Slow Cooker Pumpkin Soup
This pumpkin soup is made by roasting and blending pumpkin with spices, then simmering it in a slow cooker until smooth and velvety. The final dish has a creamy texture with a warm, aromatic flavor profile, often enriched with cinnamon and nutmeg for a cozy fall-inspired taste.
Equipment
- Slow Cooker
- Knife
- Cutting Board
- Immmersion Blender or Blender
- Spoon or spatula
Ingredients
- 1 medium fresh pumpkin or canned pumpkin peeled, seeded, and cubed if fresh
- 1 large onion diced
- 3 cloves garlic minced
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg freshly grated if possible
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream for richness, optional
- to taste salt and pepper
Instructions
- Start by preparing your ingredients: peel and cube the pumpkin if using fresh pumpkin, dice the onion, and mince the garlic. Place everything nearby for easy access.
- Add a splash of oil to a skillet over medium heat, then sauté the diced onion until it becomes translucent and fragrant, about 3-4 minutes. Toss in the minced garlic and cook for another minute until it’s golden and fragrant.
- Transfer the sautéed onion and garlic to the slow cooker, then add the cubed pumpkin, ground cinnamon, nutmeg, and vegetable broth. Stir everything well to combine.
- Cover the slow cooker with its lid and cook on low for 4 hours, until the pumpkin is tender and easily mashed with a fork. The house will fill with warm, spicy aromas during this time.
- Once cooked, carefully use an immersion blender directly in the slow cooker to purée the mixture until smooth and velvety. Alternatively, transfer the soup to a blender in batches, then blend until smooth.
- Stir in the coconut milk or heavy cream to add richness and enhance the creamy texture. Season with salt and pepper to taste, then give it a final stir.
- Ladle the soup into bowls, and optionally garnish with a sprinkle of cinnamon or a swirl of cream for presentation. Serve hot and enjoy the cozy, spicy warmth of this easy fall dish.
