Celebrate fall with this amazing slow cooker pumpkin soup. Incredibly easy to make, colorful and delicious - it's pumpkin season in a bowl!
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This soup combines my love for fall, pumpkin, soup and simplicity in the best way possible. With only 5 minutes of prep time required, it's an easy dish to make, yet flavorful.
The beautiful pumpkin colors practically scream of September, and the comforting, creamy soup is definitely preparing me for the colder weather. As the crock pot pumpkin soup also stores well, it's a great recipe for using up any leftover pumpkin or butternut squash towards the end of the season.
If you love this soup, you should also check out my pumpkin and sweet potato soup, minty pea soup and slow cooker leek and potato soup recipes.
Ingredients
For this amazing recipe you will need butternut squash or a sugar pumpkin, carrots, onion, garlic cloves, curry powder, vegetable stock, bay leaves, salt and pepper.
I typically use butternut squash in most pumpkin recipes, as they are the most commonly available type of winter squash. Sugar pumpkins are typically only sold before Halloween, but they can also be used to make this fantastic soup.
💡 TIP! This soup gets a lot of flavor from curry powder. Use your favorite curry, such as tikka masala powder or korma. Keep in mind that if you use spicy curry powder, the soup will also be spicy!
Instructions
First, peel and dice the butternut squash and carrots. Dice the onion, and chop the garlic cloves. Add these vegetables, along with the remaining ingredients, to a slow cooker.
Slow cook the soup on high for 4-6 hours, or on low for 6-8 hours. Avoid removing the lid from the crock pot as it cooks.
Use an immersion blender to blend the soup, or alternatively blend the soup with a regular blender in batches, until the soup is completely smooth.
Optionally, you can add a splash of cream or oat milk to make the soup slightly more creamy before serving the crock pot pumpkin soup.
Top tips
- Make sure that the butternut squash has cooked through completely before you start blending the soup. The squash must be soft enough to puree.
- If you like your soup really thick, you can omit some liquid before you start blending the soup. Then, add more liquid back as and if required to achieve your preferred texture.
Serving suggestions
Slow cooker pumpkin soup is best served as a main course for lunch or dinner, but you can also serve it in smaller portions as an appetizer at a fall themed dinner party. Although not required, you can also serve it with a variety of side dishes.
I love to serve soup with toasted bread, bread rolls or a sliced baguette. You can also serve it with some cream, roasted walnuts or croutons on top.
Variations
Here are some of my favorite variations of the dish:
Creamy: Add a little cream or coconut milk if you want a creamier soup.
Different seasoning: Feel free to change up the seasoning if you want. Instead of curry powder, you can use a combination of dried herbs to create a completely different flavor profile.
Various squash: Although this recipe calls for sugar pumpkins or butternut squash to be used, you can follow these instructions with a variety of winter squash. Feel free to change it up, or use any varieties that you happen to have on hand.
With hidden veg: Add extra carrots, apples, potatoes or other vegetables to the soup if you want to add a variety of veggies, or simply use up the ingredients you can find at the back of the fridge. No one will know after the soup has been blended!
Leftovers
Leftover slow cooker pumpkin soup can be refrigerated for up to 4 days, or frozen for up to 6 months. Defrost and reheat the soup before serving it warm.
This recipe is a fantastic way to use up and leftover pumpkin, as you can easily make a big batch and freeze it down in portion sizes for comforting pumpkin soup meals through the winter.
Frequently asked questions
Absolutely. Adding cream is completely optional, and pumpkin soup without cream tastes great.
Yes. If using pumpkin puree, I recommend making sure that the puree does not contain any sugar or sweetener, as this would make the soup too sweet.
Yes. Pumpkin and butternut squash are very similar and you can replace one with the other in most recipes.
You might also like these recipes
- Slow Cooker Ham and Potato Soup
- Crockpot Broccoli Cheese Soup
- Slow Cooker French Onion Soup
- Instant Pot Cauliflower Soup
- Slow Cooker Leek and Potato Soup
- Spicy Tomato Soup
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Recipe
Slow Cooker Pumpkin Soup
Equipment
Ingredients
- 4 lbs butternut squash (2 kg)
- 2 medium carrots
- 1 onion
- 2 garlic cloves
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups vegetable stock
- 2 bay leaves
Instructions
- First, peel and dice the butternut squash and carrots. Dice the onion, and chop the garlic cloves. Add these vegetables, along with the remaining ingredients, to a slow cooker.
- Slow cook the soup on high for 4-6 hours, or on low for 6-8 hours. Avoid removing the lid from the crock pot as it cooks.
- Use an immersion blender to blend the soup, or alternatively blend the soup with a regular blender in batches, until the soup is completely smooth.
- Optionally, you can add a splash of cream or oat milk to make the soup slightly more creamy before serving the crock pot pumpkin soup.
Video
Notes
- Make sure that the butternut squash has cooked through completely before you start blending the soup. The squash must be soft enough to puree.
- If you like your soup really thick, you can omit some liquid before you start blending the soup. Then, add more liquid back as and if required to achieve your preferred texture.
- Leftover slow cooker pumpkin soup can be refrigerated for up to 4 days, or frozen for up to 6 months. Defrost and reheat the soup before serving it warm.
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