Slow Cooker Pumpkin Soup with Canned Pumpkin - Real Food Whole Life

Slow Cooker Pumpkin Soup with Canned Pumpkin

September 13, 2016 (Updated on September 12, 2021)

top down view of slow cooker pumpkin soup with canned pumpkin and tomatoes and onions and fresh herbs

This pumpkin soup recipe is so easy to prepare! Just throw the ingredients into the slow cooker and let it do its thing.

Made with a mix or canned pumpkin, fresh herbs, and coconut milk – this soup is perfectly rich, creamy and so nourishing.

Gluten-free, dairy-free and vegetarian.

white bowl of pumpkin soup topped with fresh herbs and pumpkin seeds with striped napkin

Rich, warming and creamy (without a drop of cream) – this Slow Cooker Pumpkin Soup with Canned Pumpkin recipe is a fall favorite!

It’s a go-to dinner from my fall capsule meal plan and one of those slow cooker soup recipes that’s made for busy weeks.

We’re using canned pumpkin instead of roasting & pureeing a fresh, whole pumpkin so the prep could not be any easier.

Since it cooks low & slow with aromatics and spices, the soup is just as rich and flavorful without the fuss.

You may even have many of the ingredients on hand already in your pantry & fridge!

what to serve with pumpkin soup

  • Crusty bread, crunchy croutons or one bowl cornbread muffins would all be fantastic with a warm bowl of soup
  • This soup is particularly good when paired with Grilled Hummus, Apple and Caramelized Onion Sandwiches or grilled cheese sandwiches – made traditionally or with a plant-based, dairy-free cheese
  • Top with toasted pumpkin seeds, roasted maple chickpeas, bacon bits, Parmesan cheese or fresh herbs for added flavor and texture
  • If you like a little more spice, you can add a dash of hot sauce or sprinkle of cayenne pepper on top
  • Serve with an easy side salad for a simple and delicious soup & salad night!

how to store & freeze leftover crockpot pumpkin soup

  • This pumpkin soup with coconut milk recipe makes great (freezable) leftovers for easy lunches and dinners
  • Leftover soup will keep well in the fridge for up to 3-4 days, in a sealed container
  • Or up to 3-4 months in a sealed container in the freezer

My favorite method is to freeze in individual servings in glass mason jars. This post has all my best tips for how to freeze anything in a mason jar.

top down view of slow cooker pumpkin soup with canned pumpkin and tomatoes and onions and fresh herbs

how to make pumpkin soup in the instant pot

I love the convenience of making this in the slow cooker but created a post for you that walks you through how to make instant pot pumpkin soup too.

So if you ever find yourself short on time, this pressure cooker version uses the same ingredients and is just as easy & delicious!

recipe notes, modifications & adaptations

  • 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.
  • You can make your own pumpkin puree from fresh roasted pumpkin if you like, it will just add to your prep steps & prep time.
  • Using an immersion blender makes blending ultra simple here and guarantees smooth results every time.
  • Of course you can use a regular blender, too. Just be careful when transferring hot liquids.
  • The consistency of this soup is very traditional for a creamy pumpkin soup. If you prefer something thicker, you can always add 1-2 peeled and chopped potatoes to the mix.
  • I use full-fat coconut milk for this recipe, you can use a low-fat coconut milk but the result will be more watery & much less creamy.
  • Even if you’re not typically a fan of coconut milk, I still think you’ll enjoy this hearty, cozy soup. The garlic, onion and cinnamon really help to overpower it. Plus it adds creaminess, mellows the acidity of the tomato, and doesn’t add coconut flavor to the soup!

this recipe is…

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I hope you’ll make this Slow Cooker Pumpkin Soup with Canned Pumpkin recipe soon.

If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

You can also watch me make this soup here!

pumpkin soup in a black slow cooker pot and in a white bowl with green background and white text
pumpkin soup in a black slow cooker with fresh herbs on white background
5 from 3 votes

Slow Cooker Pumpkin Soup with Canned Pumpkin

Yield 4 -6
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins

This pumpkin soup recipe is so easy to prepare! Just throw the ingredients into the slow cooker and let it do its thing. Made with a mix of canned pumpkin, fresh herbs, and coconut milk, this soup is perfectly rich, creamy and so nourishing.

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

  • 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.

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

did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

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29 comments to " Slow Cooker Pumpkin Soup with Canned Pumpkin "

  • 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! 🙂

  • Elisabeth

    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.

  • Alex

    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!

  • Abygail Bezold

    5 stars
    I love this one! Smells so weird but I keep cooking and eating it! It’s delicious, sometimes I leave out the honey and it’s still good.

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If you love this recipe it would mean SO MUCH if you gave it a star rating and left a comment. Your feedback helps me create more recipes you'll love, and helps others find my recipes online. Thanks so much for your feedback! —Robyn

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