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Pumpkin soup in a black slow cooker with fresh herbs on white background.

Slow Cooker Pumpkin Soup with Canned Pumpkin

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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.
Course Soup
Diet Gluten Free, Vegan, Vegetarian
Keyword Crockpot, pumpkin, Slow Cooker, soup
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Servings 4 -6

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