Slow Cooker Pumpkin Soup Recipes

SLOW COOKER PUMPKIN SOUP

Steps:

• Heat the olive oil in a skillet over medium heat, and saute the onion, garlic, and ginger until the onion is soft and translucent, about 5 to 8 minutes. Turn off the heat and stir in the turmeric and cinnamon, just to coat the vegetables in the spice.
• Transfer the cooked vegetables and spices to the bowl of your slow cooker, then add in the pumpkin, 2 tablespoons of maple syrup, 2 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, and if the mixture is looking very thick, add 1 more cup of water and stir again. (Remember that you'll be adding at least 1/2 cup more liquid at the end of this recipe, so don't make it too thin at this point.) Place the lid on top, and set the soup to cook for 2 hours on high, or for 4 hours on low.
• When the cook time is complete, add in the coconut milk for creaminess. I like to use an immersion blender to completely puree the soup, making it extra smooth and creamy, but that's optional. Taste the soup at this point, and make adjustments as needed. If you added extra water, you'll probably need to add extra salt and possibly another tablespoon or two of maple syrup, to boost the flavor. 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, a 1/2 cup at a time, if you want to thin-out the soup texture anymore.
• Serve this soup warm, with a extra drizzle of coconut cream on top, and with crunchy pumpkin seeds and dried cranberries, if desired. (That's the way my husband likes it best!)
• Leftover soup can be stored in an airtight container for up to 5 days in the fridge. It also makes a delicious pasta sauce the next day!

SLOW COOKER PUMPKIN SOUP

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.
• After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.

SLOW COOKER PUMPKIN SOUP

Steps:

• For more flavor, mix the cubed pumpkin with 2 tablespoons of olive oil, arrange on a baking sheet, and roast for 30 minutes at 400 degrees F.
• Add all the ingredients from the SOUP section, except the heavy cream, to the slow cooker.
• Cook on low for 7-8 hours or on high for 4-5 hours.
• During the last 30 minutes of cooking, add the cream, and use a potato masher to puree the pumpkin.
• Taste and adjust for salt, pepper, and other seasonings. If the soup is too thick add more warm cream or warm broth.
• Use a blender or an immersion blender to cream the soup as much as you like.
• Serve garnished with cream, cilantro, and pepita seeds.

SLOW COOKER PUMPKIN SOUP

Steps:

• Heat oil and butter in a large nonstick pan over medium-high heat.
• Add onions, carrots, garlic and saute for a few minutes until garlic is fragrant.
• Transfer this mixture to the crockpot (6 quart or larger).
• Add pumpkin, broth, ginger powder, nutmeg powder, cinnamon powder, paprika, red chili flakes, salt, pepper and mix until combined.
• Cover and cook on Low heat for 7-8 hours or High heat for 4-5 hours or until pumpkin is soft.
• Use a hand-held immersion blender to puree the soup until smooth.
• Taste and adjust the seasonings, per your preference.
• Stir in heavy cream.
• Sprinkle pumpkin seeds and a little bit of paprika. Enjoy!

SLOW COOKED PUMPKIN SOUP

Steps:

• Turn on your slow cooker to high. Then Scrape all the inside of the pumpkin(apart from the seeds) and put into a large bowl.