Description
Indulge in the heartwarming embrace of this creamy Slow Cooker Pumpkin Soup. A perfect blend of fresh pumpkin, starchy potatoes, and aromatic fall spices like cinnamon, nutmeg, and ginger, this soup is a nourishing, plant-forward meal. Its velvety texture and gentle warmth make it an ideal choice for cozy autumn evenings, offering a simple, stress-free cooking experience that yields restaurant-quality results right from your own kitchen.
Ingredients
2 pounds fresh pumpkin, peeled and cubed
2 medium yellow onions, cubed
3 medium russet potatoes, peeled and cubed
4 cups low sodium vegetable broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/3 cup heavy cream or coconut milk
Toasted pepitas and fresh parsley for garnish
Instructions
Place the cubed pumpkin, onions, and potatoes into the slow cooker bowl.
Add the vegetable broth, salt, pepper, cinnamon, nutmeg, ginger, and cayenne pepper to the slow cooker.
Stir the mixture gently to combine all ingredients and spices.
Cover and cook on high for 4 hours or on low for 6 to 8 hours, until all vegetables are fork-tender.
Once cooked, use an immersion blender to puree the soup until smooth and creamy.
Stir in the heavy cream or coconut milk until fully incorporated.
Taste and adjust salt and pepper if needed.
Serve warm, garnished with toasted pepitas and fresh chopped parsley.
Notes
For a vegan version, ensure you use coconut milk instead of heavy cream. To achieve a deeper flavor, you can roast the pumpkin cubes in the oven for 15 minutes before adding them to the slow cooker. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 165
- Sugar: 6g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg