Crockpot Pumpkin Soup
This creamy crockpot pumpkin soup is velvety smooth with plenty of hidden veggies. Customize this recipe with your favorite spices and add-ins! It's just what you crave on a cool fall evening.
Servings: 8
Ingredients
- 1 small pumpkin, around 2 pounds (see note)
- 2 medium russet potatoes (see note)
- 1 small onion, roughly chopped
- 4 cups vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup heavy cream
Optional Flavor Add-ins (choose one)
- 1 tablespoon chili powder, or to taste. 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 2 tablespoons maple syrup or honey
- 1 teaspoon orange or lemon zest and ¼ cup juice instead of the cream + 1 teaspoon ground ginger, if desired
- 1 to 2 peeled and chopped apples - cook with the rest of the ingredients, stir in 1 teaspoon ground cinnamon with the cream
Instructions
- Scrub the pumpkin thoroughly. You can leave the peel on the pumpkin. It will soften and can be puréed with the rest of the soup ingredients. Cut the pumpkin in half and remove seeds with edge of a spoon. Cut into 2-inch chunks, roughly the same size.1 small pumpkin, around 2 pounds
- Peel the potatoes and cut them into 2-inch chunks.2 medium russet potatoes
- Add pumpkin, onion, and potatoes to the slow cooker, along with vegetable broth, salt and pepper. Cook on low for 7 to 8 hours, or on high for 4 hours.1 small onion, roughly chopped, 4 cups vegetable broth, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- 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.
- Slowly stir in the heavy cream. Add desired seasonings, or simply more salt and pepper, if needed. Serve immediately or keep on very low heat until ready to serve.½ cup heavy cream
Video
Notes
- Pumpkins: Choose a pie pumpkin or a cooking pumpkin (also called sweet pumpkin or sugar pumpkin) not larger than 2 pounds. Large pumpkins can be fibrous and less flavorful. If you prefer, squash (such as butternut or buttercup) can be used instead.
- Potatoes: Starchy potatoes, such as russet potatoes, work best for this soup. The starches help thicken the soup and make it creamy. Use the same type of potato you would use to make mashed potatoes or baked potatoes.
- 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.
Nutrition
Calories: 132kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 769mg | Potassium: 636mg | Fiber: 1g | Sugar: 5g | Vitamin A: 10124IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 1mg
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