Slow Cooker Pumpkin Soup

Sep 22, 2024

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Perfect for crisp fall days, this slow cooker pumpkin soup bursts with incredible flavor, thanks to the creamy coconut milk and the aromatic kick of ginger paste!

Other fall soups we love to make are Witches Brew Stew, and Slow Cooker Split Pea Soup.

Slow cooker pumpkin soup in a bowl with a spoon next to it.

What you need
Adaptions
Step-by-Step Directions
How to Serve
Can this be frozen?
More Pumpkin Recipes for the slow cooker:
Slow Cooker Pumpkin Soup Recipe

You can make this easy pumpkin soup any time of the year, not just fall. The canned pumpkin makes the soup silky smooth. Imagine serving this soup for a quick lunch along with grilled cheese sandwiches. We also love slow cooker butternut squash soup.

What you need

ingredients for slow cooker pumpkin soup on a table.

Pumpkin puree – This is canned pumpkin; it should not be labeled pumpkin pie filling because that has seasonings in it. You can also make your own pumpkin puree with my slow cooker pumpkin recipe.
Vegetable broth – This is the base of the soup
Coconut milk – The coconut adds a touch of sweetness and a slight coconut flavor to the soup. This is found in the canned section of the store. We use Thai Kitchens unsweetened coconut milk.
Other flavorings: Ginger paste (found in the refrigerated section of the store), onion, garlic, nutmeg, cinnamon, and garlic.
Parsley – For garnish
{The full recipe is in the recipe card below the photos}

Adaptions

Heavy Cream: You can substitute unsweetened coconut milk with heavy cream for a richer, creamier texture.
Chicken Broth: If the dish doesn’t need to be vegetarian, chicken broth makes an excellent alternative, adding depth to the flavor.
Fresh Ginger: Instead of ginger paste, freshly grated ginger can be used. A microplane works wonderfully for this.
Sweet Potato Variation: To create a completely different soup, replace the canned pumpkin with baked and peeled sweet potatoes.
Spicy: For a spicier kick, add more cayenne pepper or a dash of hot sauce.
Apples: – Add peeled and chopped apples or sweet potato for additional sweetness

Step-by-Step Directions

pumpkin puree, onion, garlic, ginger paste, and seasonings in a crockpot.

vegetable broth added to the rest of the pumpkin soup ingredients in a slow cooker.

Place the pumpkin puree, chopped onion, garlic cloves, ground cinnamon, nutmeg, ginger paste, cayenne pepper (if using), in the slow cooker.
Pour over the vegetable broth.

Using an immersion blender to puree pumpkin soup in a crockpot.

Coconut milk added to pumpkin soup in a slow cooker.

Cover and cook on low for 4-6 hours or high for 2-3 hours. This allows the flavors to meld together and the onions and garlic to soften. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend until smooth, then return to the slow cooker.
If using coconut milk, stir it in at this stage for added creaminess.
Taste the soup and adjust the seasoning if needed by adding more salt, pepper, or spices.

Ladle scooping out pumpkin soup from a slow cooker.

How to Serve

We love sour cream, coconut milk (or heavy cream), pumpkin seeds, dried cranberries, and fresh parsley as toppings. For even more texture or flavor, top with crumbled bacon.
Serve the creamy pumpkin soup in hollowed-out bread bowls or mini pumpkins.
Sides that go great are garlic bread, crusty bread or garlic croutons. A grilled cheese is also a great choice. Try my slow cooker focaccia bread
For a light option, serve with a green salad.

Serving of slow cooker pumpkin soup in a bowl.

Can this be frozen?

Yes! This recipe freezes well. We like to freeze in small portions for easy thawing and reheating. Or you can store in the fridge for 4-5 days.

Slow cooker pumpkin soup in a white bowl.

More Pumpkin Recipes for the slow cooker:

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