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Slow Cooker Pumpkin Soup Recipe – A Creamy Embrace

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Indulge in the warm embrace of Slow Cooker Pumpkin Soup, where autumn’s favorite squash becomes the star of the show. As the ingredients slowly meld together, the pumpkin’s natural sweetness is enhanced, creating a velvety texture and rich flavor. Each spoonful is a delightful dance of savory and sweet, with subtle hints of aromatic spices. This effortless culinary masterpiece, simmering to perfection, promises to fill your home with comforting aromas and your belly with pure, creamy bliss.

Autumn paints the trees gold. Crisp air invades the atmosphere. As leaves rustle underfoot, a desire for warmth bubbles up inside many of us. Enter slow cooker pumpkin soup recipe. A symphony of flavors, it embraces the spirit of fall.

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This Soup doesn’t just warm the belly; it comforts the soul. Using a slow cooker makes the process seamless, allowing flavors to meld perfectly. Every spoonful brings a dance of creamy pumpkin, gentle spices, and a hint of sweetness. 

Dive into a bowl after a chilly day outdoors. Experience a blanket of comfort from the inside out. As the days shorten, let this pumpkin delight be your glowing beacon. When you crave autumn in a dish, look no further. Welcome the season with the ultimate embrace. 

This pumpkin soup story awaits your bowl. Join the culinary journey.

What Is Slow Cooker Pumpkin Soup?

Slow cooker pumpkin soup is a creamy, flavorful dish made primarily from pureed pumpkin and spices. By using a slow cooker, the ingredients simmer together for hours, allowing the flavors to meld perfectly. 

This method ensures a rich depth of taste with minimal effort. The Soup often features ingredients like onions, garlic, broth, and seasonings like nutmeg or cinnamon. The result is a velvety, warm treat that’s ideal for chilly autumn days, serving as both comfort food and a celebration of the season.

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Can You Vary Slow Cooker Pumpkin Soup Recipe With Other Ingredients?

  • Keto For a keto-friendly version of pumpkin soup, replace sugar pumpkin with lower-carb squashes such as kabocha or zucchini. Use full-fat coconut cream or heavy cream to enrich the soup while adhering to keto guidelines. Omit traditional sugar and sweeteners, or use a keto-approved sweetener if additional sweetness is necessary. To further increase the fat content, add more olive oil or butter to the recipe.
  • Paleo In a paleo adaptation, prepare the soup using homemade chicken or vegetable stock free from additives, or select a certified paleo store-bought version. Substitute heavy cream with full-fat coconut milk or coconut cream. Avoid any added sugars or artificial sweeteners, relying instead on the natural sweetness of the pumpkin.
  • Gluten-Free Most slow cooker pumpkin soup recipes are inherently gluten-free, but it’s essential to check that the chicken stock and any seasonings do not contain hidden gluten or additives. If thickening the soup, use a gluten-free thickening agent like arrowroot powder or tapioca starch.
  • Whole30 For Whole30 compliance, use chicken or vegetable stock that is free of additives and sugars. Replace heavy cream with Whole30-approved alternatives such as coconut milk or cashew cream. Completely omit all forms of sugar and sweeteners from the recipe.
  • Vegetarian Adapt the soup for vegetarians by substituting chicken stock with vegetable stock. Ensure any seasonings or condiments added to the soup are free from animal-based ingredients and are vegetarian-friendly.
  • Vegan For a vegan version, use vegetable stock instead of chicken stock and replace heavy cream with plant-based alternatives like coconut milk, almond milk, cashew cream, or oat milk. Check all seasonings and condiments to ensure they do not contain any hidden animal-derived ingredients, keeping the dish vegan.
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Recipe Directions 

  1. In a skillet, heat olive oil on medium-high. Add pumpkin and onion; cook until lightly browned.
  2. Transfer mix to slow cooker. Add chicken broth to cover the pumpkin.
  3. Place tied herbs and spices in cheesecloth; add to cooker.
  4. Cook on Low for 4 hours.
  5. Remove the herb sachet. Add cream.
  6. Puree with a hand blender. Serve.
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Variations, Add-Ons, And Toppings

Variations

  • Spices: Add a pinch of nutmeg, allspice, or clove for a deeper autumn flavor.
  • Thai Twist: Mix in some red curry paste, coconut milk, and a splash of lime juice for an exotic version.
  • Southwestern Style: Infuse with cumin, coriander, and a touch of chili powder. Top with roasted corn and black beans.
  • Moroccan Flair: Incorporate ground cinnamon, cumin, coriander, and a dash of paprika.

Add-ons

  • Proteins: Incorporate cooked and shredded chicken, tofu cubes, or even chickpeas for added texture and nutrition.
  • Veggies: Add carrots, sweet potatoes, or apples for added sweetness and texture.
  • Grains: Stir in cooked quinoa, barley, or rice for a heartier soup.
  • Beans: White beans, lentils, or black beans can make the Soup more filling and add a protein boost.

Toppings

  • Crunch: Roasted pumpkin seeds, croutons, or toasted pine nuts.
  • Creaminess: A dollop of sour cream, Greek yogurt, or vegan alternatives like coconut yogurt or cashew cream.
  • Herbs: Freshly chopped parsley, cilantro, or chives.
  • Spice: Red pepper flakes, freshly cracked black pepper, or a drizzle of chili oil.
  • Cheese: Grated Parmesan, crumbled feta, or goat cheese.
  • Fruits: Pomegranate seeds or dried cranberries for a hint of sweetness.
  • Nuts: Toasted walnuts or almonds for a crunchy bite.
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Can I Make Slow Cooker Pumpkin Soup Recipe In An Instant Pot?

Instant Pot (Pressure Cooker)

  • Sauté Mode: Turn your Instant Pot into the “Sauté” setting. Heat the olive oil, then add the pumpkin and onion. Sauté until lightly browned.
  • Add Ingredients: After sautéing, add chicken stock to cover the pumpkin. Place your tied herbs and spices in cheesecloth and add to the Instant Pot.
  • Pressure Cook: Secure the Instant Pot lid and set the valve to “Sealing.” Cook on “Manual” or “Pressure Cook” high pressure for 10-15 minutes.
  • Natural Release: Once the cooking cycle completes, let the pressure naturally release for about 10 minutes before turning the valve to “Venting” to release any remaining pressure.
  • Blend and Serve: Remove the herb sachet, add the heavy cream, and then use a hand blender to puree the Soup until smooth. Serve hot.
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Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

  • Convenience: It’s quick and easily accessible. If you’re short on time, the store-bought broth is a great option.
  • Consistency: The taste and salt content are consistent across batches.
  • Variety: Many types are available – low-sodium, organic, bone broth, and broths tailored to different diets (like gluten-free or keto).

Homemade Broth

  • Flavor: You have full control over the ingredients, allowing you to tailor the flavor profile to your liking.
  • No Additives: Homemade broth won’t have preservatives or artificial flavorings.
  • Cost-Effective: Making broth from leftover vegetable scraps or bones can save money.
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How To Serve?

Garnish Wisely

  • Drizzle a swirl of cream or coconut milk on top for a contrasting look.
  • Sprinkle fresh herbs like chopped parsley, thyme, or rosemary.
  • Add toasted pumpkin seeds or croutons for a crunchy texture.
  • A dash of paprika or cayenne pepper can give a vibrant color and a hint of spice.

Serve with Sides

  • Crusty bread or warm dinner rolls are classic pairings.
  • A side of green salad with a tangy vinaigrette can complement the creamy soup.
  • Serve with grilled cheese sandwiches for a more filling meal.

Soup Toppings

  • Offer a toppings bar with items like crumbled bacon, shredded cheese, green onions, or chili flakes for guests to customize their bowl.

Presentation

  • Use soup bowls that contrast the soup’s color, making it pop visually.
  • Warm the bowls slightly before serving to keep the soup hot for longer.
  • If you have a soup tureen, it can be a lovely way to present and serve the soup at gatherings.

Pairing with Drinks

  • Offer a white wine, such as a Chardonnay, which can complement the creamy texture of the soup.
  • For non-alcoholic options, consider a cold apple cider or a warm herbal tea.
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Perfect Side Dishes

  • Crusty French Bread: Perfect for dipping into the Soup and soaking up its flavors.
  • Garlic Bread: The savory garlic complements the sweetness of the pumpkin.
  • Dinner Rolls: Soft, warm rolls are always a hit with Soup.
  • Focaccia: Flavored with rosemary and olive oil, this bread offers a fragrant counterpart.
  • Mixed Green Salad: A tangy vinaigrette provides a fresh contrast to the creamy Soup.
  • Apple Walnut Salad: The crisp apples and nuts can balance the Soup’s texture.
  • Arugula Salad with Goat Cheese: The peppery arugula and tangy cheese offset the Soup’s sweetness.
  • Roasted Brussel Sprouts: Caramelized and crispy, they provide a contrasting texture.
  • Balsamic Roasted Carrots: The tang of balsamic offers a different sweet note.
  • Roasted Asparagus: With a drizzle of olive oil and a sprinkle of salt, it’s a simple yet effective pairing.
  • Quinoa Salad: Tossed with veggies, it provides a wholesome complement.
  • Orzo with Lemon and Parsley: This tiny pasta with fresh flavors pairs nicely with the pumpkin’s richness.
  • Grilled Chicken Skewers: Offer a lean protein option with light seasoning.
  • Mini Turkey Meatballs: Can be served in the Soup or on the side.
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Storage & Make Ahead

  • Refrigeration: Store leftover Slow Cooker Pumpkin Soup in a sealed container in the refrigerator for up to 3 days. The flavors often meld and improve with time.
  • Freezing: This soup freezes well. Transfer cooled soup to airtight containers, leaving some space for expansion, and freeze for up to 3 months.
  • Make Ahead: Prepare the soup base a day ahead by cooking the pumpkin and spices in the slow cooker without adding perishable ingredients like cream. Refrigerate the base, and when ready to serve, reheat and add the cream for a fresh taste.
  • Cream Addition: For a velvety finish, add cream or coconut milk just before serving to maintain its texture and richness.
  • Garnishes: Hold off on adding delicate garnishes like fresh herbs until serving to ensure they stay vibrant and flavorful.
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What Can We Do With Leftovers?

  • Pasta Sauce: Mix with cooked pasta, add grated cheese, and enjoy a creamy pumpkin pasta dish.
  • Pumpkin Risotto: Use as a liquid base when making risotto for added flavor.
  • Grain Bowls: Drizzle over quinoa or rice bowls with veggies and protein.
  • Curry Base: Add spices, protein, and veggies for a quick pumpkin curry.
  • Pumpkin Gravy: Thicken with cornstarch and serve over roasted meat.
  • Casserole Layer: Use as a moist layer in vegetable casseroles.
  • Bread Dip: Warm it up, season it, and use it as a dipping sauce for crusty bread.
  • Pie Filling: Reduce, sweeten, and use as a savory pie filling.
  • Creamy Dressing: Thin out and use as a dressing for salads.
  • Freeze: Portion and freeze for future quick meals.

TIPS

  • Spice Symphony: Elevate your slow cooker pumpkin soup by adding a medley of spices. Try a pinch of cinnamon, nutmeg, and a dash of smoked paprika for a warm and robust flavor.
  • Coconut Cream Dream: Replace regular cream with coconut milk for a luscious, dairy-free alternative. It imparts a subtle tropical essence, complementing the earthiness of pumpkin.
  • Ginger Zing: Grate fresh ginger into your soup for a zesty kick. The warmth of ginger pairs perfectly with the creamy pumpkin base, awakening the taste buds.
  • Maple Magic: Drizzle a hint of maple syrup before serving to add a touch of sweetness, balancing the savory notes and enhancing the autumnal essence.
  • Crunchy Seeds: Toasted pumpkin seeds make for a crunchy topping, offering a contrast in texture that takes your soup to the next level.
  • Herbal Harmony: Experiment with fresh herbs like thyme or sage for an aromatic infusion that adds depth and complexity to your slow-cooked masterpiece.
  • Parmesan Perfection: Grate some Parmesan cheese on top just before serving. The savory umami flavor of Parmesan complements the sweetness of pumpkin flawlessly.
Slow Cooker Pumpkin Soup Recipe - A Creamy Embrace

Slow Cooker Pumpkin Soup Recipe – A Creamy Embrace

5 from 1 vote
Course: Soup Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

4

hours 
Calories

220-350

kcal

Delve into the creamy embrace of Slow Cooker Pumpkin Soup, a perfect blend of earthy pumpkin, aromatic herbs, and rich cream. Each spoonful offers a symphony of flavors, making it a go-to comfort dish for chilly days.

Ingredients

  • 1 tablespoon 1 Olive Oil

  • 1 medium 1 Sugar Pumpkin (Medium), Seeded And Cubed

  • 1 medium 1 Onion, Chopped

  • 3 cups 3 Chicken Stock

  • 1 sprig 1 Fresh Rosemary, Sprig

  • 1 sprig 1 Fresh Thyme, Sprig

  • 1 sprig 1 Fresh Sage, Sprig

  • 2 sticks 2 Cinnamon Sticks, Small

  • 2 leaves 2 Bay Leaves

  • 1/2 cup 1/2 Heavy Cream

Step-By-Step Directions

  • Preparation Steps
  • Gather all your ingredients.
  • Cube the sugar pumpkin and chop the onion finely.
  • Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a cheesecloth.
  • Cooking
  • Heat the olive oil in a large skillet over medium-high heat.
  • Once hot, introduce the pumpkin and onion into the skillet.
  • Continuously stir, ensuring they brown lightly but don’t burn.
  • Blending
  • Transfer the browned pumpkin and onion mixture to the slow cooker.
  • Pour in the chicken broth, ensuring it covers the pumpkin.
  • Place the herb-filled cheesecloth in the slow cooker.
  • Final Touches
  • Cover the slow cooker. Set it to “Low.” Let it simmer for 4 hours.
  • After 4 hours, carefully open the lid. Remove and discard the herb sachet.
  • Pour in the half cup of heavy cream, stirring gently.
  • Serving
  • Using a hand blender, puree the soup mixture until it’s velvety smooth.
  • Serve the Soup hot, preferably in a bowl.
  • EQUIPMENT LIST
  • Slow Cooker
  • Large Skillet or Frying Pan
  • Sharp Knife and Cutting Board)
  • Hand Blender (Immersion Blender)
  • Measuring Cups and Spoons.
  • Ladle
  • Airtight Containers
  • Thermal-resistant Gloves or Cloth

Notes

  • Always opt for sugar or pie pumpkins for cooking purposes, as they are sweeter and less fibrous.
  • Adjust creaminess by manipulating the amount of chicken stock or cream added.
  • Consider adding a pinch of nutmeg or cayenne pepper to spice things up.
  • For a vegan version, swap out chicken stock for vegetable stock and cream for a plant-based alternative.
  • Soup’s consistency might vary based on the water content of the pumpkin used. Adjust accordingly.
  • Slow cooking enhances the flavors, but this Soup can be made on a stovetop with adjusted cooking times if short on time.
  • Fresh herbs yield the best flavor, but dried herbs can be used at one-third the quantity in a pinch.

Nutrition Table

slow cooker pumpkin soup recipe

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