Pumpkin Soup Slow Cooker Recipe

Here’s a cozy, creamy Slow Cooker Pumpkin Soup recipe — perfect for fall or anytime you want something comforting and easy.

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🎃 Slow Cooker Pumpkin Soup

Ingredients:

• 1 (15 oz) can pumpkin purée (or 2 cups homemade purée)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 medium carrot, chopped

• 1 stalk celery, chopped (optional)

• 3 cups vegetable broth (or chicken broth)

• 1 cup full-fat coconut milk or heavy cream

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

• Optional: pinch of nutmeg, cayenne for heat

Instructions:

1. Load the Slow Cooker:

   • Add pumpkin purée, onion, garlic, carrot, celery (if using), broth, salt, pepper, ginger, and cinnamon to the slow cooker.

2. Cook:

   • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the veggies are very soft.

3. Blend:

   • Use an immersion blender to purée the soup until smooth directly in the slow cooker.

   • Or carefully transfer to a blender (in batches, if needed), then return it to the slow cooker.

4. Finish:

   • Stir in the coconut milk or cream.

   • Taste and adjust seasoning — add more salt, pepper, or spice as needed.

   • Warm through on LOW for another 15–20 minutes if desired.

5. Serve:

   • Top with a swirl of cream or yogurt, roasted pumpkin seeds, croutons, or fresh herbs (like thyme or parsley).

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📝 Tips:

• Want it heartier? Add a peeled diced apple or potato in step 1.

• Store leftovers in the fridge up to 4 days or freeze up to 2 months.

• For extra richness, sauté onion and garlic in a bit of butter or oil before adding to the slow cooker (optional).

Let me know if you want a dairy-free version, Instant Pot conversion, or a spicy twist!