Do you still have canned pumpkin puree left after Thanksgiving? With colder days here, it’s the perfect time to turn those cans into a rich, creamy pumpkin soup made right in the slow cooker.
Pumpkin Soup in the Slow Cooker
This slow cooker pumpkin soup is simple to prepare and has become a favorite for busy winter days. If you prefer a vegan version, substitute vegetable broth for the chicken broth and omit the half-and-half garnish. The recipe is also naturally gluten free.
This cozy soup is ideal for making ahead: toss the ingredients in the slow cooker and let it simmer while you run errands or pick up the kids.
For convenience, a printable ingredient list and full directions follow below.
- 1 cup chopped onion
- 2 stalks celery, chopped
- 2 carrots, chopped
- 4 cups chicken broth (or vegetable broth for vegan)
- 2 cans pumpkin puree (about 4 cups)
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon turmeric
- 1/4 teaspoon freshly ground black pepper
- Half-and-half, for garnish (optional)
- Fresh parsley, for garnish (optional)
How to Make It
1. Combine all ingredients in the slow cooker and cook on high for 4 hours.
2. When the vegetables are tender, transfer the contents to a blender or food processor and puree until smooth. If you prefer, blend the soup directly in the crockpot using an immersion blender.
3. Ladle the hot soup into bowls. For a pretty finish and a touch of richness, add a teaspoon of half-and-half to each bowl and gently swirl with a knife. Garnish with a sprig of fresh parsley, if desired.
More Pumpkin Recipes
- Roasted Pumpkin Seeds
- Mini Pumpkin Whoopie Pies
- Pumpkin Cake Mix Cookies
- Pumpkin Bread with Maple Glaze
- Pumpkin Chicken Pot Pie
Pumpkin Soup for the Slow Cooker
IMPORTANT – Frequently asked questions and helpful notes may appear elsewhere in the post; check above if needed.
Amanda Davis
Ingredients
- 1 cup chopped onion
- 2 stalks celery chopped
- 2 carrots chopped
- 4 cups chicken broth (or vegetable broth)
- 2 cans pumpkin puree about 4 cups
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon turmeric
- ¼ teaspoon freshly ground black pepper
- Half-and-half for garnish, optional
- Fresh parsley for garnish, optional
Instructions
- Combine all ingredients in the slow cooker and cook on high for 4 hours.
- Transfer the contents to a blender or food processor and puree until smooth, or use an immersion blender in the crockpot.
- Ladle into bowls and garnish with a teaspoon of half-and-half swirled into the soup and a sprig of fresh parsley, if desired.
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Note: oven and appliance performance varies. For best results with other equipment like toaster ovens, pressure cookers, air fryers, or slow cookers, adjust times as needed and follow the manufacturer’s guidance.