Savory Pumpkin Soup

Savory Pumpkin Soup

bowls of pumpkin soup

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This delightful pumpkin soup is perfect for chilly autumn days or for any time of the year when you are hungry for a light and wholesome flavor-packed soup!  It’s so quick and easy to stir together in your slow cooker in the morning, and then the flavor-packed soup can simmer all day to creamy perfection.

If you want to make this soup dairy-free, you can simply omit the swirl of heavy cream when you serve up the soup, and fry the onions in a tablespoon of olive oil instead of butter. The heavy cream garnish is optional; Savory Pumpkin Soup is delicious with or without the splash of cream and has plenty of creaminess already from the coconut milk.  Sprinkle a little fresh parsley on the top for a garnish, and you’re all set! If you want to make the soup vegan, simply replace the chicken broth with vegetable broth.

This light soup is perfect served with thick slices of bread from a loaf of hearty bread, such as Honey Flax Wheat Bread or Rustic No-Knead Bread.

Here are the ingredients that you’ll need:

1 TBLS butter

1 medium onion, diced finely

6 cups chicken broth

2 cups pumpkin puree

1 teaspoon ground cumin

1 tsp Italian seasoning blend

Freshly ground black pepper to taste

1 13.66 ounce can unsweetened coconut milk

Heavy cream, optional but totally delicious

Fresh parsley, optional but a garnish of this will take the soup to the next level!

pumpkin soup ingredients

 

Step one: Dice one medium onion. In a large cast-iron or non-stick skillet,  melt one tablespoon of butter over medium-high heat, then add the onions. Saute the onions in the butter until they begin to become translucent and golden, about 10 minutes. Note: if you are rushing for time, you can skip this step and just put the onions into the soup raw, but I like the depth of flavor the sauteed onions add. You can also substitute two tablespoons of dehydrated onions in place of the fresh onion if you prefer.

Step two: While the onions saute, pour 6 cups of chicken broth into a 6-8 quart slow cooker. You can use canned broth or stir up your own using boullion and water, which is what I usually use. In case you’re curious, my absolute favorite brand is the Better Than Boullion line. All of their flavors are deep and spot-on for authentic taste.

Step three: Whisk in two cups of canned or homemade pumpkin puree into the broth (if you are using canned, make sure you are using plain pumpkin puree, not pumpkin pie filling!). Add the sautéed onions at this point.

Step four: Whisk in the garlic, cumin, Italian seasoning blend, garlic, and fresh ground black pepper. This recipe calls for garlic paste because that is the perfect blend between rich flavor and speed in the kitchen, but feel free to use fresh pressed garlic if you are a purist or garlic powder if you don’t have either garlic paste or fresh garlic on hand.

Step five: Add one can of unsweetened coconut milk. Whisk everything together. Set your slow cooker to high for 3-4 hours or to low for 6-8 hours. When you are ready to serve the soup, add a swirl of heavy cream and a sprinkle of fresh parsley to each bowl. Serve with a hearty slice of bread and a side salad for an easy and delicious dinner.

bowl of pumpkin soup

Ready to get cooking? Let’s go!

Note: If you have an Instant Pot, you can use that instead of a slow cooker to prepare this soup. Use the saute function to cook the onions, then switch the cooker to the slow cook mode and proceed as directed for a regular crockpot.

 

Savory Pumpkin soup
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5 from 1 vote

Savory Pumpkin Soup

This delightful pumpkin soup is perfect for chilly autumn days or for any time of the year when you are hungry for a light and wholesome flavor-packed soup! It's so quick and easy to stir together in your slow cooker in the morning, and then this flavor-packed soup can simmer all day to creamy perfection.
Course Soup
Cuisine American
Keyword Easy, Fall Meals, Pumpkin Soup, Slow Cooker, Soups, Wholesome
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6
Calories 99kcal

Equipment

  • 6-8 quart slow cooker
  • Cast iron or non-stick skillet

Ingredients

  • 1 TBLS butter or olive oil
  • 1 medium onion diced finely
  • 6 cups chicken broth
  • 2 cups pumpkin puree
  • 1 teaspoon ground cumin
  • 1 tsp Italian seasoning blend
  • Freshly ground black pepper to taste
  • 1 13.66 ounce can unsweetened coconut milk
  • Heavy cream optional
  • Fresh parsley optional

Instructions

  • Finely dice one medium onion. In a large cast-iron or non-stick skillet, melt one tablespoon of butter over medium-high heat, then add the diced onions. Saute the onions in the butter until they begin to become translucent and golden, about 10 minutes. Note: if you are rushing for time, you can skip this step and just put the onions into the soup raw, but satueed onions add a nice depth of flavor. You can also substitute two tablespoons of dehydrated onions in place of the fresh onion if you prefer.
  • While the onions saute, pour 6 cups of chicken broth into a 6-8 quart slow cooker. You can use canned broth or stir up your own using bullion and water.
  • Whisk two cups of canned or homemade pumpkin puree into the broth (if you are using canned, make sure you are using plain pumpkin puree, not pumpkin pie filling!).
  • Stir the sautéed onions into the broth blend. Next, whisk in the garlic paste, cumin, Italian seasoning, garlic, and fresh ground black pepper.
  • Add the unsweetened coconut milk. Gently whisk everything together. Set your slow cooker to high for 3-4 hours or to low for 6-8 hours.
  • When you are ready to serve the soup, ladle the soup into bowls and add a swirl of heavy cream and a sprinkle of fresh parsley to each bowl. Serve with a hearty slice of bread and a side salad for an easy and delicious dinner.

Notes

Note: If you have an Instant Pot, you can use that instead of a slow cooker to prepare this soup. Use the saute function to cook the onions, then switch the cooker to the slow cook mode and proceed as directed for a regular crockpot.
Note: If you would like to make this soup dairy-free, simply fry the onions in olive oil instead of butter, and omit the heavy cream garnish when serving.

 

Enjoy!

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