Crockpot Pumpkin Soup Recipe

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

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 132kcal

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

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 to 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.

No need to peel the pumpkin: 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.
Nutrition information does not include optional add-ins.