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I recently bought a new stainless steel slow cooker to experiment with, so I figured it was time to revisit this slow cooker pumpkin soup recipe. It’s made with canned pumpkin for convenience and requires minimal prep work, so it’s a recipe you’ll want to make on repeat.
This soup leans towards the savory side, so it’s not as sweet as some pumpkin soups you might get from a restaurant. But, if you prefer a sweeter soup, it’s easy to add more maple syrup to taste. (You could even cook it with an apple, like my Butternut Squash Soup.)
I also highly recommend adding some dried cranberries and crunchy pumpkin seeds for topping. The texture and flavor elevate this soup into a restaurant-quality dish!
⭐⭐⭐⭐⭐ Featured Review
“I loved this recipe! Not only was this easy to make, but it’s also delicious and filling! I made this for a group of friends, and they all asked for the recipe!!” – Katie
Pumpkin Soup Ingredients
- Pumpkin Puree. I use two cans of pumpkin puree for convenience, which is about 3 1/2 cups of puree. Feel free to use homemade pumpkin puree if you have it.
- Yellow Onion. This adds depth of flavor, especially when you saute it first.
- Garlic & Ginger. These two aromatic ingredients enhance the flavor, especially when using freshly minced options. If you love ginger, feel free to add a little more!
- Spices. Both turmeric and cinnamon have potential anti-inflammatory properties and add Fall flavor to this soup recipe.
- Maple Syrup. This natural sweetener helps boost the flavor and balance the spices. You can taste and adjust as you go!
- Coconut Milk. This adds creaminess while keeping the recipe dairy-free. If you prefer to use heavy cream, that can also serve as a suitable substitute.
How to Make Pumpkin Soup in a Slow Cooker
Step 1:
Start by preheating a skillet over medium-high heat for 1 minute. Once the surface is hot, add the olive oil and saute the yellow onion until it starts to soften. This should take about 5 minutes.
Then add in the minced garlic, ginger, turmeric, and cinnamon. Stir briefly to toast the spices. They should smell fragrant after 1 minute or so. Add a splash of water to the pan, if needed, to help prevent the spices from sticking to the bottom. (You want the spices to coat the onion.)
Note: I’m using a stainless steel slow cooker (affiliate link) in these photos that can be transferred between the stove top and the slow cooker base. I bought this machine myself, but I asked the company for a discount to share— use DETOX25 for 25% off your order. If you’re using a traditional slow cooker, start by using a separate skillet for this step.
Step 2:
Transfer the sauteed spices and veggies to the bowl of your slow cooker, then add the canned pumpkin, maple syrup, water, and salt. Stir well to combine.
Secure the lid on your slow cooker and cook at high heat for 2-3 hours, or on low heat for 4-6 hours.
Step 3:
When the slow cooking is complete, remove the lid and use an immersion blender (affiliate link) to puree the onion into the soup. Alternatively, you can transfer this to a blender, but be careful when blending hot soup— you’ll need a vent in the lid so steam can safely escape without the lid blowing off from the heat.
Stir in the coconut milk for creaminess, then taste the soup and adjust the flavor as needed. You can add more salt to boost the overall flavor, or more maple syrup for sweetness. (This also helps bring out the ginger flavor, I think.)
Serving Tips
Serve this soup warm, accompanied by an optional extra drizzle of coconut milk, and garnished with your preferred toppings. I think it pairs well with dried cranberries and crunchy pumpkin seeds on top for added texture.
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Or you can freeze it for up to 3 months.
Slow Cooker Pumpkin Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 yellow or sweet onion , chopped
- 2 cloves garlic , minced
- 1 inch ginger , minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 2 (15 oz) cans pumpkin puree
- 2 to 4 tablespoons pure maple syrup , to taste
- 4 cups water (or vegetable broth)
- 2 teaspoons salt (start with less if using broth)
- ½ cup coconut milk
Instructions
- Heat the olive oil in a skillet over medium heat, and saute the onion until it softens, about 5 to 8 minutes. Add in the garlic, ginger, turmeric, and cinnamon and stir for 1 more minute, just until the spices smell fragrant, then turn off the heat.
- Transfer the cooked vegetables and spices to the bowl of your slow cooker, then add in the pumpkin, 2 tablespoons of maple syrup, 4 cups of water, and 2 teaspoons of salt. (Use less salt if you choose to use vegetable broth, instead.)
- Use a whisk to combine the soup ingredients. Place the lid on top, and set the soup to cook for 2 hours on high, or for 4 hours on low.
- When the cooking cycle is complete, use an immersion blender to completely puree the soup, making it smooth and creamy. Then stir in the coconut milk and carefully taste the soup. You can adjust the flavor by adding a tablespoon or two of maple syrup, or an extra pinch of salt or freshly ground black pepper. Keep tasting and adjusting until the soup is flavorful and to your liking. (If you add too much salt, then extra sweetness will balance it out, and vice versa.) You can also add more water or coconut milk if you want a thinner consistency.
- Serve this soup warm, with a extra drizzle of coconut cream on top, and with crunchy pumpkin seeds and dried cranberries, if desired. I love the added texture and flavor from these. Leftover soup can be stored in an airtight container for up to 5 days in the fridge. (You can use it as a Fall-flavored pasta sauce, too.)
Video
Notes
Nutrition
More Recipes to Try
- Healthy Pumpkin Bars
- Cheesy Spaghetti Squash Casserole
- Healthier Broccoli Cheddar Soup
- Pumpkin Spice Latte
If you try this recipe, please leave a comment and star rating below to let me know how you like it. I appreciate your feedback!
I made a double batch in my 6 quart Instant Pot yesterday for a soup swap party. I thought I might have to cook 2 separate batches and then combine them, but it just barely fit under the max fill line. It was delicious!