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Slow Cooker Creamy Spiced Pumpkin Soup

A close-up of thick, orange Slow Cooker Pumpkin Soup topped with a swirl of cream in a white bowl.
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Make this creamy, spiced pumpkin soup easily in your slow cooker. It is a comforting autumn meal perfect for meal prep.

Ingredients

Scale
  • 1 (29 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 (15 ounce) can pumpkin puree
  • 4 cups chicken broth or vegetable broth
  • 1 cup heavy cream or full-fat coconut milk for dairy free option
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Place the chopped onion and minced garlic in the bottom of your slow cooker.
  2. Add both cans of pumpkin puree, broth, cinnamon, ginger, nutmeg, cloves, salt, and pepper to the slow cooker.
  3. Stir all ingredients together until they are well combined.
  4. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
  5. About 30 minutes before serving, stir in the heavy cream or coconut milk.
  6. Use an immersion blender to blend the soup directly in the slow cooker until it is smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the slow cooker.
  7. Taste the soup and adjust salt and pepper as needed. Serve warm.

Notes

  • For a dairy-free option, substitute heavy cream with full-fat coconut milk. This keeps the soup creamy.
  • Garnish individual bowls with a swirl of extra cream or a sprinkle of toasted pepitas (pumpkin seeds).
  • If you use fresh roasted pumpkin instead of canned puree, you will need about 3 cups of fresh puree.
  • This recipe makes a large batch, ideal for meal prep. It keeps well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://fooddexterity.com/slow-cooker-pumpkin-soup/