5 from 12 votes
Slow Cooker Pumpkin Soup
Slow Cooker Pumpkin Soup combines pumpkin, garlic, onions, and spices simmered in vegetable broth with cubed tofu for added texture. The soup is blended until smooth, resulting in a creamy, gently spiced autumn-flavored soup. This recipe suits slow cooker preparation for easy, hands-off cooking, delivering a comforting, hearty soup that can be served warm or chilled.
Prep Time
10 mins
Cook Time
3 hrs 35 mins
Cool
10 mins
Total Time
3 hrs 55 mins
Servings:
4
to 6
Calories:
256 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 6 garlic halved and lightly crushed, cloves
- 1 yellow onion roughly chopped
- 3 cups vegetable broth rich
- 2 pounds pumpkin peeled, seeds removed, and cubed
- ¼ teaspoon cinnamon
- 1 teaspoon paprika
- 2 teaspoons thyme dry or fresh
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 1 firm tofu cubed, 14-ounce
- parsley chopped for garnish (optional
- crushed red pepper flakes for garnish (optional
Instructions
- Turn your instant pot or slow cooker on to saute the garlic and onions.
- When hot, add the oil and garlic. When the garlic starts to lightly turn golden brown, add the onions. Mix well and cook until the onions become translucent and tender.
- To the onion garlic mixture, add the pumpkin, cinnamon, paprika, thyme, salt, and pepper. Mix well and cook for 30 seconds continuously mixing.
- Mix in the vegetable broth mixture, tomato paste, and tofu.
- Cover with the lid and slow cook on high for 3 hours and 30 minutes.
- When ready, carefully remove the lid and allow it to cool for 10 minutes. Using a ladle, transfer the soup into a blender pitcher and blend until completely smooth. You may need to work in batches if your blender pitcher is smaller. Alternatively, if you have an immersion blender, blend for 5 minutes until completely smooth like in the photo.
- When ready, serve hot or chilled. Top with parsley and red pepper flakes if using.
Cup of Yum
Notes
- Sauté garlic and onions before slow cooking to deepen flavor, though ingredients can be added directly for faster prep.
- Adjust soup thickness by controlling the amount of broth added before blending.
- When blending hot soup, vent the blender lid carefully to release steam and avoid splashes.
- Use pre-chopped pumpkin or ready ingredients to save preparation time.
Nutrition Information
Calories
256kcal
(13%)
Carbohydrates
29g
(10%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
6g
(30%)
Sodium
1337mg
(56%)
Potassium
594mg
(13%)
Fiber
9g
(36%)
Sugar
11g
(22%)
Vitamin A
36121IU
(722%)
Vitamin C
17mg
(19%)
Calcium
208mg
(21%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 to 6
Amount Per Serving
Calories 256
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1337mg | 56% |
| Potassium | 594mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 36121IU | 722% |
| Vitamin C | 17mg | 19% |
| Calcium | 208mg | 21% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.