Creamy Slow Cooker Pumpkin Soup
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This creamy pumpkin soup is made with fresh pumpkin, warm spices, and a splash of cream. It’s rich without being too heavy, and everything comes together right in the slow cooker. You can set it up in the morning and have a warm, comforting bowl ready by dinner.
This soup makes a great lunch or light dinner, especially with crusty bread or a grilled cheese sandwich on the side. Serve it with a simple green salad or roasted veggies for a fuller meal.
If you want another pumpkin recipe to keep on hand, try my spiced pumpkin butter. It’s a smooth fall spread that’s great for breakfast or snacks.
How to Make Creamy Slow Cooker Pumpkin Soup
In your slow cooker, combine pumpkin chunks, onions, garlic, broth, and spices. Let it cook low and slow for several hours until the pumpkin is soft and easy to blend. Once smooth, stir in heavy cream, then taste and adjust the seasoning.
This really is a dump-and-go recipe. It’s great for busy days when you need dinner ready with minimal effort. But if you want to finish and enjoy this soup faster, you can also make it in a pot on the stovetop. Simmer for about 1,5 hours or until the pumpkin is soft enough to blend.
Continue below for the full recipe with ingredients and step-by-step instructions.
Customization Options
- You can use butternut squash instead of pumpkin.
- Add a bit of fresh ginger for extra warmth.
- To make it dairy-free, use coconut milk instead of cream.
Pumpkin Soup
Try this slow cooker pumpkin soup made with real pumpkin, onions, garlic, and a creamy finish. It’s great for a simple lunch or weeknight dinner.
This recipe makes about 6-8 servings.
Ingredients
- 2 ½ lbs pumpkin, peeled and cubed
- 2 large onions, roughly chopped
- 3 garlic cloves, halved
- 2 tsp onion powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 tbsp honey
- Salt and pepper to taste
- ½ cup heavy cream
Instructions
- Add the pumpkin, onions, garlic, onion powder, cinnamon, nutmeg, chicken broth, and honey to the slow cooker. Season with salt and pepper.
- Cover and cook on low for 4.5 to 5 hours, or until the pumpkin is soft.
- Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches if needed).
- Stir in the heavy cream. Taste and adjust seasoning if needed.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
- It also freezes well – let it cool completely, portion into containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 115Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 506mgCarbohydrates: 15gFiber: 2gSugar: 8gProtein: 3g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
Love soup?
Here are some of my favorite soup recipes for you to try.
