Slow Cooker Pumpkin Soup
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How to make the BEST slow cooker pumpkin soup. This creamy Crockpot soup is loaded with fresh pumpkin, onion, garlic, Greek yoghurt, and vegetable stock.
You’re not going to find an easy pumpkin soup than this one and even better you can swap the pumpkin for butternut squash or carrots and have the same results.
I just love pumpkin soup. I love how creamy pumpkin soup is, how you can use pumpkin soup as a base for a curry, or how you can batch freeze pumpkin soup for later.
Plus, if you have been reading Recipe This for a while, then you will know we are all about the kitchen gadgets.
So, this week we have already shared soup maker pumpkin soup and instant pot pumpkin soup and today, I wanted to show you how to also make a pumpkin soup in the slow cooker.
The idea being, that you can dump your slow cooker pumpkin soup ingredients in, let it slow cook and then use your hand blender later to make the soup smooth and creamy.
Also, what I love most about a slow cooker pumpkin soup is that you can make a much bigger batch compared to the soup maker.
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Can You Make Soup In The Slow Cooker?
Yes, you certainly can make soup in a slow cooker, and you will LOVE slow cooker soup.
Making slow cooker soup is a great way to have a clear out and then when you have almost finished it, the remains in the slow cooker can be the creamy sauce for some slow cooker chicken breasts for a curry.
Or use the slow cooker to have a clear out, like we did with our slow cooker leek and potato soup recipe.
What Pumpkin Is Best For Soup?
The best pumpkin for soup, is cubed fresh pumpkin. When it is Halloween and I have loads of pumpkin, I will get the hubby to batch chop pumpkin and then I can use it to make soup with.
I also note, that in Australia pumpkin can often mean butternut squash and if this is YOU and you are Aussie, then butternut squash cubed, works very well too.
How Long Does Pumpkin Soup Last In The Fridge?
Pumpkin soup will last for four days in the fridge. Even better, pumpkin soup will last for six months in the freezer.
You can keep pumpkin soup in the fridge in a container and then microwave it as you need it.
Or sometimes, what we do is leave our Crockpot in the fridge and put it back on low for an hour the next day to warm through, as it saves on washing up!
How To Thicken Pumpkin Soup?
The BEST trick to thickening up pumpkin soup is to add in chunks of bread. Most of us will serve our creamy pumpkin soup with some bread and its perfect for using some spare and adding it to the soup.
If your pumpkin soup is not thick enough, break up some bread, add it in and then use your hand blender to blend until smooth.
Then for next time, note that the reason your soup is not thick, is because too much liquid has been added, so add a little less next time.
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Pumpkin Soup Ingredients
Pumpkin – You will want loads of cubed pumpkin, that you can dump into the slow cooker to transform into soup. I always have loads prepped that need using up.
Onion – I also recommend adding an onion. You can peel and dice the onion and then sauté it with extra virgin olive oil to flavour your slow cooker first, or skip the sauté step.
Garlic – Your pumpkin soup tastes better because of the garlic. You don’t have to use fresh garlic though you can cheat. Swap fresh garlic for garlic puree, chopped frozen garlic, or garlic seasoning. We went with Morrison’s frozen chopped garlic and it’s a life saver for quick prep.
Stock – I also recommend using our instant pot veggie stock. It’s such a great way to add stock to your soups and it freezes perfectly. Though you can of course use any veggie stock and you will need 700ml.
Seasoning – Then for seasoning for your easy pumpkin soup recipe, we are going with a parsley, mixed herbs, oregano, salt, and pepper.
Yoghurt – For the magic of a creamy pumpkin soup we are using a little Greek yoghurt before blending. It makes such a difference to the soup and you will love it like this.
Then for the kitchen gadgets that we have used in this pumpkin soup crockpot recipe it has just been our Crockpot Slow Cooker. We have this one and its wonderful for many types of slow cooker recipes and also great for creamy easy soups.
Plus, we recommend you head over to our slow cooker recipes category as we have more than 100 tried and tested slow cooker recipes and have been using slow cookers for 18 years.
How To Make Pumpkin Soup?
- Peel. If you haven’t done so already, peel and dice loads of pumpkin. We used 900g of pumpkin in our soup.
- Optional. I like to sauté my onion first in my slow cooker with some extra virgin olive oil. This is optional and can just be dumped in with the other ingredients.
- Dump. Add to the slow cooker everything but the yoghurt and mix well.
- Cook. Slow cook on high for 4 hours or on low for 7 hours.
- Add. Then add the Greek yoghurt and use a hand blender to mix until smooth.
- Serve. Then your easy pumpkin soup is ready for serving.
And I am sure you can see why crockpot pumpkin soup is a true favourite of mine.
Can You Freeze Pumpkin Soup?
Yes, you sure can freeze pumpkin soup and it will LAST for 6 months in the freezer. That means that October pumpkin soup you loaded into the freezer is good until Easter.
In fact, here I am with my favourite sticky labels, plastic bowls and my perfect pumpkin soup heading to the freezer:
What To Serve With Pumpkin Soup?
My first option with pumpkin soup is to serve it with some bread. There is nothing better than some warm bread to dunk into your bowl of healthy pumpkin soup.
But you might be looking for a healthy pumpkin soup that is free of grains and that is why I have an awesome backup plan. That is air fryer pumpkin. Roasted like you would cook roast potatoes and so good and adds a lovely bit of texture to your pumpkin soup.
This is our air fryer pumpkin that we serve with our pumpkin soup and you can serve this and bread too if you prefer:
What To Make With Leftover Pumpkin Soup?
Are you looking for something different to make with your leftover pumpkin soup and need urgent leftover pumpkin soup ideas? Then let me share with you what I do with it.
Firstly, you can freeze your leftover pumpkin soup and then you have pumpkin soup for another day.
Secondly, use it to make a batch of our curry sauce which has pumpkin as its hidden ingredient and tastes so good on a curry.
Thirdly, pumpkin and butternut squash are both good for hidden veggie sauces. I will often use leftover pumpkin (or butternut squash) as a base for my slimming world cheese sauce, that then goes into my air fryer lasagne.
You can then batch loads of cheese sauce for the freezer for other meals for when you have loads of pumpkin soup leftover.
Your pumpkin slow cooker recipe is below, note you can print it out with or without photos, adjust servings, or click between metric and imperial depending on where you are in the world.
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Slow Cooker Pumpkin Soup
- 900 g Cubed Pumpkin
- 1 Medium Onion peeled and sliced
- 1 Tbsp Chopped Garlic
- 700 ml Instant Pot Veggie Stock
- 2 Tsp Extra Virgin Olive Oil
- 1 Tbsp Parsley
- 1 Tbsp Mixed Herbs
- 1 Tbsp Oregano
- Salt & Pepper
- 2 Tbsp Greek Yoghurt
- If you have not done so already, peel and dice your pumpkin into cubes and peel and slice your onion.
- Load your onion into the Crockpot and saute with extra virgin olive oil. Then take the slow cooker off the heat and stir in the garlic.
- Then add in everything but the yoghurt, stir and slow cook for 4 hours on high or 7 hours on low.
- When the time is up add in Greek yoghurt and mix with a hand blender until you have smooth pumpkin crockpot soup.
I thought i would try this as i usually make it on the stove top but my slow cooker usually sits there until i want to do a roast, the instructions were great and it turned out so good, i love the idea you can just leave it and go about your day, thank you.