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!
If you can’t get hold of a pumpkin, try this spicy roast butternut squash soup instead. It’s equally as exquisite!
How To Prepare a Pumpkin for Slow Cooker Pumpkin Soup
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.
- Slice off the top and bottom of your pumpkin.
- Working your way round, carefully slice off all the skin.
- Cut the pumpkin in half.
- Use a spoon to scrape out the seeds and fibrous strands from the middle. *
- Cut the pumpkin into 1″ cubes ready for your slow cooker pumpkin soup.
*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!
How to Store Your Slow Cooker Pumpkin Soup
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 minimise waste. These make for fabulous speedy midweek meals.
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?
Tips for Making Slow Cooker Pumpkin Soup
Never made a pumpkin soup before? Here’s some helpful tips to guide you on your way.
- Don’t just hack at your pumpkin willy nilly, you’ll probably end up hurting yourself. Use the instructions provided earlier in this post to help you do it correctly and avoid any potential accidents.
- Don’t be tempted to buy a huge pumpkin. In all likelihood, it won’t actually fit in your slow cooker! Stick to my suggested weight of 1225g (unchopped weight) and you can’t go far wrong. Most supermarkets/green grocers have scales right there in the vegetable aisle, make the most of them as it’s really hard to gauge by eye.
- Need to make this a dairy free/vegan soup? Switch out the double cream for approx 150ml of coconut milk, almond milk or soy milk.
- Rather skip adding the cream altogether? Add 200ml of extra vegetable stock at the end of the recipe instead.
- Don’t skip the curry powder. You can’t directly taste it in the end results but it acts kind of like salt – It brings out the best flavours from the other ingredients.
- Try not to worry about leaving your slow cooker on high instead of low for a long period of time. Although it’s unusual to do this, winter vegetables are quite tough and require a bit more oomph to cook them through. It will all work out I promise.
Easy Slow Cooker Pumpkin Soup Recipe
Here’s what you will need to serve 4 people.
- 1 x 1225g (2 lb 11 oz) Pumpkin
- 2 x Baking Potatoes (approx 10cm)
- 1 x Onion (approx 7cm dia)
- 2 tsp Curry Powder
- 3 Bay Leaves
- Salt & Pepper
- 1 Litre (4 Cups) Vegetable Stock
- 200ml (3/4 Cup + 1 tbsp) Double Cream
- 3.5 Litre Slow Cooker
- Stick Blender or Food Processor
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.
Final Thoughts on Slow Cooker Pumpkin Soup
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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- 1225 g Pumpkin - Unchopped Weight, (peeled, deseeded & diced)
- 2 Baking Potatoes - approx 10cm, (peeled & chopped)
- 1 Onion - approx 7cm dia, (peeled & diced)
- 2 tsp Curry Powder
- 3 Bay Leaves
- Salt & Pepper
- 1 Litre Vegetable Stock
- 200 ml Double Cream
- 1 3.5 Litre Slow Cooker
- 1 Stick Blender or Food Processor
- 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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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 341Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 57mgSodium: 805mgCarbohydrates: 40gFiber: 6gSugar: 11gProtein: 7g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.