
Welcome to a cozy and comforting bowl of Slow Cooker Pumpkin Soup! This recipe is perfect for those chilly days when you want something warm and hearty with minimal effort. The slow cooker does all the work, allowing the flavors to meld together beautifully while you go about your day. Garnished with fresh parsley and pumpkin seeds, this soup not only tastes fantastic but also looks inviting.
Crockpot Pumpkin Soup Ingredients
- 1 medium pumpkin (about 4-5 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish
- Pumpkin seeds, for garnish
How to Make Slow Cooker Pumpkin Soup
Start by preparing your pumpkin. Peel the skin, remove the seeds, and cut into 1-inch cubes. You can save some seeds for garnish if you like.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Transfer the sautéed onions and garlic to your slow cooker. Add the cubed pumpkin, ground cinnamon, nutmeg, ginger, salt, and pepper.
Pour in the vegetable or chicken broth, ensuring that the pumpkin is mostly covered.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pumpkin is very tender.
Once the pumpkin is fully cooked, use an immersion blender to blend the soup directly in the slow cooker until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender, blend until smooth, and then return it to the slow cooker.
Stir in the coconut milk or heavy cream until well combined. Adjust seasoning with additional salt and pepper if needed.
Allow the soup to heat through for another 15-20 minutes on low.
Tips & Tricks
- Pre-Roast Pumpkin: Before adding the pumpkin to the slow cooker, consider roasting the cubed pumpkin in the oven at 400°F (200°C) for about 20-30 minutes. This step enhances the flavor by caramelizing the natural sugars in the pumpkin.
- Use Fresh Herbs: While the recipe calls for fresh parsley as a garnish, adding a sprig of fresh thyme or rosemary to the slow cooker during the cooking process can add depth to the soup’s flavor. Just remember to remove the sprigs before blending.
- Adjust Consistency: If you prefer a thicker soup, reduce the amount of broth slightly or cook with the lid off for the last 30 minutes to allow some evaporation. For a thinner soup, you can add a bit more broth or even some water after blending.
- Spice It Up: For a spicy twist, add a pinch of cayenne pepper or a dash of hot sauce to the soup before serving. This can provide a nice contrast to the sweet and creamy pumpkin flavor, making the soup more interesting.

More Easy Slow Cooker Recipes
- 7 Must-Try Slow Cooker Recipes
- Marry Me Chicken
- Sweet Potato Black Bean Soup
- Loaded Baked Potato Soup
- Beef Sirloin Tip Roast
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We are happy to share our collection of “Old Fashioned Cravings” with you! This is our collection of family recipes that we have to collected, modified and created over the years. Our favorite meals are comfort foods tweaked to be a little bit healthier! We hope you enjoy the content and we would love to hear your favorites and suggestions!