Slow Cooker Creamy Pumpkin Soup Recipes

SLOW-COOKER CURRIED PUMPKIN SOUP

Steps:

• In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-1/2 to 6-1/2 hours or until vegetables are tender. , In a blender, process soup in batches until smooth. Return all to slow cooker. Stir in milk and cream. Cook on high for 30 minutes or until heated through. If desired, garnish with additional heavy cream, pepitas and crushed red pepper flakes.

SLOW COOKER PUMPKIN SOUP

Steps:

• 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.
• 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.

VEGAN PUMPKIN SOUP (SLOW COOKER)

Steps:

• Turn your Crockpot™ on and to warm while you prep the ingredients.
• Add in the oil or vegan butter.
• Add in the onion, garlic, pumpkin, allspice, sea salt, ground black pepper, thyme, cayenne pepper, vegetable broth and the coconut milk. Stir to combine.
• Set the Crockpot™ to high for 4 hours or on low for 8 hours and let the veggies cook down together. At the end, stir in the lime juice and let it cook for about 5 more minutes.
• Turn your slow cooker off and using your immersion blender, blend all the ingredients together until fully smooth. If you don't have a blender you can carefully transfer the soup to a blender to blend completely.
• Taste and add salt and pepper to taste if necessary. The salt will depend on how salty your vegetable broth is.
• Serve into bowls and top with garnish - I love extra coconut milk, parsley or even a touch more cayenne on top (optional). Enjoy!!

CREAMY PUMPKIN SOUP

Steps:

• Heat a large stock pot to a medium-lo heat. Add butter. Once butter melts, add onion, carrot, garlic, and 1/2 teaspoon salt. Sweat veggies until slightly softened and fragrant, about 4-5 minutes.
• Add in pumpkin, chicken stock, remaining salt, cinnamon, black pepper, and brown sugar. Bring to a boil and reduce to a simmer. Simmer for 15 minutes.
• Transfer soup to a blender and blend until smooth. Be careful, the soup is HOT! You can also use a hand blender if you don't want to dirty up a blender.
• Transfer the soup back to the pot and add half and half. Stir to combine. Simmer another minute or two. Season with salt and pepper. Serve hot.

SLOW COOKER PUMPKIN SOUP

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.
• After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.

SLOW COOKER CREAMY PUMPKIN SOUP

Steps:

• Heat coconut oil in a skillet. Add the onion and carrot. Cook for 5-10 minutes, or until softened. Add the garlic and cook for 30-60 seconds, then add the spices. Cook for another 30 seconds, stirring constantly to prevent burning.
• Transfer to a slow cooker. Add the stock, pumpkin puree, and coconut milk. Cook on LOW for 8-10 hours, or HIGH for 3-4 hours. (Can also be cooked on the stovetop at a low simmer for 30-45 minutes.)
• Before serving puree soup using an immersion (stick) blender or in batches in a traditional blender, if desired. Taste and add maple syrup, if desired. Season well with salt and pepper, to taste.
• Garnish with pumpkin and/or cumin seeds, if desired.

CREAMY SLOW COOKER PUMPKIN SAUSAGE SOUP

Steps:

• Heat a large skillet over medium-high heat. Add the sausage. Cook, stirring frequently to break up the meat. Add the onions and continue to cook until the sausage is cooked through and the onions are soft. Drain off excess grease then add the sausage mixture to the crock pot. Add the remaining ingredients to the crock pot and stir gently to combine. Cover the crock pot and cook on low heat for 2 hours or until heated through. Serve hot.

SLOW COOKER PUMPKIN SOUP

Steps:

• Heat oil and butter in a large nonstick pan over medium-high heat.
• Add onions, carrots, garlic and saute for a few minutes until garlic is fragrant.
• Transfer this mixture to the crockpot (6 quart or larger).
• Add pumpkin, broth, ginger powder, nutmeg powder, cinnamon powder, paprika, red chili flakes, salt, pepper and mix until combined.
• Cover and cook on Low heat for 7-8 hours or High heat for 4-5 hours or until pumpkin is soft.
• Use a hand-held immersion blender to puree the soup until smooth.
• Taste and adjust the seasonings, per your preference.
• Stir in heavy cream.
• Sprinkle pumpkin seeds and a little bit of paprika. Enjoy!