Slow Cooker Pumpkin Soup

Slow Cooker Pumpkin Soup is the perfect soup to make for a cold night in. It is healthy, delicious, and a comforting flavored soup that all pumpkin lovers need to make.

It is vegan, gluten-free and an allergy-friendly soup. This highly recommended Pumpkin soup gives you many healthy benefits as well being rich in flavor and creamy. You may like these recipes Crock Pot Pumpkin Chili Recipe and Crock Pot Sweet Potato Soup Recipe.

Why We Love This Recipe

This Slow Cooker Pumpkin Soup combines that favorite flavors of fall all in the form of a soup. All the ingredients are simple and get tossed in the slow cooker for an amazing soup.

This hearty soup is then mixed with coconut milk, which tops off the creamy texture and making it dairy free.

Ingredients

• Pumpkin Puree – Make Homemade Pumpkin Puree
• Sweet Onion – See Best Onion Substitute if you are out
• Minced Garlic – Learn How to Mince Garlic Cloves
• Ground Ginger – See The Best Ginger Substitutes

Scroll to the bottom for the full recipe in the recipe card.

Variations Ideas

• Coconut Milk – You can use additional broth if you do not like coconut milk in this recipe. 
• Seasoning – This recipe calls for simple seasoning but feel free to add in other options. Here are some suggestions, thyme, rosemary, smoked paprika, ground nutmeg, or fresh herbs. For a hint of spice add in cayenne pepper or red pepper flakes.
• Add in Meats – Feel free to add in some shredded chicken, ground beef or pork to this soup.
• Chicken Stock – Instead of vegetable broth you can easily use chicken stock or chicken broth.
• Heavy Cream – You can add in heavy cream instead of coconut milk. Just make sure you still add towards the end of cooking time.
• Butternut Pumpkin – If you are using fresh pumpkin, butternut pumpkin is a good option to use.

How to Make Pumpkin Soup in the Slow Cooker

• Step 1 – Add Ingredients – Add all the ingredients including onion and garlic to the crock pot. Wait to add the coconut milk to the slow cooker. 

• Step 2 – Slow Cook Ingredients – Cover and cook on low for 6-8 hours or on high for 3-4 hours.  
• Step 3 – Blend Ingredients together – Then remove the bay leaves and use an immersion blender to carefully purée the soup until it’s smooth.  
• Step 4 – Stir in Coconut Milk – Then stir in the coconut milk. 
• Step 5 – Continue Cooking – Cover and cook on low for 10-15 minutes until the coconut milk is combined and heated through. 
• Step 6 – Serve and Enjoy – Serve warm and enjoy.  Before serving we like to season with salt and pepper.

Recipe Tips

• Use Blender – You can carefully spoon the contents of your crockpot into your blender to purée if you do not have an immersion blender or a stick blender.
• Instant Pot – You can also make this in the Instant Pot.
• Stovetop – Make this soup in a Dutch oven on the stove top. It would take about 30 minutes to bring to a boil. This makes for a quick weeknight meal.
• Coconut Milk – When adding in the coconut milk, we recommend adding it towards the end of cooking time. This prevents it from curdling in the soup.
• Liquid – You want to add just enough liquid to cover the vegetables.
• Adding Seasoning – When adding in the seasoning, we like to add in when placing the Pumpkin in. This allows for the ingredients to really cook all together.

Topping Ideas

When we serve this pumpkin soup we like to add our favorite toppings.

• Cream – Swirl in some heavy cream or extra coconut milk.
• Sour Cream – Add a dollop of sour cream for a tangy flavor.
• Olive Olive – Just a drizzle of olive oil helps bring out the flavors of the ingredients.
• Nuts – Toasted nuts are always a great option. We suggest slice almonds, peanuts, pecans or walnuts.
• Seeds – Top the pumpkins soup with some toasted seeds. Our favorites are sunflower seeds, sesame seeds, and even pumpkin seeds. You can even toast your leftover pumpkin seeds with some olive oil. Roast for about 10 minutes in a preheated oven of 350 degrees.
• Croutons – We love the extra crunch that croutons give the soup.
• Sweet Flavors – Before serving drizzle maple syrup, honey, or some brown sugar.
• Top With Cheese – Cheese is always a good option. We suggest parmesan, goat cheese, or feta cheese.

Serving Suggestions

This soup is perfect just as it is made. But we love to have an light side to serve with it.

• Bread – We always serve this soup with some sourdough bread, cheese bread or Italian French Bread. These options are perfect dipping to get the last drop of soup.
• Roasted Vegetables – Make some some roasted broccoli or asparagus to load up on your vegetables.
• Salads – Soup and salad is the perfect lunch or dinner idea. A simple green salad, kale salad or caesar salad pairs perfectly with this soup.

Can I use Fresh Pumpkin Instead?

Yes, you can use fresh pumpkin in this recipe. It will require a few extra steps, but it will be worth it. Prepare the fresh pumpkin by dicing it into cubes. Then cover the diced pumpkin with 2 tablespoons of olive oil.

Prepare the oven by preheating it to 400 degrees. Place foil or parchment paper on a baking sheet. Add prepared cubed fresh pumpkin to baking sheet and roast for 30 minutes.

Once the pumpkin has roasted, place in the slow cooker with the ingredients and prepare as the recipe indicates.