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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 7 hours
Total Time 7 hours 10 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • Pumpkin puree 2 cups: The creamy seasonal base.
  • Vegetable broth 4 cups: Creates the soup consistency.
  • Garlic 3 cloves, minced: Adds warmth and savory depth.
  • Onion 1 medium, chopped: Builds flavor.
  • Olive oil 1 tablespoon: Helps sauté aromatics.
  • Ground cinnamon 1/2 teaspoon: Adds cozy warmth.
  • Ground nutmeg 1/4 teaspoon: Brings earthy sweetness.
  • Black pepper to taste: Balances the sweetness.
  • Salt to taste: Enhances flavor.
  • Cream or coconut milk 1/2 cup, optional: Makes it extra silky.

Equipment

  • Slow cooker
  • Blender or immersion blender
  • Measuring cups
  • Spoon or Ladle
  • Knife and board

Method
 

  1. Heat olive oil in a pan and lightly sauté onion and garlic.
  2. Transfer them to the slow cooker.
  3. Add pumpkin puree.
  4. Pour in the vegetable broth.
  5. Stir in cinnamon and nutmeg.
  6. Season with salt and pepper.
  7. Cover and cook on low for 6–7 hours.
  8. Stir once halfway if possible.
  9. Blend until smooth after cooking.
  10. Stir in cream or coconut milk if using.
  11. Let cook for another 10 minutes.
  12. Serve hot.

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.