Slow Cooker Pumpkin Soup
This pumpkin soup is made by slow simmering roasted pumpkin and aromatic spices, resulting in a deeply flavorful, velvety consistency. The long cooking process enhances caramelization, creating a rich and hearty dish with a smooth final texture and fragrant appearance. It is served as a warm, comforting bowl perfect for cozy autumn evenings.
Equipment
- Slow Cooker
- Blender
Ingredients
- 2 pounds pumpkin (peeled and chopped) butternut or sugar pumpkin works well
- 1 cup vegetable broth or chicken broth for added richness
- 1 teaspoon cinnamon ground
- 1/2 teaspoon nutmeg ground
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 1/2 cup sour cream or coconut milk for blending and finishing
- to taste salt & pepper adjust seasonings at the end
Instructions
- Heat olive oil in a skillet over medium heat and sauté chopped onion and minced garlic until softened and fragrant, about 5 minutes. Transfer the sautéed mixture to the slow cooker.
- Add the chopped pumpkin, vegetable broth, cinnamon, and nutmeg to the slow cooker with the sautéed aromatics. Stir gently to combine all ingredients.
- Cover the slow cooker and cook on low for about 6 hours, until the pumpkin is fork-tender and the flavors are deeply melded, filling the house with a warm aroma.
- Once cooked, carefully blend the soup until smooth using an immersion blender or transfer in batches to a blender, then return to the slow cooker or a pot.
- Add the sour cream or coconut milk to the blended soup and stir well to create a creamy, velvety texture. Taste and adjust with salt and pepper as needed.
- Pour the hot soup into bowls and garnish with a sprinkle of cinnamon or a swirl of coconut milk, if desired. Serve warm for a comforting, hearty dish.
Notes
For a more enhanced flavor, roast the pumpkin beforehand and add a drizzle of olive oil on top before serving. Adjust spice levels according to taste, and enjoy this rich, nourishing fall favorite.