When it comes to slow cooker pumpkin soup you need a recipe that’s easy, time efficient and above all – delicious. Well I’m pleased to tell you that you’re in the right place for all of those things! Just like my slow cooker vegetable soup recipe, this is a ‘dump and leave’ kind of deal. Meaning you dump all your pumpkin soup ingredients into the slow cooker, switch it on and forget about it until it’s cooked. It couldn’t be simpler!
Even I had to go looking for the answer to this one as I’ve never actually prepared a pumpkin before now. I’ve carved plenty but never chopped one. Go figure right?!
Turns out it’s really very simple to do. All you need is a good sharp knife and a bit of elbow grease. Here’s how to chop a pumpkin.
*don’t throw the seeds away. Save and use them in other wonderful recipes – see near the end of this post for links.
See! I told you it was pretty simple didn’t I? The only tricky part is realising just how much muscle you need to put into it but, once you’ve found your own technique, you’ll fly through those steps in no time!
There are a couple of ways you can store your slow cooker pumpkin soup. When cooked, you can allow it to cool completely before refrigerating and consuming within 3 days. Reheat in a saucepan over a medium heat until piping hot.
Alternatively you can freeze it which is my favourite method. All you need to do is allow it to cool completely then, divide into freezer bags/tubs and freeze. I like to freeze mine in individual sized portions to minimize waste.
Use your frozen soup within 2 months and be sure to allow it to defrost thoroughly in the fridge before reheating as above. (In a saucepan over a medium heat until piping hot.)
You can use these storing methods for any kind of soup, not just slow cooker. Why not try and stock up your freezer with my easy honey carrot soup and balsamic roasted red pepper and tomato soup recipes too?
Never made a pumpkin soup before? Here’s some helpful tips to guide you on your way.
Here’s what you will need to serve 4 people.
First thing’s first – prepare those vegetables. Peel, deseed and chop the pumpkin (x 1) as per my guide earlier on in this post. Peel and roughly chop the baking potatoes (x 2) and peel/dice the onion (x 1). Dump it all in the slow cooker along with the curry powder (2 tsp), bay leaves (x 3) and a generous helping of salt and pepper.
If you’re using a stock cube or stock pot, make up the vegetable stock (1 litre | 4 Cups) according to the packet instructions then pour it all into the slow cooker.
Now you simply need to put the lid on, switch it onto high and leave it to cook for 6-8 hours.
Please don’t worry if it looks a little dry when you come back to it. There’s plenty of liquid still in there, you’ll see as soon as you give it a good stir. SO! Now the time is up – take off the lid, fish out the bay leaves and give it a good stir. Everything should be nice and soft. (Plus your house will smell incredible round about now!)
Now it’s time to puree. Either using a stick blender (which I prefer as it makes less pots!) or a food processor, blitz the soup until it’s nice and smooth and there are no more lumps left.
Finally, pour in the double cream and give it a really good stir. As suggested previously, if you need a dairy free/vegan soup, substitute the cream for 150 ml of coconut milk, almond milk or soy milk instead. You can even just add more vegetable stock instead.
Now you have your delicious pumpkin soup – there’s one final but very important thing to do. Taste it. Does is need a little more seasoning? Add more salt and pepper if you think it needs it then either serve immediately, cool and store in the fridge or cool and freeze for later.
If you really want to impress – dot a few blobs of soured cream over the top and swirl them round with a cocktail stick to make a pretty pattern. Top with some parsley and a little coarse black pepper to finish. Your soup just went from looking £3 a bowl to £10 a bowl in 2 minutes flat!
Have you made this recipe? I’d LOVE to know! Comment below, tag me on social media or send me an email. Got a picture? Bonus! It genuinely makes me super happy when I hear from you.
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This simple pumpkin soup recipe is easy to make, tastes incredible and is perfect for stocking up your freezer ready for Winter!
Add all ingredients except for the double cream into your slow cooker.
Place the lid on, cook on high for 6-8 hours until all the vegetables are soft.
Remove the bay leaves then blitz until smooth using either a stick blender or a food processor.
Stir through the double cream and add more salt & pepper if needed. Serve immediately.
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