Slow Cooker Pumpkin Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
6 servings
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Calories
90 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Pumpkin Soup
Description
Slow Cooker Pumpkin Soup features a base of sautéed onion, garlic, and ginger infused with turmeric and cinnamon for a subtle earthy warmth. The pumpkin puree forms the hearty body of the soup, enhanced by pure maple syrup for a touch of sweetness and coconut milk to impart creaminess and smoothness. After slow cooking to soften and blend flavors, the soup is pureed for a velvety texture that highlights the natural qualities of the pumpkin and spices.
The soup’s mild sweetness and fragrant spices offer a comforting combination without being overpowering. The slow cooker method gently develops the flavors while allowing for easy preparation and hands-off cooking. The final addition of coconut milk softens the spices and lends richness, making the soup both filling and satisfying.
This pumpkin soup can be served as a starter or light meal, pairing well with crusty bread or a fresh salad. It’s ideal for autumn or winter when warming flavors and creamy textures are appealing. Adjusting the maple syrup and salt lets you tailor the flavor balance to your preference.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup sweet onion about 1 medium, chopped
- 2 cloves garlic , minced
- 1 heaping tablespoon ginger or 2 teaspoons dried, freshly minced
- 1 teaspoon Turmeric ground
- 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 (start with less if using broth)
- 1/2 cup coconut milk
Instructions
- Heat the olive oil in a skillet over medium heat, and saute the onion, garlic, and ginger until the onion is soft and translucent, about 5 to 8 minutes. Turn off the heat and stir in the turmeric and cinnamon, just to coat the vegetables in the spice.
- Transfer the cooked vegetables and spices to the bowl of your slow cooker, then add in the pumpkin, 2 tablespoons of maple syrup, 2 cups of water, and 2 teaspoons of salt. (Use less salt if you choose to use vegetable broth, instead.)
- Use a whisk to combine the soup ingredients, and if the mixture is looking very thick, add 1 more cup of water and stir again. (Remember that you'll be adding at least 1/2 cup more liquid at the end of this recipe, so don't make it too thin at this point.) Place the lid on top, and set the soup to cook for 2 hours on high, or for 4 hours on low.
- When the cook time is complete, add in the coconut milk for creaminess. I like to use an immersion blender to completely puree the soup, making it extra smooth and creamy, but that's optional. Taste the soup at this point, and make adjustments as needed. If you added extra water, you'll probably need to add extra salt and possibly another tablespoon or two of maple syrup, to boost the flavor. Keep tasting and adjusting until the soup is flavorful and to your liking. (If you add too much salt, then extra sweetness will balance it out, and vice versa.) You can also add more water, a 1/2 cup at a time, if you want to thin-out the soup texture anymore.
- Serve this soup warm, with a extra drizzle of coconut cream on top, and with crunchy pumpkin seeds and dried cranberries, if desired. (That's the way my husband likes it best!)
- Leftover soup can be stored in an airtight container for up to 5 days in the fridge. It also makes a delicious pasta sauce the next day!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Sodium | 784mg | 33% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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