Slow Cooker Pumpkin Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
5 servings
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Calories
161 kcal
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Course
Main Course, Soup
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Cuisine
American
Slow Cooker Pumpkin Soup
Description
This Slow Cooker Pumpkin Soup recipe begins by optionally roasting pumpkin cubes with olive oil to enhance their natural sweetness and depth. The slow cooker then combines the pumpkin with diced onion, garlic, fresh ginger, red curry paste, vegetable broth, salt, nutmeg, cinnamon, and optional cayenne pepper. Cooking on low heat for 7 to 8 hours or high for 4 to 5 hours allows flavors to meld and pumpkin to soften fully.
Heavy cream is stirred in during the last 30 minutes for creaminess. The pumpkin is partially mashed to create texture and can be pureed further with a blender for a silky result. Seasoning adjustments ensure balanced flavor.
Serve the soup garnished with fresh chopped cilantro, toasted pumpkin seeds, and an additional drizzle of cream for contrast and presentation. It works well as a starter or light meal on cool days, offering warming spice and smooth richness.
Ingredients
Soup:
- 2 tablespoons olive oil
- 1 sweet onion diced
- 3 cloves garlic minced
- 1 tablespoon ginger grated, fresh
- 2 tablespoons red curry paste
- 4 cups vegetable broth plus more if needed, low-sodium
- 6 cups pumpkin diced
- 1/2 teaspoon salt plus more to taste, sea salt
- 1/4 teaspoon ground nutmeg
- 1/3 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper optional
- black pepper freshly ground
- 1 cup heavy cream
Toppings:
- cilantro chopped, fresh
- pumpkin seeds
- cream drizzle of
Instructions
Roast the Pumpkin - optional:
- For more flavor, mix the cubed pumpkin with 2 tablespoons of olive oil, arrange on a baking sheet, and roast for 30 minutes at 400 degrees F.
Make the Soup:
- Add all the ingredients from the SOUP section, except the heavy cream, to the slow cooker.
- Cook on low for 7-8 hours or on high for 4-5 hours.
- During the last 30 minutes of cooking, add the cream, and use a potato masher to puree the pumpkin.
- Taste and adjust for salt, pepper, and other seasonings. If the soup is too thick add more warm cream or warm broth.
- Use a blender or an immersion blender to cream the soup as much as you like.
- Serve garnished with cream, cilantro, and pepita seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 1013mg | 42% |
| Potassium | 616mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 13316IU | 266% |
| Vitamin C | 16mg | 18% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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