Crock Pot Pumpkin Soup

This Crock Pot Pumpkin Soup is a creamy and flavorful recipe, which uses fresh pumpkin and coconut milk. It’s the ultimate comfort food recipe, ready in about 8 hours and 20 minutes.

Crock Pot Pumpkin Soup Ingredients

• 1 1/2 tablespoons olive oil or vegan butter
• 1 medium yellow onion, diced (or half a large red onion)
• 3 garlic cloves, minced
• 2 1/2 pounds pumpkin (weighed after being peeled and seeded), chopped into 1 to 2-inch cubes
• 1/2 teaspoon allspice
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon fresh thyme leaves
• 1/2 teaspoon cayenne pepper (optional)
• 2 cups vegetable broth
• 1 can coconut milk
• 2 teaspoons lime juice

How To Make Crock Pot Pumpkin Soup

1. Prep the slow cooker: Turn your slow cooker on to warm while you prep the ingredients.
2. Add ingredients to the pot: Add in the oil or vegan butter, followed by the onion, garlic, pumpkin, allspice, salt, pepper, thyme, cayenne (if using), vegetable broth, and coconut milk. Stir to combine.
3. Cook the soup: Set the slow cooker to high for 4 hours or low for 8 hours until the vegetables are tender.
4. Add lime juice: Stir in the lime juice and cook for 5 more minutes.
5. Blend the soup: Turn off the slow cooker. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
6. Season and serve: Taste and adjust seasoning if needed. Serve hot with optional garnishes like extra coconut milk, parsley, or cayenne pepper.

Recipe Tips

• Can I use canned pumpkin instead of fresh?
  Yes, but the texture and flavor will be slightly different. Use about 3 1/2 to 4 cups of canned pumpkin.
• How to make it spicier:
  Add more cayenne pepper or a dash of chili powder for extra heat.
• What if I don’t have an immersion blender?
  Carefully transfer the soup to a standard blender in batches, then return to the slow cooker or a pot.
• How to thicken pumpkin soup:
  Let it simmer uncovered for a bit longer, or add less broth for a thicker consistency.
• Is this soup vegan?
  Yes, when made with olive oil or vegan butter and vegetable broth, it’s fully vegan.

What To Serve With Crock Pot Pumpkin Soup

This smooth and savory soup pairs perfectly with these cozy sides:

• Crusty sourdough or garlic bread
• Grilled cheese sandwiches
• Fall salads with apples or cranberries
• Roasted Brussels sprouts
• Savory scones or biscuits

How To Store Pumpkin Soup

Refrigerate: Store in an airtight container in the fridge for up to 5 days. Reheat on the stove or in a slow cooker on low.

Freeze: Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Pumpkin Soup Nutrition Facts

• Calories: 220kcal
• Carbohydrates: 18g
• Protein: 3g
• Fat: 17g
• Saturated Fat: 12g
• Sodium: 713mg
• Potassium: 809mg
• Fiber: 1g
• Sugar: 7g
• Calcium: 59mg
• Iron: 4mg

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

FAQs

Can I use butternut squash instead of pumpkin?
Yes, butternut squash works well as a substitute and has a similar texture and sweetness.

How do I make this soup ahead of time?
Cook and blend the soup fully, then store in the fridge or freezer until ready to serve.

Why is my pumpkin soup too thin?
It could be too much broth or high water content in the pumpkin. Let it simmer longer or add less liquid next time.

Can I add protein to this soup?
Yes, try adding cooked lentils or chickpeas for a protein boost.

Try More Recipes:

• Crock Pot Pumpkin Pie Pudding
• Crock Pot Pumpkin Pie
• Crock Pot Pumpkin Oatmeal