Easy Slow Cooker Pumpkin Soup

Name: Easy Slow Cooker Pumpkin Soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 cans (15 oz each) of pumpkin puree; 1 onion, chopped; 4 cups vegetable broth; 1 can (13.5 oz) coconut milk; 2 cloves garlic, minced; 1 tsp ground ginger; 1 tsp ground cinnamon; Salt and pepper to taste; 1 tbsp olive oil

December 1, 2025 by olivia

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Why Make This Recipe

This Easy Slow Cooker Pumpkin Soup is perfect for those who want a warm and comforting meal without spending too much time in the kitchen. It’s simple to make, packed with flavor, and full of nutrients. Plus, using a slow cooker means you can set it and forget it, allowing the ingredients to meld together beautifully throughout the day.

How to Make Easy Slow Cooker Pumpkin Soup

Ingredients:

2 cans (15 oz each) of pumpkin puree
1 onion, chopped
4 cups vegetable broth
1 can (13.5 oz) coconut milk
2 cloves garlic, minced
1 tsp ground ginger
1 tsp ground cinnamon
Salt and pepper to taste
1 tbsp olive oil

Directions:

In a slow cooker, combine the pumpkin puree, chopped onion, vegetable broth, coconut milk, minced garlic, ground ginger, and ground cinnamon.
Stir well and season with salt and pepper.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Once done, use an immersion blender to puree the soup until smooth.
Serve hot and enjoy!

How to Serve Easy Slow Cooker Pumpkin Soup

Serve this delicious pumpkin soup hot. It goes well with crusty bread or a side salad. You can garnish it with a sprinkle of pumpkin seeds or a swirl of coconut milk for an extra touch of flavor and presentation.

How to Store Easy Slow Cooker Pumpkin Soup

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. If you need to keep it longer, you can freeze the soup for up to 3 months. Just make sure to let it cool before transferring it to a freezer-safe container.

Tips to Make Easy Slow Cooker Pumpkin Soup

For added flavor, consider adding a pinch of nutmeg or a dash of cayenne pepper for some heat.
If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender, but be cautious with the hot liquid.
Adjust the consistency by adding more broth if you prefer a thinner soup.

Variation

You can make this soup more hearty by adding cooked lentils or beans. For a little extra texture, consider throwing in some chopped vegetables like carrots or sweet potatoes before cooking.

FAQs

1. Can I use fresh pumpkin instead of canned puree?
Yes, but it will require more preparation. You will need to peel, cube, and cook the pumpkin before blending it into a puree.

2. Is this recipe vegan?
Yes, this soup is vegan-friendly as it uses coconut milk and vegetable broth.

3. Can I make this soup spicy?
Absolutely! Add some red pepper flakes or chopped jalapeños to the mix to give it a spicy kick.