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–+ servings
pumpkin soup in a white bowl with a spoon.

Slow Cooker Pumpkin Soup

Pumpkin soup in the slow cooker is a tasty bowl of comfort and savory goodness with a little Asian flair! Easy to make - just dump all ingredients in the crock.
5 from 2 votes
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Author Kori Butler
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Course Soups & Stews
Cuisine American
Servings 6 servings
Calories 157 kcal

Ingredients
  

  • 1 cup onion finely chopped
  • 4 tablespoons butter or coconut oil dairy free
  • 4 cups chicken broth
  • 16 ounces can pumpkin puree
  • 1 bay leaf
  • ½ teaspoon fresh thyme
  • ½ teaspoon ground ginger or, 2-3 teaspoons fresh ginger, finely chopped
  • ½ teaspoon curry powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ teaspoon dried turmeric or, 1 teaspoon fresh turmeric, finely chopped
  • ½ cup canned coconut milk

Instructions
 

  • In a slow cooker add onion, chicken broth, pumpkin, butter, bay leaf, thyme, ginger, curry powder, kosher salt, pepper, and turmeric.
  • Cook on low for 4 to 6 hours until onions are tender.
  • Stir in coconut milk and heat if needed.
  • Adjust seasonings as desired.

Video

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS: Use fresh herbs instead of dried.
  • SUBSTITUTIONS: Use coconut oil (dairy-free). If you don't like coconut milk (dairy-free) use heavy cream.
  • TOP TIPS: Only use unsweetened 100% pumpkin puree. It can be canned or fresh. Make the soup up to 3 days ahead of time and store in the refrigerator. Slow cooker on the day you plan to serve it. This recipe can easily be doubled or tripled.

    • Nutrition

    Calories: 157kcalCarbohydrates: 9.3gProtein: 3.7gFat: 12.7gCholesterol: 20mgFiber: 3gSugar: 4g
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