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 coconut milk, this soup is perfectly rich, creamy and so nourishing.
215-ounce cans pumpkin puree (not pumpkin pie filling)
115-ounce can tomato sauce
2teaspoonsmaple syrupomit for Whole30
2cupschicken stock(or vegetable stock for vegetarian/vegan)
To Add at the End
½cupfull-fat coconut milk(or heavy cream)
1tablespoonfresh lemon juice
2tablespoonschopped fresh rosemaryoptional
1tablespoonchopped fresh sageoptional
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.
Nutrition information calculated with low sodium chicken stock, maple syrup and full-fat canned coconut milk.For Whole30 or a low sugar version, omit the maple syrup.For vegan and vegetarian, be sure to use vegetable stock.To make this recipe in the pressure cooker, see this instant pot pumpkin soup recipe.For more ingredients & modifications, see the full blog post above.