Description
This rich and velvety Slow Cooker Pumpkin Soup is the ultimate autumn comfort meal. By simmering pumpkin puree with aromatic garlic and onion in a savory vegetable broth, this set-and-forget recipe creates a depth of flavor that is both nutritious and incredibly smooth. Perfect for busy weeknights, the slow cooking process ensures the ingredients marry perfectly for a hearty, restaurant-quality bowl of soup that warms the soul on chilly evenings.
Ingredients
2 cans (15 oz each) plain pumpkin puree
4 cups low-sodium vegetable broth
1 large yellow onion, finely diced
4 cloves garlic, minced
1 cup heavy cream (or coconut milk for dairy-free)
Instructions
Dice the onion into small pieces and mince the garlic thoroughly.
Combine the pumpkin puree, vegetable broth, diced onion, and minced garlic in the slow cooker basin.
Stir the mixture thoroughly until the broth and pumpkin are fully combined.
Cover the lid tightly and set the slow cooker to low for 4 hours.
Check the onion for tenderness at the end of the cooking cycle to ensure full softness.
Stir the heavy cream into the warm soup base slowly.
Blend the soup using an immersion blender if you prefer an ultra-smooth texture.
Adjust salt and pepper according to your personal taste preference before serving.
Notes
Use plain pumpkin puree rather than pumpkin pie filling to avoid added spices and sugars. For a thinner soup consistency, add an extra half cup of vegetable broth. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 240
- Category: Trending
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 8g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 35mg
