Crockpot Pumpkin Soup

Share Your Thoughts! If you make this recipe, please rate and review the recipe. Your feedback helps us grow and continue to provide recipes free of charge. Thank you.

This Crockpot Pumpkin Soup proves that incredible fall flavors don't require complicated cooking, just good ingredients and your trusty slow cooker.

Course Dinner

Cuisine American

Keyword crockpot soup, easy slow cooker recipe, how to make a slow cooker soup, pumpkin soup, slow cooker soup

Prep Time 10

Slow Cooker (on low)* 3

Total Time 3 10

Servings

Calories 240kcal

Author Maike Corbett

Equipment

Slow Cooker

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.

Notes

Slow Cooker Times

ON LOW – 3 to 4 hours
ON HIGH – 1 to 2 hours

Nutrition