You'll love this delicious slow cooker pumpkin soup with it savory and sweet flavor pairing of Asian-inspired aromatic spices with creamy coconut milk - and of course, a Fall favorite - pumpkin puree. It's a warm and comforting, totally cozy soup - that is super simple to make! Let's make it!
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The Best Pumpkin Soup Slow Cooker Recipe!
Super simple. Toss all the ingredients (except coconut milk) into the crockpot, walk away, and your crockpot will do all the work. Sit back and smell that wonderful aroma of Fall filling your home.
Flavor. A classic soup with a very subtle fusion of Asian-inspired spices using ginger, curry, coconut, and turmeric. It's the perfect thing to dress up a basic pumpkin soup!
Healthy. Pumpkin is loaded with nutrition. By using coconut oil and vegetable broth, this soup easily becomes plant-based, dairy free, and gluten free. By adding the right amount of healthy oils, you can turn this into a keto pumpkin soup as well!
Canned Pumpkin Soup Crock Pot Ingredients
Here are the ingredients you will need to make slow cooker pumpkin soup:
- Onion: I used a yellow onion, but white may be used.
- Butter: I have used both butter and coconut oil. Use coconut if you want this recipe dairy free.
- Vegetable Broth: either vegetable or chicken broth may be used.
- Canned Pumpkin Puree: use only pumpkin puree, not pumpkin pie filling (which includes spices you don't want).
- Bay Leaf
- Fresh Thyme: dried may also be used.
- Ground Ginger: freshly grated ginger, or ginger paste may be used. If using fresh, start with a small amount and add more to taste.
- Curry Powder
- Kosher Salt
- Ground Black Pepper
- Turmeric Powder: freshly grated turmeric may also be used.
- Canned Coconut Milk: use the canned variety. The recipe calls for only ½ a cup but you can really use as much as you prefer. If you don't like coconut milk use oat milk, half and half, or heavy cream to taste.
For exact ingredient quantities, please see the recipe card below!
Substitutions and Variations
- Make it spicy by using hot curry powder or by adding additional ginger. You could also use hot sauce, red pepper flakes, or cayenne pepper.
- Chicken stock may be used in place of vegetable stock.
- Fresh pumpkin may be used. In fact, you can add cut up pumpkin (about 1 ½ cups). Let it cook in the soup until very soft, then blend in a blender or use an immersion blender directly in the crock pot until its smooth.
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How To Make Crockpot Pumpkin Soup
Here's how to make this easy slow cooked pumpkin soup recipe:
- Add all ingredients except coconut milk to a 4 to 6-quart crockpot. Stir to combine.
2. Cover and cook on low for 4 to 6 hours.
3. Remove bay leaf and stir in coconut milk. Continue to cook on low to warm if needed. Adjust seasonings to taste.
How to Serve It
Serve garnished with fresh thyme leaves or chives, and a dollop of sour cream or Greek yogurt.
For crunch add croutons or use salted and roasted pepitas.
Kori's Tips
- If the soup is too thick for your liking, add more vegetable broth or use coconut milk, heavy cream, oat milk, or half and half to dilute.
- Adjust any seasoning to taste.
- This soup can easily be doubled or tripled.
FAQ's
Let the soup cool then transfer any leftovers to an airtight container. Refrigerate up to 4 days. Can be frozen up to 4 months.
Reheat slowly in a crockpot or on the stove or in a microwave on low heat until desired temperature is reached, stirring frequently.
📖 The recipe.
Slow Cooked Pumpkin Soup
Equipment
- 4 to 6-quart crockpot
Ingredients
- 1 cup onion (finely chopped)
- 4 tablespoons butter or coconut oil
- 4 cups vegetable broth (chicken broth may be used)
- 1 (15-ounce) can pumpkin puree
- 1 bay leaf
- ½ teaspoon fresh thyme
- ½ teaspoon ground ginger (or 1 teaspoon ginger paste)
- ½ teaspoon curry powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground turmeric
- 1 cup canned coconut milk (cream or oat milk can be used)
Instructions
- Add all ingredients except coconut milk to a 4 to 6-quart crockpot. Stir to combine.
- Cover and cook on low for 4 to 6 hours.
- Remove bay leaf and stir in coconut milk. Continue to cook on low to heat if needed. Adjust seasonings to taste.
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use fresh herbs instead of dried; use vegetable broth or chicken broth. Use coconut oil (dairy-free). Use oat milk or heavy cream instead of coconut milk.
- TOP TIPS: Only use unsweetened 100% pumpkin puree. It can be canned or fresh.
- SERVING SUGGESTIONS: Drizzle with sour cream of Greek yogurt, garnish with fresh chives and salted pepitas (small roasted pumpkin seeds)
Nutrition
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