Creamy crockpot pumpkin soup is velvety smooth and delicious. It’s just what you crave on a cool fall evening!

Overhead view of a bowl of pumpkin soup in a white bowl, with a swirl of cream.

Have you noticed that the farm markets and grocery stores are overflowing with pumpkins and squash lately? So colorful and decorative on front porches, pumpkins and squash make great eating, too. 

Not sure how to cook squash? Don’t miss out on this wonderful fall vegetable. Check out my collection of ultimate squash cooking methods and recipes

This fresh pumpkin soup is velvety smooth but doesn’t have all the calories of a traditional creamy bisque. In fact, each serving is just over 100 calories! It’s hard to believe because this pumpkin soup is so satisfyingly creamy, and filling, too. 

Overhead view of pumpkin soup in a crockpot.

What’s the secret? Potatoes! I guarantee you cannot tell there are potatoes in this soup. It’s really kind of amazing. The hidden potatoes give the soup its smooth, rich texture, along with just a half cup of heavy cream. 

Easy to make, smooth and rich, low in calories, and delicious! Oh, and did I mention? Nutritious, too! Pumpkins are rich in Vitamin A and C, potassium, and lots of other stuff that’s really good for you. 

About this crockpot pumpkin soup:

This soup recipe has only five ingredients, not counting salt and pepper. All you need are:

  • fresh pumpkin (pie pumpkins work well)
  • russet potatoes
  • onion
  • vegetable broth
  • cream

Overhead view of ingredients for pumpkin soup.

Everything is simmered in your crockpot so you can start it in the morning and eat the soup for dinner. To make it even easier, cut up the pumpkin, potatoes, and onions the night before, throw them in the fridge, and just put them in the slow cooker before you go to work.

Pumpkin being cut up on a cutting board.

You don’t have to chop everything in tiny pieces, either. Aim for approximately two inch chunks.

Cut up ingredients in a slow cooker: pumpkin, onions, potatoes.

When the soup has finished cooking, use a hand held blender to purée the soup right in the crockpot.

A handheld blender placed in a crockpot to puree pumpkin soup.

I sometimes partially cover the slow cooker with a clean towel to avoid hot spatters on my arms (or the rest of the kitchen). Process the soup until it’s nice and smooth and then stir in the cream. 

Cream being swirled into a crockpot full of pumpkin soup.

Serve as is, or see the hints below for adding just the flavor you’re looking for. Be creative with garnishes, too. A swirl of cream or yogurt, toasted pepitas, spiced pecans, homemade croutons, or a sprinkling of spice would all be perfect.

Very close up view of a bowl of light orange colored soup with cream swirled in.

How to make this easy pumpkin soup your own:

This pumpkin soup recipe is pretty basic. Try one of these suggestions to add your own special pizzazz.

  • Before serving, stir in 1 tablespoon chili powder, or to taste, for a zesty pumpkin soup. Add a dash of cayenne or red pepper flakes, for added spiciness.
  • Stir in 1 tablespoon curry powder and ¼ cup packed brown sugar (this is my favorite!). 
  • Stir in pumpkin pie spice and a couple tablespoons of maple syrup or honey for a sweeter tasting soup.
  • Go citrus: Stir in orange or lemon zest and 1/4 cup juice instead of the cream. Add 1 teaspoon of ginger, if desired.
  • Add a couple of peeled and chopped apples to the crockpot, and cook with the rest of the ingredients. Stir in a teaspoon of cinnamon with the cream.
  • Diary-free or vegan: Use coconut milk or apple cider instead of heavy cream. 

Overhead view of pumpkin soup.

What to serve with pumpkin soup:

Try this soup with some warm bread and dipping oil and a tossed salad with homemade healthy ranch dressing or a fall grain salad.

A piece of bread being dipped into a bowl of pumpkin soup.

Storage and Reheating Tips

Pumpkin soup is really good leftover! Store in the fridge for up to three days and reheat gently in the microwave or on the stove. 

More Slow Cooker Soups

Your slow cooker can be a real time saver at dinnertime. Most of the prep work is done earlier so by the time dinner rolls around, the soup’s nearly ready. Try:

 

Overhead view of pumpkin soup in a bowl.

Crockpot Pumpkin Soup (5 Ingredients!)

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

Creamy crockpot pumpkin soup is velvety smooth and delicious. It's just what you crave on a cool fall evening!

Ingredients

  • 1 small pumpkin, around 2 pounds, scrubbed clean (see note)
  • 1 small onion, roughly chopped
  • 2 medium Russet potatoes, peeled and cut into 2-inch chunks
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper

Optional Flavor Add-ins:

  • 1 tablespoon chili powder, or to taste, for a zesty pumpkin soup. Add a dash of cayenne or red pepper flakes, for added spiciness
  • 1 tablespoon curry powder and ¼ cup packed brown sugar
  • 1 teaspoon pumpkin pie spice and a couple tablespoons of maple syrup or honey
  • 1 teaspoon orange or lemon zest and 1/4 cup juice instead of the cream + 1 teaspoon of ginger, if desired
  • 1 -2 peeled and chopped apples - cook with the rest of the ingredients, stir in a teaspoon of cinnamon with the cream

Instructions

  1. Cut the pumpkin in half and remove seeds with edge of a spoon. Cut into 2-inch chunks, roughly the same size.
  2. Add pumpkin, onion, and potatoes to the slow cooker, along with vegetable broth, salt and pepper. Cook on low for 7-8 hours, or on high for 4 hours.
  3. After the soup is cooked, carefully use an immersion blender to blend the soup until smooth. To avoid splatters, partially cover the crockpot with a clean towel while you process the soup.
  4. Slowly stir in the heavy cream. Adjust seasonings, and serve.

Notes

  • Pumpkin peel: You can leave the peel on the pumpkin for this soup! It will soften and puree with the rest of the soup ingredients. It's so easy!
  • Diary-free or vegan: Use coconut milk or apple cider instead of heavy cream. 
  • Make ahead tip: cut up pumpkin, potatoes, and onion the night before. Put the pumpkin and onions in a zip top bag. Cover the potatoes with water so they don't get discolored.

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Nutrition Information:
Yield: 8 Serving Size: 1 of 8
Amount Per Serving: Calories: 109Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 608mgCarbohydrates: 13gFiber: 1gSugar: 3gProtein: 2g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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