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Slow Cooker Pumpkin Soup

slow cooker pumpkin soup recipe

Slow Cooker Pumpkin Soup Recipe

I’ve been playing around with pumpkin soup recipes for a while now. This is my easiest, and most delicious effort yet.

Ingredients

  • 1 large pumpkin (I like butternut the best)
  • 2 carrots
  • 1 medium sized potato
  • 1 onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 2 tablespoons chicken stock powder
  • 2 cups boiling water
  • Salt and pepper to taste
  • 1/2 cup cream (optional but delicious!)

Method

1. Trim skin off pumpkin and cut into even sized pieces.slow cooker pumpkin soup recipe

2. Peel potato and cut into even sized pieces.

3. Peel carrot and cut into even sized pieces.

4. Dice onion.

5. Place all vegetables into slow cooker.

6. In a mug, mix stock and spices.

7.  Fill mug with 1 cup of water and mix.

8. Add all liquid to the slow cooker.

9. Cook on low for 4 hours or high for 2 hours.

10. Blend with an electric mixer and season with salt and pepper to taste.

11. Add cream if desired.

Note: I like my pumpkin soup thick and flavoursome. If you like, you can thin it by adding extra water, milk our cream and half the amount of spices you use.

If you want to pair the soup with delicious homemade bread, you can find a recipe here. OR, this 2 ingredient flat bread is super easy and delicious. 

Slow Cooker Pumpkin Soup
Serves 8
A fragrant pumpkin soup. Great for cold nights!
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Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Ingredients
  1. 1 large pumpkin (I like butternut the best)
  2. 2 carrots
  3. 1 medium sized potato
  4. 1 onion
  5. 1/2 teaspoon ground cumin
  6. 1/2 teaspoon ground nutmeg
  7. 1 teaspoon ground ginger
  8. 2 tablespoons chicken stock powder
  9. 2 cups boiling water
  10. Salt and pepper to taste
  11. 1/2 cup cream (optional but delicious!)
Instructions
  1. Trim skin off pumpkin and cut into even sized pieces.slow cooker pumpkin soup recipe
  2. Peel potato and cut into even sized pieces.
  3. Peel carrot and cut into even sized pieces.
  4. Dice onion.
  5. Place all vegetables into slow cooker.
  6. In a mug, mix stock and spices.
  7. Fill mug with 1 cup of water and mix.
  8. Add all liquid to the slow cooker.
  9. Cook on low for 4 hours or high for 2 hours.
  10. Blend with an electric mixer and season with salt and pepper to taste.
  11. Add cream before serving if desired.
Notes
  1. Note: I like my pumpkin soup thick and flavoursome. If you like, you can thin it by adding extra water, milk our cream and half the amount of spices you use.
Be A Fun Mum http://www.beafunmum.com/

Printer Friendly PDF: Slow Cooker Pumpkin Soup Recipe Printable

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45 Comments

  • Reply
    Stacey K
    June 9, 2011 at 7:32 am

    That’s dinner tonight then. I’m sick. No sleep. Three kids to take care of. Think I can manage this. But that’s it for the day. Playschool will be my special helper today.

    • Reply
      Kelly B
      June 9, 2011 at 7:44 am

      Sorry huney. Soup is perfect for when you’re not feeling well. Hope you get some rest today xxxx

    • Reply
      christy
      May 13, 2012 at 5:50 pm

      Hey
      Thanks for this recipe i love it!
      I added a whole birds eye chilli with seeds for a kick and some spring onions.
      It’s delious! Can’t wait for lunch tomorrow!

      • Reply
        Kelly
        May 13, 2012 at 7:28 pm

        That sounds like delicious additions.

  • Reply
    Julie
    June 9, 2011 at 8:00 am

    Mmm. Can’t go wrong with cumin and nutmeg. Thanks for the recipe.

    • Reply
      Kelly B
      June 9, 2011 at 8:12 pm

      I especially love cumin…

  • Reply
    Sally
    June 9, 2011 at 9:09 am

    Oh my goodness I think even _I_ can make this!!! Sounds wonderful… and so easy! 🙂

  • Reply
    Nicole
    June 9, 2011 at 9:53 am

    Looking forward to sampling this one Kell. I like the spices you have used ..mmm. Just the day for it too!

    • Reply
      Kelly B
      June 9, 2011 at 8:14 pm

      I really like the combination of these spices…. It’s easy to adjust how much you like according to how flavourism your family likes it.

  • Reply
    Michelle Dennis Evans
    June 9, 2011 at 10:45 am

    mmm yum! I haven’t tried soup in my slowcooker… I’ll have to have a go now that you’ve inspired me

    • Reply
      Kelly B
      June 9, 2011 at 8:14 pm

      Oh, you should! Slow cooked soup is the BEST! And so easy!

  • Reply
    Trish
    June 9, 2011 at 1:06 pm

    I like the idea of making it in the slow cooker i usually do my pumpkin soup on the stove but when i make my soup i always leave the skins on the pumpkin and the potatoes and instead of cream i use low fat evaporated milk…i’ll have to try your recipe now…thanks !

    • Reply
      Kelly B
      June 9, 2011 at 8:15 pm

      Yes, that’s a good idea about the cream. Greek yoghurt also works well.

  • Reply
    Jodie
    June 9, 2011 at 3:36 pm

    Thanks for the recipe. My pumpkin soup always tastes a little bland, I’ll give yours a go for sure 🙂

    • Reply
      Kelly B
      June 9, 2011 at 8:16 pm

      I like mine with a lot of flavour so perhaps just half the spices and see how you go from there.

  • Reply
    Trish @little drummer boys
    June 10, 2011 at 12:23 pm

    MMM I LOVE pumpkin soup cooking it now on top of the firebox – because my slow cooker is at home.

    I will see if I have some spices to add.
    Thanks for sharing.

  • Reply
    Tracy
    June 13, 2011 at 7:15 pm

    Mmmm, sounds divine, especially on these cold winter nights. This is going into my menu plan for sure! Thanks!

  • Reply
    Veronica
    June 17, 2011 at 2:26 pm

    Thanks Kelly, it was so quick to prepare and devine! And it made heaps – yah night off cooking next week 😉

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  • Reply
    Jule
    May 11, 2012 at 7:34 am

    I tried this the other day and it’s yummy and super easy. Thanks for the recipe!

  • Reply
    Chantelle
    May 11, 2012 at 12:09 pm

    I have this in the slow cooker all ready to go for dinner tonight! Thanks for the idea! 🙂

  • Reply
    Jane McIntosh
    June 6, 2012 at 7:08 am

    Can it be in for more than the 4 hours? Like put it on in the morning and it’s ready for dinner? Mmm can’t wait to try it!

    • Reply
      Kelly Be A Fun Mum
      June 6, 2012 at 1:03 pm

      That should be fine Jane. I have put it in all day before on low. Yummy!

  • Reply
    Korina
    June 12, 2012 at 2:53 pm

    Can you give me an idea of how much the pumpkin would weigh as my husband and I cannot agree on what a medium pumpkin is! I had a pumpkin that I thought was medium but no way would it fit in my slow cooker, my husband said it was large but I’ve seen much larger pumpkins than the one I had so I’m confused! lol
    Ended up making it on the stove but needed heaps more water (I suppose because the slow cooker needs less water) and just didn’t seem right so I’d like to try it again in the slow cooker but want to ensure I use the correct amount of pumpkin.
    Thanks so much,
    🙂

    • Reply
      Kelly Be A Fun Mum
      June 27, 2012 at 12:43 pm

      Hi Korina. Sorry I missed this message! Really the size doesn’t matter that much, a bit here or there. I use BIG pumpkins becaue my slow cooker is big and can fit. Just use what fits in. If you do it on the stove, you will need a lot more water. So next time, just use what fits in the slow cooker and maybe use a little less herbs.

  • Reply
    Hayley
    March 30, 2014 at 3:45 pm

    I have just stumbled across this recipe and it seems easy and yummy. So ive got it cooking in the slow cooker as we speak. I dont really cook much and i love how easy this is. Cant wait to eat 🙂

    • Reply
      Kelly Be A Fun Mum
      March 30, 2014 at 8:08 pm

      It’s flavoursome and especially delicious with cream. Hope you enjoy it. Kelly

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  • Reply
    helen
    October 28, 2014 at 3:04 am

    Can this freeze? Have tried recipe, it is awesome but would like to freeze some as we don’t get a very long pumpkin season here X

    • Reply
      Kelly - Be A Fun Mum
      October 28, 2014 at 10:06 am

      Yes, it would freeze well…but don’t put the cream in. Freeze without mixing cream in…and then when you defrost and heat it back up, you can add fresh cream then.

  • Reply
    Lynx
    November 6, 2014 at 8:31 am

    Beautiful! Really tasty made it tonight will be making more this week, didn’t even need the cream.

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  • Reply
    Angela
    October 21, 2015 at 10:44 pm

    First pumpkin soup ever.

    F A N T A S T I C

    Thank you

  • Reply
    Hayley
    May 7, 2017 at 4:39 pm

    Just made this soup – absolutely delicious. Thank you ??

  • Reply
    Tiffany
    May 20, 2017 at 7:35 am

    Hello!! First Pumkin Soup I’ll be making. I have two questions. When you say electric mixer you don’t mean a stick mixer do you??? And secondly.. how many people does this recipe usually serve?
    Xx

    • Reply
      Kelly - Be A Fun Mum
      May 20, 2017 at 8:27 am

      Yes, a stick mixer, or you can put it in a thermomix in batches and do it that way. I usually just use a stick mixer to blitz it. It serves 6.

  • Reply
    Elaine Swallow
    June 14, 2018 at 7:18 pm

    I made this soup it was delicious. This is now my winter comforting staple soup. Thank you for sharing

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