Slow Cooker Pumpkin Soup

Slow Cooker Pumpkin Soup

19
danaopal 1

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

4 h 30 m servings 129 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

19
  1. 22 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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 ...

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, wit...

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...

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!

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, ...

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....

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!

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

I followed the recipe for this soup and thought it was delicious. Wonderful on a cold, fall day! Really nice flavour with the fresh herbs! I would definitely make this recipe again.