0 from 3 votes
Easy Slow Cooker Pumpkin Soup
Velvety slow cooker pumpkin soup that’s perfect for the fall. A super easy recipe made in two steps: all you have to do is chop the vegetables and blend the soup.
Prep Time
20 mins
Cook Time
5 hrs
Servings: 4
Calories: 299 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 kg pumpkin 2.2 lbs, Note 1
- 1 onion large
- 2 garlic cloves
- 2-3 carrots 150 g/ 5.5 oz
- 450 g potatoes 1 lb
- ½ teaspoon red chili flakes
- 1 teaspoon dried rosemary
- 1 teaspoon fine sea salt or Kosher
- ¼ teaspoon ground black pepper
- 1 liter vegetable stock 4 ¼ cups, Note 2
- 125 ml heavy cream ½ cup
- 1-2 tablespoons lemon juice OR 1-2 teaspoons balsamic vinegar, optional
- fresh parsley optional
Instructions
- Chop pumpkin: Halve the pumpkin and remove the seeds. Peel if necessary (Hokkaido pumpkin doesn’t need peeling, any other sort does). Cut the pumpkin into cubes.
- Peel and chop the onion, garlic, carrots, and potatoes.
- Fill the slow cooker: Place all the chopped vegetables, red chili flakes, rosemary, salt, pepper, and vegetable stock into the slow cooker.
- Cook for 5 hours on low. Check: the vegetables should be tender. If they are not, give them another 30-60 minutes.
- Blend the soup with an immersion blender (Note 3).
- Stir in the cream.
- Adjust the taste with salt, pepper, and red chili flakes. To lift the flavor, add a little lemon juice OR balsamic vinegar (to taste).
Cup of Yum
Notes
- I recommend Hokkaido pumpkin or butternut squash. Otherwise, ensure you use another flavorful pumpkin sort.
- Sub with chicken stock.
- When blending hot soups or other hot liquids, it’s preferable to use an immersion blender (Amazon affiliate link) to avoid the risk of the blender’s lid exploding. However, if you are careful, you can also use the blender. Let the soup cool a little and blend it in batches. Place a folded kitchen towel on the blender and hold it steady. Increase the speed gradually. Transfer the blended soup to a pot and repeat with another batch.
Nutrition Information
Calories
299kcal
(15%)
Carbohydrates
46g
(15%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
36mg
(12%)
Sodium
1627mg
(68%)
Potassium
1508mg
(43%)
Fiber
5g
(20%)
Sugar
14g
(28%)
Vitamin A
27449IU
(549%)
Vitamin C
51mg
(57%)
Calcium
108mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 299
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 1627mg | 68% |
| Potassium | 1508mg | 32% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 27449IU | 549% |
| Vitamin C | 51mg | 57% |
| Calcium | 108mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.