Crockpot Pumpkin Soup
This Crockpot Pumpkin Soup brings together creamy coconut cream, warm spices, and pure pumpkin for the ultimate cozy bowl of fall comfort.
You’ll love how the slow cooker transforms simple pantry ingredients like canned pumpkin, vegetable broth, and roasted red peppers into a silky smooth soup that tastes like you spent hours in the kitchen.
Nothing beats coming home to the aroma of this soup simmering away, especially when you realize cleanup involves just one pot and an immersion blender.
Crockpot Pumpkin Soup Recipe Highlights
- Uses canned pumpkin and pantry staples you already have
- Creamy and rich without any heavy cream
- Your slow cooker does all the work while you’re at work
- Freezes perfectly for those crazy weeknights
- Actually filling enough to be dinner with just some bread
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PUMPKIN – Use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices. Two standard cans give you the perfect base without being too thick or too thin.
COCONUT CREAM – Look for canned coconut cream, not coconut milk, for the richest texture. The thick consistency creates that restaurant quality creaminess without any dairy. Save a bit for drizzling on top before serving.
VEGETABLES – Yellow onion, carrots, and roasted red peppers build layers of sweetness and depth. The jarred roasted peppers save you time while adding a subtle smokiness that complements the pumpkin beautifully.
BROTH – Vegetable broth keeps this Crockpot Pumpkin Soup vegan friendly. Choose low-sodium if you want more control over the salt level, though the recipe already accounts for regular broth.
SPICES AND SEASONINGS – Italian seasoning brings herbs without overwhelming the pumpkin, while nutmeg adds that classic fall warmth. Fresh garlic, tomato paste, and bay leaves round out the savory notes. The crushed red pepper adds just a hint of heat to balance the natural sweetness.
How To Make a Crockpot Pumpkin Soup
Please check the printable recipe card below for more detailed instructions.
- Reserve coconut cream. Add remaining ingredients to slow cooker and stir.
- Cover and cook on low. Remove bay leaves.
- Blend soup until smooth.
- Serve with reserved coconut cream and pumpkin seeds.
Leftovers and Storage
STORE – Your Crockpot Pumpkin Soup keeps for 5 days in the fridge, and honestly it tastes better on day two when all those spices have had time to get cozy. Just pour it into whatever containers you have with tight lids.
FREEZE – This soup loves the freezer. Pour it into freezer bags or containers (leave some room at the top because it expands) and you’ve got dinner ready for the next 3 months. Pro move: freeze in single servings so you can grab lunch without defrosting the whole batch.
REHEAT – Microwave works great for single bowls. For bigger amounts, use a pot on the stove and stir in a little water or broth if it got too thick. The coconut cream might look weird when it first heats up but just stir and it smooths right out.
MAKE AHEAD – You can absolutely make this 2 or 3 days before you need it. The flavors get deeper and richer, which is exactly what you want when company’s coming.
More Easy Soup Recipes
Serving Suggestions
GRILLED CHEESE PARTNER – Nothing beats dunking a crispy grilled cheese into this soup. Use whatever cheese you have and call it dinner.
TOPPINGS THAT MATTER – A swirl of the reserved coconut cream makes it look restaurant worthy. Roasted pumpkin seeds add crunch. Fresh herbs if you have them, dried herbs if you don’t.
BULK IT UP – Stir in a can of white beans right before serving and suddenly this soup is hearty enough that nobody’s asking what else is for dinner.
HEAT SEEKERS – Keep hot sauce on the table. That little bit of crushed red pepper in the recipe is just a whisper of heat, and some people want to feel the burn.
Recipe Success Tips
ROASTED RED PEPPER SECRET – Buy the jar, not fresh. You want the ones packed in water, not oil. They’re already soft, smoky, and ready to blend into your soup without any extra work.
BLENDING WITHOUT THE MESS – Turn off your slow cooker and let it sit for 10 minutes before blending. Hot soup volcanos are real and they hurt. If using a regular blender, never fill it more than halfway and hold that lid down tight.
COCONUT CREAM REALITY – Can’t find coconut cream at your regular store? Grab a can of coconut milk, stick it in the fridge overnight, and scoop the thick stuff off the top. Same thing, different can.
Expert Tip – Buy two cans of pumpkin while you’re at it. This Crockpot Pumpkin Soup is so good you’ll be making it again next week, and pumpkin tends to disappear from shelves come November.
Commonly Asked Questions
Can I Use Fresh Pumpkin Instead Of Canned?
You could roast and puree your own pumpkin, but here’s the truth: canned pumpkin is more consistent, already perfectly smooth, and saves you an hour of work. Even professional chefs use canned for soups because it just works better.
What If I Hate Coconut?
You won’t taste coconut in this soup, promise. But if you’re really worried, use heavy cream instead. The soup won’t be as thick, but it’ll still be creamy and delicious.
My Soup Is Too Thick/Thin, Now What?
Too thick? Add broth a splash at a time until you’re happy.
Too thin? Take the lid off and let it simmer for 20 minutes, or stir in a tablespoon of tomato paste for instant body.
Can I Skip The Bay Leaves?
Bay leaves add this deep background flavor you can’t quite name but would miss if it wasn’t there. That said, if you don’t have them, make the soup anyway. It’ll still be good.
Why Does My Crockpot Pumpkin Soup Taste Flat?
Nine times out of ten, it needs more salt. Start with another teaspoon and taste. The vegetables and coconut cream can really soak up the seasoning, especially after sitting overnight.
Even More Easy Soup Recipes
Chicken Gnocchi Soup – like Olive Garden’s but from your kitchen.
Stuffed Pepper Soup – all the flavor, half the work.
Zuppa Toscana – addictive sausage potato soup.
Chicken Tortellini Soup – Ready-made tortellini turns this into a delicious dinner.
Tomato Lentil Soup – filling and the lentils disappear into the tomato base.
Crockpot Pumpkin Soup
Ingredients
- 1 14-ounce can coconut cream divided
- 1 cup yellow onion diced
- 2 large carrots diced
- 1 cup roasted red peppers
- 2 15-ounce cans pumpkin puree not pie filling
- 1 cup vegetable broth
- 2 cloves garlic peeled
- 2 tablespoons tomato paste
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 teaspoons Italian seasoning
- ½ teaspoon ground nutmeg
- ¼ teaspoon crushed red pepper flakes
- 2 bay leaves
- pumpkin seeds optional garnish
- fresh basil optional garnish
Instructions
- Reserve ¼ cup of coconut cream and set aside.
- Add the remaining coconut cream, onion, carrots, red bell pepper, pumpkin purée, vegetable broth, garlic, tomato paste, salt, pepper, Italian seasoning, nutmeg, and bay leaves to the slow cooker. Stir to combine.
- Cover and cook on low for 3 to 4 hours, until the vegetables are tender.
- Remove and discard the bay leaves. Use an immersion blender to purée the soup until smooth, or transfer to a blender and blend for about 2 minutes.
- Serve warm, topped with a drizzle of coconut cream and a sprinkle of pumpkin seeds.
Equipment
Notes
Slow Cooker Times
ON LOW – 3 to 4 hoursON HIGH – 1 to 2 hours
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.