Go Back

Slow Cooker Spiced Pumpkin Soup

This slow cooker pumpkin soup combines roasted pumpkin and warm spices, blended into a smooth and velvety texture. The soup is simmered with cinnamon, garlic, and aromatics, resulting in a hearty, comforting dish with a rich, velvety appearance. It’s ideal for cozy evenings with a fragrant, bowl of autumnal flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 medium pumpkin (fresh or canned, pureed) roasted if fresh
  • 2 cloves garlic minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup vegetable broth
  • 1/2 cup coconut milk optional for creaminess
  • to taste salt and pepper

Equipment

  • Slow cooker
  • Blender

Method
 

  1. Place the pumpkin purée into the slow cooker and spread it evenly across the bottom.
  2. Add the minced garlic, ground cinnamon, and ground nutmeg directly over the pumpkin, allowing their aromas to infuse as you stir gently.
  3. Pour in the vegetable broth and stir everything together until well combined. The mixture will look smooth and slightly thick.
  4. Cover the slow cooker with the lid and set it to low heat. Let it simmer for about 4 hours, until the flavors meld and the pumpkin is heated through.
  5. After cooking, unplug the slow cooker and carefully blend the soup directly inside using an immersion blender or transfer it in batches to a blender. Blend until the soup is silky, smooth, and velvety.
  6. Stir in the coconut milk for extra creaminess, then season with salt and pepper to taste. Blend again briefly to incorporate the seasoning and flavor.
  7. Pour the hot, velvety soup into bowls and garnish with a sprinkle of cinnamon or fresh herbs if desired. Serve immediately and enjoy the warm, fragrant flavors.