Rich, warming and creamy (without a drop of cream) Slow Cooker Tuscan Pumpkin Soup is an easy crockpot recipe that’s bound to become a weeknight staple.
This soup is everything.
I (obviously) love all the recipes I post here on RFWL–if I don’t love ’em they don’t get posted.
For the most part, though, I don’t eat most of the recipes more than once or twice because I use most nights and weeknights to test new recipe ideas.
It’s the joy and the pain of constantly developing recipes.
We rarely eat the same thing twice.
There are a handful of recipes, however, that make their way into our regular rotation because we love them so much and because they are super easy to throw together.
Slow Cooker Tuscan Pumpkin Soup is definitely one of those recipes.
I share the recipe for Tuscan Pumpkin Pasta Sauce last year and it was an immediate hit.
I’ve heard from so many of you that you love the recipe because it’s so easy to pull together on a busy weeknight and that it’s a hit with the entire family.
I’m kind of obsessed with that recipe myself, and it seemed only natural to adapt it for the slow cooker.
Because the slow cooker is everything.
The results are a hearty, warming, creamy soup that’s packed with veggies that everyone will love.
And the prep could not be any easier. Canned pumpkin for the win!
Don’ be scared off by the addition of coconut milk at the end of the recipe.
It adds creaminess, mellows the acidity of the tomato, and doesn’t add a coconut flavor to the soup.
If you’re lucky enough to have leftovers, pop them in the fridge or freezer to enjoy another day.
You’ll thank yourself later!
I hope you all love this one as much as we do.
If you make this one, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
Now, let’s make some Slow Cooker Tuscan Pumpkin Soup!
Updated: Watch me make this soup, live, here!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Leave the toppings off for resistant eaters.
2 | Serve with Grilled Hummus, Apple and Caramelized Onion Sandwiches or grilled cheese sandwiches.
3 | The sage and rosemary add freshness and depth to this recipe, but if you can’t find them or they’re not within your budget, feel free to skip them.
THIS SLOW COOKER TUSCAN PUMPKIN SOUP RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Nut-Free, Vegetarian, Vegan, Paleo and Whole30 Friendly
Tools to Make Slow Cooker Tuscan Pumpkin Soup
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Pin the Image Below To Save Slow Cooker Tuscan Pumpkin Soup to Pinterest for Later!
Slow Cooker Tuscan Pumpkin Soup
- 1 medium yellow onion finely chopped
- 2 cloves garlic coarsely chopped
- 2 15-oz cans pumpkin puree (not pumpkin pie filling)
- 1 15-oz can tomato sauce
- 2 teaspoons honey or maple syrup optional, omit for Whole30
- 2 cups chicken or vegetable stock
- ¼ teaspoon cinnamon
- 1 ½ teaspoon kosher salt
- ½ cup full-fat coconut milk from a can
- 2 tablespoons chopped fresh rosemary optional
- 1 tablespoon chopped fresh sage optional
- Freshly ground pepper and salt to taste
Add the onion, garlic, pumpkin puree, tomato sauce, honey, (if using), stock, cinnamon, and salt to a 6-quart slow cooker, stirring to combine.
Cover and cook on high for 4-5 hours or low for 6-8, or until the onion is very tender.
Uncover and add the coconut milk. Using an immersion blender, blend until very smooth. Alternatively, working in batches, carefully ladle the soup into a blender and blend on high until smooth.
Add the rosemary and sage, stirring to combine. Taste and add additional salt and pepper to taste.
Serve with Grilled Hummus, Apple and Caramelized Onion Sandwiches or grilled cheese sandwiches.
The sage and rosemary add freshness and depth to this recipe, but if you can't find them or they're not within your budget, feel free to skip them