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