Slow Cooker Pumpkin Soup
This slow cooker pumpkin soup recipe is so easy to prepare! Just throw the ingredients into the crockpot and let it do its thing. Made with a mix of canned pumpkin, fresh herbs, and cream or coconut milk – this soup is perfectly rich, creamy and so nourishing.
This post was originally published with the title “Slow Cooker Tuscan Pumpkin Soup”, we’ve changed the name and updated it to improve the post but it’s the same great recipe!
About this Slow Cooker Pumpkin Soup with Canned Pumpkin Recipe
Rich, warming and creamy (without a drop of cream) – this cozy Slow Cooker Pumpkin Soup recipe is a fall favorite in our house!
We’re using canned pumpkin instead of roasting & pureeing a fresh, whole pumpkin so the prep could not be easier.
And since it cooks low & slow with aromatics and spices, the end result is just as rich and flavorful without all the extra fuss.
The best part is that you may already have many of the ingredients on hand already in your pantry & fridge, so you can make this yummy soup anytime!
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.
Process & Tips
This is a dump and go slow cooker recipe, which means it requires no browning or sauteing beforehand.
So, all you have to do is add all your ingredients to your crockpot and let it do the work for you!
The trick to getting a luscious, creamy soup (without a drop of cream) is to add your coconut milk at the very end after everything is done cooking.
Saving it until then ensures you get the creamiest results without the soup feeling thin or watered down.
And don’t worry, 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!
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.
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!
What to Serve with Slow Cooker Pumpkin Soup
Crusty bread, crunchy croutons or one bowl cornbread muffins would all be fantastic with this warm bowl of soup.
It’s also 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.
Feel free to get creative and load it up with all the toppings – such as toasted pumpkin seeds, roasted maple chickpeas, bacon bits, Parmesan cheese, a drizzle of olive oil or fresh herbs for added flavor and texture.
Serve with an easy side salad by tossing any of your favorite greens in a healthy dressing recipe for a simple and delicious soup & salad night!
If you like a little more spice, you can add a dash of hot sauce or sprinkle of cayenne pepper on top before serving.
Ingredients & Modifications
Pumpkin puree: Using canned pumpkin is a great shortcut in this recipe! Be sure to use unsweetened pumpkin puree and not pumpkin pie filling. You can make your own pumpkin puree from fresh roasted pumpkin if you like, it will just add to your prep steps & prep time.
Tomato sauce: Another great, versatile ingredient to keep in your pantry! The natural acidity of the tomato sauce provides a nice balance to the pumpkin in this soup.
Vegetable stock: You can use either vegetable stock (to keep it a vegetarian friendly meal) or chicken stock, both work great in this recipe.
Canned coconut milk: I recommend using full-fat coconut milk from a can (note that this will not work with “coconut beverage” from a box). It imparts some creaminess without much (if any) noticeable coconut flavor. You can use a low-fat coconut milk but the result will be more watery & much less creamy. You can also use an equal amount of heavy cream in its place.
Garlic: Since we’re using so few ingredients, I opted to use fresh garlic cloves for this recipe and it adds beautiful flavor to this soup. But you could also use granulated garlic powder in its place if you prefer.
Onion: I love the aromatic & savory depth of flavor that onions add to homemade soups, stews and chowders. You could also use shallot in its place. If you don’t like or can’t have onions, feel free to omit them.
Maple syrup: The hint of sweetness from the maple syrup pairs so well with these other fall flavors and ingredients in this soup. Omit the maple syrup for a low sugar or Whole30 option.
Cinnamon: The cinnamon might feel like an unexpected addition to a savory soup but it’s another fall ingredient that feels very at-home with these other flavors.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.
How to Store & Freeze Leftovers
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.
Slow Cooker Pumpkin Soup with Canned Pumpkin
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, coarsely chopped
- 2 15-ounce cans pumpkin puree (not pumpkin pie filling)
- 1 15-ounce can tomato sauce
- 2 teaspoons maple syrup, omit for Whole30
- 2 cups chicken stock, (or vegetable stock for vegetarian/vegan)
- ¼ teaspoon cinnamon
- 2 teaspoons kosher salt
To Add at the End
- ½ cup full-fat coconut milk, (or heavy cream)
- 1 tablespoon fresh lemon juice
- 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, maple syrup, 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 or cream and lemon juice. 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 if using, stirring to combine. Taste and add additional salt if desired.
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