Slow Cooker Pumpkin Soup

Name: Slow Cooker Pumpkin Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 cup chopped sweet onion; 2 cloves garlic; 1 heaping tablespoon freshly minced ginger; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 2 (15 oz) cans pumpkin puree; 2 to 4 tablespoons pure maple syrup; 2 to 4 cups water; 2 teaspoons salt; 1/2 cup coconut milk

User Reviews

5.0

36 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings
6 servings
Calories
90 kcal
Course
Main Course
Cuisine
American

Slow Cooker Pumpkin Soup

Dana Benson

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This slow cooker pumpkin soup is an easy and comforting meal, made with ingredients you probably already have on hand. Only a few minutes of prep work required!

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Ingredients

Servings

1 tablespoon extra-virgin olive oil
1 cup chopped sweet onion (about 1 medium)
2 cloves garlic , minced
1 heaping tablespoon freshly minced ginger (or 2 teaspoons dried)
1 teaspoon ground turmeric
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

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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

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Calories 90kcal (5%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 4g (20%) Sodium 784mg (33%) Potassium 104mg (3%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 52IU (1%) Vitamin C 2mg (2%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition 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%