Slow Cooker Pumpkin Soup

Course: Main Course

Cuisine: American

Keyword: slow cooker pumpkin soup

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings: servings

Calories: 136kcal

Author: Megan Gilmore

Using a slow cooker makes this pumpkin soup recipe easier than ever. Made with canned pumpkin for convenience, it requires minimal chopping and prep work before the slow cooker takes care of the rest. Stir in creamy coconut milk for a velvety texture and irresistible Fall flavor.

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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 information is for 1 of 6 servings, or approximately 1.33 cups of soup. This information is automatically calculated, so it's just an estimate, not a guarantee.

Update Note: This recipe was updated in 2025 to start with 4 cups of liquid, rather than suggesting 2-4 cups of liquid. (This is simply due to recent experience; canned pumpkin seems to be thicker these days so I always need the 4 cups right away.) If you are hesitant to add the 4 cups of water, you can start with just 2 to 3 cups and add more to taste.

Stainless Steel Slow Cooker: If you're curious about the slow cooker in my photos, I bought it from 360Cookware. (affiliate link) I've been testing it for the past few months and love how it can go directly on to the stove top, so I reached out to the company to see if I could offer my readers a discount. Use DETOX25 for 25% off their stainless steel products.

Instant Pot Variation: I haven't tested this recipe in the Instant Pot yet, but if you want to try it, I would sauté the onion and spices as directed above. Then add the pumpkin, water, maple syrup, and salt and whisk well. Cook at high pressure for 10 minutes, then let the pressure naturally release for at least 10 minutes before moving the steam release valve to venting. Finish the soup as directed above. See my Instant Pot Butternut Squash Soup for more step-by-step Instant Pot tips.

Nutrition