Rich, warming and creamy (without a drop of cream) Slow Cooker Tuscan Pumpkin Soup is an easy crockpot recipe that's bound to become a weeknight staple. Plus 40+ more fall slow cooker recipes that'll help you make the most of the season!
Course Main Course, Soup
Diet Gluten Free, Vegetarian
Keyword Crockpot, fall recipes, pumpkin, Slow Cooker
215-ounce canspumpkin puree (not pumpkin pie filling)
115-ounce can tomato sauce
2teaspoonshoney or maple syrupoptional, omit for Whole30
2cupschicken or vegetable stock
1 ½teaspoonkosher salt
½cupfull-fat coconut milkfrom a can
2tablespoonschopped fresh rosemaryoptional
1tablespoonchopped fresh sageoptional
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 qt 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.
Nutrition information calculated using honey and low sodium chicken stock.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.