Looking for an easy set and forget dinner? Try this Slow Cooker Pumpkin Soup. This creamy fall soup is so easy to throw together and has all the classic flavours you love. Serve with fresh crusty bread or crunchy croutons.
Every year when the weather starts to cool I find myself craving a bowl of classic creamy pumpkin soup. Crusty bread on the side for dunking is absolutely mandatory.
This Slow Cooker Pumpkin Soup right here is so incredibly easy - you just set and forget until it's time to serve!
Your choice for how long you set it for - 4 hours on low or 2 hours on high. It all works - just depends on how quickly you need to be eating!
WHY YOU'LL LOVE THIS RECIPE...
- Classic pumpkin soup.
- Set and forget.
- Great for meal prep.
WHAT YOU'LL NEED
Here's what you'll need to make this soup (full measurements listed in the printable recipe card at the bottom of this page)...
- Brown / Yellow Onion
- Garlic
- Pumpkin - Any of the pumpkin varieties in Australia will work for this recipe. If you're in America look for pumpkins labeled “sugar pumpkins”. You could also use butternut squash / butternut pumpkin.
- Chicken Stock - or use vegetable stock to make this vegetarian.
- Salt and Pepper
- Heavy Cream
HOW TO MAKE SLOW COOKER PUMPKIN SOUP - STEP BY STEP
Place onion, garlic, pumpkin and chicken stock in the slow cooker and season with salt and pepper. Cook on low for 4 hours or high for 2 hours.
Turn off heat. Use a stick blender to blend the soup until smooth.
Taste the soup and season with more salt and pepper if needed. Stir through cream.
Ladle soup into bowls. Top with a drizzle of cream and serve with crusty bread.
TIPS FOR MAKING THIS RECIPE
- Any of the pumpkin varieties in Australia will work for this recipe. If you're in America look for pumpkins labeled “sugar pumpkins”. You could also use butternut squash / butternut pumpkin.
- Feel free to add in your favourite pumpkin soup seasonings. A bit of dried thyme wouldn't go astray.
- Don't have a stick blender? Wait for the soup to cool then put it in a regular blender.
- If you find after you've blended the soup it's a little too thick, feel free to add in some more stock to thin it out.
- Give it a taste test and season with more salt and pepper after blending, if needed.
- Only stir the cream through once you've turned off the heat.
- Soup will keep in the fridge for a few days in an airtight container.
MORE PUMPKIN RECIPES
- Pumpkin Fritters
- Roast Pumpkin Pizza
- Pumpkin, Halloumi & Avocado Salad
- Pumpkin & Sweet Potato Soup
- Roast Pumpkin & Feta Salad
- Healthy Pumpkin Scones
If you’ve made this Slow Cooker Pumpkin Soup I’d love to hear how you enjoyed it! Pop a comment and a star rating below!
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📋 RECIPE
Slow Cooker Pumpkin Soup
Looking for an easy set and forget dinner? Try this Slow Cooker Pumpkin Soup. This creamy fall soup is so easy to throw together and has all the classic flavours you love. Serve with fresh crusty bread or crunchy croutons.
Ingredients
- 1 Brown / Yellow Onion, sliced
- 3 Garlic Cloves, peeled
- 1.5kg / 3.3 lbs Pumpkin (unpeeled weight), skin and seeds removed and chopped into chunks
- 2 cups Chicken Stock - or use vegetable stock
- Salt and Pepper
- ½ cup Cream
Instructions
- Place onion, garlic, pumpkin and chicken stock in the slow cooker and season with salt and pepper. Cook on low for 4 hours or high for 2 hours.
- Turn off heat. Use a stick blender to blend the soup until smooth.
- Taste the soup and season with more salt and pepper if needed. Stir through cream.
- Ladle soup into bowls. Top with a drizzle of cream and serve with crusty bread.
Notes
- Any of the pumpkin varieties in Australia will work for this recipe. If you're in America look for pumpkins labeled “sugar pumpkins”. You could also use butternut squash / butternut pumpkin.
- Feel free to add in your favourite pumpkin soup seasonings. A bit of dried thyme wouldn't go astray.
- Don't have a stick blender? Wait for the soup to cool then put it in a regular blender.
- If you find after you've blended the soup it's a little too thick, feel free to add in some more stock to thin it out.
- Give it a taste test and season with more salt and pepper after blending, if needed.
- Only stir the cream through once you've turned off the heat.
- Soup will keep in the fridge for a few days in an airtight container.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 236Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 425mgCarbohydrates: 27gFiber: 5gSugar: 12gProtein: 7g