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Slow Cooker Pumpkin Spice Soup

This pumpkin soup is prepared using a slow cooker, blending roasted pumpkin, garlic, and aromatic spices into a velvety, subtly smoky broth. The final dish has a smooth, thick texture with a rich orange hue, infused with warm fall flavors and a hint of sweetness.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium sugar pumpkin or butternut squash peeled, seeded, and chopped
  • 4 cloves garlic whole, for roasting
  • 2 teaspoons pumpkin pie spice
  • 1 cup vegetable broth
  • 1/2 cup coconut milk or heavy cream for creaminess
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Slow cooker
  • Immersion blender

Method
 

  1. Preheat your oven to 400°F (200°C). Place whole garlic cloves on a baking sheet, drizzle with a teaspoon of olive oil, and roast for about 20 minutes until fragrant and soft. Once done, set aside to cool slightly.
  2. Meanwhile, peel and chop the pumpkin or squash into roughly 1-inch pieces, setting aside. In a bowl, toss the pumpkin with a tablespoon of olive oil and a pinch of salt, then transfer to a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
  3. Once the pumpkin and garlic are roasted and cooled enough to handle, transfer the pumpkin to your slow cooker. Squeeze the softened garlic out of their skins and add to the pot along with pumpkin pie spice and vegetable broth.
  4. Cover the slow cooker and cook everything on low for 6 to 8 hours, allowing the flavors to meld and the pumpkin to become very tender.
  5. Once cooked, use an immersion blender directly in the slow cooker to blend the soup until smooth and velvety. Alternatively, transfer in batches to a regular blender, blending until silky.
  6. Add coconut milk or heavy cream to the soup and stir well to incorporate. Taste, then season with salt and pepper as needed. Reheat briefly if necessary to serve hot.
  7. Spoon the rich, fragrant pumpkin soup into bowls. Garnish with a drizzle of cream or a sprinkle of toasted pumpkin seeds if desired, and enjoy the cozy, smooth texture and warm spices in every spoonful.

Notes

For extra depth, add a pinch of cinnamon or a splash of maple syrup to balance flavors. Leftovers can be stored in an airtight container in the refrigerator for up to three days.