Crock Pot Canned Pumpkin Soup

This Crock Pot Canned Pumpkin Soup is a creamy and comforting recipe, which uses canned pumpkin puree and coconut milk. It’s a healthy twist on the classic, ready in about 4 hours and 15 minutes.

Crock Pot Canned Pumpkin Soup Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped sweet onion (about 1 medium)
• 2 cloves garlic, minced
• 1 heaping tablespoon freshly minced ginger (or 2 teaspoons dried)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 2 (15 oz) cans pumpkin puree
• 2 to 4 tablespoons pure maple syrup
• 2 to 4 cups water (or vegetable broth)
• 2 teaspoons salt (adjust if using broth)
• 1/2 cup coconut milk

How To Make Crock Pot Canned Pumpkin Soup

1. Sauté aromatics: Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, and ginger until soft and fragrant, about 5–8 minutes.
2. Add spices: Turn off heat and stir in turmeric and cinnamon to coat the vegetables.
3. Transfer to slow cooker: Add sautéed veggies to the slow cooker along with pumpkin puree, 2 tablespoons maple syrup, 2 cups water, and salt.
4. Stir and cook: Whisk everything together. If too thick, add 1 more cup of water. Cover and cook on high for 2 hours or low for 4 hours.
5. Add coconut milk: Once cooking is done, stir in coconut milk for creaminess.
6. Blend (optional): For a smoother texture, use an immersion blender to puree the soup.
7. Adjust to taste: Taste and add more salt, maple syrup, or water as needed.
8. Serve: Garnish with coconut cream, pumpkin seeds, and dried cranberries if desired.

Recipe Tips

• Can I use fresh pumpkin instead of canned?
  Yes, but you’ll need to roast and puree it first. Canned pumpkin keeps it fast and easy.
• How to make this soup thinner or thicker:
  Add water in small amounts to thin it out. For a thicker soup, reduce the initial water or skip extra liquid at the end.
• Best toppings for pumpkin soup:
  Try coconut cream, roasted pumpkin seeds, or dried cranberries for texture and flavor.
• Is this soup vegan?
  Yes, as long as you use vegetable broth and plant-based toppings.
• How to make it spicy:
  Add a pinch of cayenne or red pepper flakes for a little heat.

What To Serve With Pumpkin Soup

This velvety soup pairs well with:

• Toasted sourdough bread
• A crisp green salad
• Grilled cheese sandwich
• Roasted Brussels sprouts
• Sweet potato fries

How To Store Pumpkin Soup

Refrigerate: Store leftovers in an airtight container for up to 5 days. Reheat gently on the stove or microwave.

Freeze: Freeze for up to 3 months in a sealed container. Thaw overnight in the fridge before reheating.

Pumpkin Soup Nutrition Facts

• Calories: 90kcal
• Carbohydrates: 8g
• Protein: 1g
• Fat: 6g
• Saturated Fat: 4g
• Sodium: 784mg
• Potassium: 104mg
• Fiber: 1g
• Sugar: 5g
• Calcium: 24mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I turn this into a pasta sauce?
Yes! It thickens nicely and pairs well with penne or fettuccine the next day.

What’s the best way to blend pumpkin soup?
Use an immersion blender right in the slow cooker, or transfer to a regular blender in batches.

Can I use almond milk instead of coconut milk?
You can, but the soup will be less creamy. Coconut milk adds richness.

Why does my soup taste bland?
Add more salt, maple syrup, or spices like cinnamon and turmeric to balance the flavors.

Try More Recipes:

• Crock Pot Cajun Potato Soup
• Crock Pot Cabbage And Potato Soup
• Crock Pot Butternut Squash Soup With Coconut Milk