Slow Cooker Pumpkin Soup
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.
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.
Garlic. The best garlic I have found for a cheats method, is the frozen chopped garlic from the supermarket. It is a total prep time saver.
Thanks for reading our pumpkin soup crockpot recipe on Recipe This. We have many more slow cooker recipes for you to check out next. Though if you would like more soup slow cooker recipes, do check out our slow cooker leek and potato soup.
Calories: 83kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 469mg | Potassium: 575mg | Fiber: 2g | Sugar: 6g | Vitamin A: 13091IU | Vitamin C: 17mg | Calcium: 65mg | Iron: 2mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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