Slow Cooker 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.
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, homemade or 1 15oz can
- 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 chopped onions. Sauté the onions in the butter until they become translucent and golden, about 10 minutes. Note: if you are rushed for time, you can skip this step and just put the diced onions into the soup fresh, but sautéed 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.