Slow Cooker Pumpkin Soup

Slow Cooker Pumpkin Soup is super easy to make, resulting in a creamy, hearty, and very delicious soup! It is perfectly spiced that goes well with the fruit's earthy flavor!

Course Main Course, Soup

Cuisine American

Keyword Slow Cooker Pumpkin Soup

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 161kcal

Author Catalina Castravet

Ingredients

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

US Customary - Metric

Instructions

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