Crockpot Pumpkin Soup Recipe
This slow-cooked pumpkin soup is silky, mildly sweet, and lightly spiced. Made with pumpkin puree, broth, and aromatic vegetables, it’s a comforting, healthy meal that’s easy to prepare. Just set it and forget it!
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Ingredients:
4 cups (about 1 can, 29 oz) pumpkin puree
1 medium onion, chopped
2 garlic cloves, minced
3 cups vegetable broth (or chicken broth)
1 cup coconut milk (or heavy cream for richness)
1 medium carrot, chopped
1 medium apple, peeled and chopped (adds natural sweetness)
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
Salt and pepper to taste
1 tbsp olive oil or butter
Optional toppings:
Pumpkin seeds, fresh parsley, a drizzle of cream, or croutons.
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Instructions:
Sauté aromatics (optional but recommended):
In a small skillet, heat olive oil or butter. Sauté the chopped onion and garlic until fragrant (about 3-4 minutes).
Combine in Crockpot:
Add pumpkin puree, cooked onion and garlic, carrot, apple, broth, and spices to the Crockpot. Stir to combine.
Cook:
Low setting: 6-8 hours
High setting: 3-4 hours
Blend:
Once the vegetables are tender, use an immersion blender directly in the Crockpot (or transfer to a blender) and puree until smooth.
Add creaminess:
Stir in the coconut milk or heavy cream. Adjust seasoning with salt and pepper.
Serve:
Ladle into bowls and garnish with your favorite toppings.
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Benefits of Crockpot Pumpkin Soup:
Rich in Vitamins:
Pumpkin is high in vitamins A and C, supporting eye health and immune function.
High in Fiber:
Keeps you full longer and supports digestion.
Heart-Healthy:
Coconut milk and pumpkin both contain nutrients that support cardiovascular health.
Low in Calories:
A guilt-free, creamy soup that fits into most diets.
Convenient & Time-Saving:
The Crockpot method allows slow cooking without constant attention.
Seasonal Comfort Food:
Perfect for fall and winter, bringing warmth and cozy aromas to your home.
