Crockpot Pumpkin Soup (5 Ingredients!)

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

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Servings servings

Calories 109kcal

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

Cut the pumpkin in half and remove seeds with edge of a spoon. Cut into 2-inch chunks, roughly the same size.
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.
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. Adjust seasonings, and serve.

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.