Slow Cooker Pumpkin Soup
Celebrate fall with this amazing slow cooker pumpkin soup. Incredibly easy to make, colorful and delicious – it’s pumpkin season in a bowl!
- 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
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.
- 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.
Calories: 165kcal | Carbohydrates: 42g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 1042mg | Potassium: 1172mg | Fiber: 7g | Sugar: 10g | Vitamin A: 35885IU | Vitamin C: 66mg | Calcium: 163mg | Iron: 3mg