Slow Cooker Pumpkin Soup Recipe - Allrecipes.com
Slow Cooker Pumpkin Soup Recipe
  • READY IN 4+ hrs

Slow Cooker Pumpkin Soup

Recipe by  

"This easy soup will really warm you up on a winter evening!"

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Ingredients Edit and Save

Original recipe makes 2 quarts Change Servings
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  • PREP

    30 mins
  • COOK

    4 hrs
  • READY IN

    4 hrs 30 mins

Directions

  1. Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.
  2. After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2008

I used plain canned pumpkin I had leftover from turkey day. I didn't have heavy cream so I just added sour cream at the end. Also since I like thing a little spicy I just added a dash of red pepper flakes. It was quite good. I would make it again

 
Most Helpful Critical Review
Nov 01, 2010

This may be an excellent recipe. It looks very good. But I will never make it because I do not know what a medium onion looks like or what a medium sugar pumpkin looks like. Recipes may refer to medium, but should then state a quantity of the item. One person's medium may be another's small or large - who knows?

 

22 Ratings

Dec 18, 2005

On its own, a bit bland, but one heck of a base for a hearty winter soup: I added butter, curry powder, sesame and wasabi oil to the saute; put the herbs in at the bottom of the slow cooker, with cinnampon sticks at the sides and bay leaves layered in; kicked up the bay a bit, and set it for 12 hours on low. When done, used a bit of the broth to saute some nice langoustines (any subtle-flavored fish would have done), added langs to bottom of serving bowl, poured soup over, drizzled with heavy cream. A smash hit at our house.

 
Jan 17, 2008

I had to use dried herbs, I live up north so fresh herbs are hard to get. I served this to people at work, they loved it!

 
Nov 13, 2006

I found the soup a little bland, maybe if I spice it up with some ginger and cayenne pepper... or add some brown sugar and nutmeg... it is a good base, but it needs something else. In any case, thank you for sharing.

 
Nov 01, 2010

I like it because it's simple. I made pumpkin soup every year at Halloween and the kids loved it before going Trick/Treat. If you follow any recipe for carrot or squash soup it's very similar. I like to add celery and POTATOES to make it thicker. More spices like pumpkin pie mix and curry, chili powder and whatever herbs I like. sometimes I leave the soup chunky with big pieces of pumpkin. I use lots of onions and butter.

 
Oct 13, 2008

The Recipe started a little bland, but after I added a little V8 Juice it balanced well with some pasta. Was well liked by non soup eaters, will definitely make again!

 
Nov 23, 2007

A little bland so I added some fresh pressed garlic and cooked for six hours.

 

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Nutrition

  • Calories
  • 129 kcal
  • 6%
  • Carbohydrates
  • 15.5 g
  • 5%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 265 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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