Slow Cooker Tuscan Pumpkin Soup | Real Food Whole Life

Slow Cooker Tuscan Pumpkin Soup

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.

Holy cow.

You guys.

This soup.

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

Programmable 6-Quart Crockpot

Kosher salt

My Favorite Cutting Board


you’ll also love these real food slow cooker recipes

Pin the Image Below To Save Slow Cooker Tuscan Pumpkin Soup to Pinterest for Later!

Print

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Image of Slow Cooker Tuscan Pumpkin Soup

Slow Cooker Tuscan Pumpkin Soup

  • Yield: 4-6 1x


Description

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.


Scale

Ingredients

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


Instructions

  1. Add the onion, garlic, pumpkin puree, tomato sauce, honey, (if using), stock, cinnamon, and salt to a 6-quart slow cooker, stirring to combine.
  2. Cover and cook on high for 4-5 hours or low for 6-8, or until the onion is very tender.
  3. 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.
  4. Add the rosemary and sage, stirring to combine. Taste and add additional salt and pepper to taste.


Notes

Leave the toppings off for resistant eaters.

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

 

25 comments to " Slow Cooker Tuscan Pumpkin Soup "

  • Mochaleet

    Great recipe!

  • Tara

    Could this be cooked in an instant pot?

    • Robyn Downs

      Tara, I haven’t tested it yet, but I think so! I’d do high pressure for 5 minutes, then quick release. You just want to make sure the onions cook through. Then add the coconut milk and blend. Let us know how it turns out, I know others will want to give it a try! 🙂

  • The fact that my picky 5 & 8 year old boys ate it is a miracle! It was delicious 🙂

  • Maria

    I love this soup! I ate it all weekend! I used half the amount of onion and it is still incredibly tasty!

  • Bonnie

    How much fresh pumpkin should/could I use instead of canned?

  • Anna Zanetti

    Can you freeze this soup? What are your thoughts? I made a big batch and hoping to save some for later!

    • Robyn Downs

      Anna, yes! It might separate a bit, but give it a good stir as you reheat and you should be good to go. Enjoy!

  • Jessi Summers

    Would whole tomatoes work for this instead of the sauce if you’re using an immersion blender anyway? Super excited to make this!

    • Robyn Downs

      Hi Jessi, no, whole tomatoes won’t work. Tomato sauce contains tomatoes that have been cooked and reduced for a long time, plus seasonings. Using regular tomatoes will results in a watery soup, so go for the sauce! Hope you enjoy.

      • Jessi Summers

        I just used the sauce since I hadn’t heard back. Disclaimer: I changed the spices pretty significantly because I added curry powder and paprika, and I added roasted pumpkin seeds since I had them. That said, it came out really nice! I’m super pleased.

        • Robyn Downs

          Jessi, oh good. I love the idea of adding curry powder, and the pumpkin seeds are a great idea. Definitely going to try your way next time!

  • Heather

    I am allergic to tree nuts and coconut. Do you recommend regular milk, half and half, or heavy cream be added instead?
    Thanks!

  • Sarah

    Any suggestions if we don’t have an immersion blender?

    • Robyn Downs

      Sarah, you can carefully transfer to a regular blender and blend until smooth! Work in batches if necessary. Hope you enjoy!

  • Jenny Conway

    Hi Robyn,

    Could I add chicken to this? Thanks!

    • Robyn Downs

      Jenny, I think so… try adding boneless, skinless chicken breasts at the beginning of the cooking process, then pull it out before blending, shred, then add back. Let us know how it goes!

  • Elisa

    This was very good. Like the good Italian girl I am, I added lots of freshly grated parmesan (romano would be good too). We always add it to our soups.

  • I spent all day cooking this. The recipe looked different and fun. But it is so bad that I didn’t even bother putting it away last night. I’m throwing it out today. Gross. Can’t even think about what to add to make it better. I’m super surprised someone suggested it. I get a lot of recipe fails from Pinterest. Yuck!

Leave a Comment