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Slow Cooker Pumpkin Soup
Slow Cooker Pumpkin Soup is a no-fuss dish, creamy, hearty, and very easy to make!
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 5 servings
Calories 161 kcal
Author Catalina Castravet
Soup:
-
2
tablespoons
olive oil
-
1
sweet onion
diced
-
3
cloves
garlic
minced
-
1
tablespoon
fresh ginger
grated
-
2
tablespoons
red curry paste
-
4
cups
low-sodium vegetable broth
plus more if needed
-
6
cups
diced pumpkin
-
1/2
teaspoon
sea salt
plus more to taste
-
1/4
teaspoon
ground nutmeg
-
1/3
teaspoon
ground cinnamon
-
1/4
teaspoon
cayenne pepper
optional
-
Freshly ground black pepper
-
1
cup
heavy cream
Toppings:
-
Chopped fresh cilantro
-
Pumpkin seeds
-
Drizzle of cream
Roast the Pumpkin - optional:
-
For more flavor, mix the cubed pumpkin with 2 tablespoons of olive oil, arrange on a baking sheet, and roast for 30 minutes at 400 degrees F.
Make the Soup:
-
Add all the ingredients from the SOUP section, except the heavy cream, to the slow cooker.
-
Cook on low for 7-8 hours or on high for 4-5 hours.
-
During the last 30 minutes of cooking, add the cream, and use a potato masher to puree the pumpkin.
-
Taste and adjust for salt, pepper, and other seasonings. If the soup is too thick add more warm cream or warm broth.
-
Use a blender or an immersion blender to cream the soup as much as you like.
-
Serve garnished with cream, cilantro, and pepita seeds.
Nutrition Facts
Slow Cooker Pumpkin Soup
Amount Per Serving
Calories 161
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 1013mg44%
Potassium 616mg18%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 12g13%
Protein 4g8%
Vitamin A 13316IU266%
Vitamin C 16mg19%
Calcium 106mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.