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–+ servings
pumpkin soup served in a large vintage bowl with a spoon in it.
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5 from 1 vote

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 Time20 minutes
Cook Time5 hours
Course: Soup
Cuisine: American
Diet: Vegetarian
Servings: 4
Calories: 299kcal
Author: Adina

Equipment

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).

Notes

  1. I recommend Hokkaido pumpkin or butternut squash. Otherwise, ensure you use another flavorful pumpkin sort.
  2. Sub with chicken stock.
  3. 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

Calories: 299kcal | Carbohydrates: 46g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 1627mg | Potassium: 1508mg | Fiber: 5g | Sugar: 14g | Vitamin A: 27449IU | Vitamin C: 51mg | Calcium: 108mg | Iron: 3mg