8 g, Fiber 8 g, Protein 9.2 g, SaturatedFat 1.8 g, Sodium 617.6 mg, Sugar 5 g
PUMPKIN VEGETABLE SOUP
This golden-toned soup is wonderfully warming on crisp autumn days. "Unlike most creamy pumpkin soups, this one is especially hearty, with additional vegetables such as potatoes, carrots and corn," notes Joan Conover, Easton, Pennsylvania. "For fun autumn flair, serve the soup in hollowed-out pumpkin shells. My boys love it that way."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, carrots, celery, lima beans and corn. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the pumpkin, salt, pepper and nutmeg. Cook 5-10 minutes longer or until heated through.
Nutrition Facts : Calories 153 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 583mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
SLOW COOKER PUMPKIN VEGETABLE SOUP
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
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:
- Use fresh pumpkin: Fresh pumpkin has a more vibrant flavor than canned pumpkin. If you're using canned pumpkin, make sure to choose one that is unsweetened.
- Roast the pumpkin: Roasting the pumpkin before adding it to the soup intensifies its flavor. You can roast the pumpkin in a 400°F oven for 30-45 minutes, or until it is tender and slightly browned.
- Use a variety of vegetables: This soup is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as carrots, celery, onions, potatoes, or parsnips.
- Add some spices: Spices like cinnamon, nutmeg, and ginger can help to enhance the flavor of the soup. You can also add a bay leaf or two for extra flavor.
- Don't overcook the soup: The soup is done when the vegetables are tender but still have a little bit of bite to them. Overcooking the soup will make the vegetables mushy.
Conclusion:
This slow cooker pumpkin vegetable soup is a delicious and easy way to warm up on a cold day. It's also a great way to use up leftover vegetables. The soup can be served with a variety of toppings, such as croutons, sour cream, or grated cheese.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #preparation #soups-stews #easy #3-steps-or-less
You'll also love