Easy Slow Cooker Pumpkin Soup
Velvety slow cooker pumpkin soup that’s perfect for the fall. A super easy recipe made in two steps: all you have to do is chop the vegetables and blend the soup.
- Prep time
- 20 min
- Cook time
- 5 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 kg pumpkin (2.2 lbs, Note 1)
- 1 onion (large)
- 2 garlic cloves
- 2-3 carrots (150 g/ 5.5 oz)
- 450 g potatoes (1 lb)
- 1/2 tsp red chili flakes
- 1 tsp dried rosemary
- 1 tsp fine sea salt (or Kosher)
- 1/4 tsp ground black pepper
- 1 l vegetable stock (4 1/4 cups, Note 2)
- 125 ml heavy cream ( 1/2 cup)
- 1-2 tbsp lemon juice (OR 1-2 teaspoons balsamic vinegar, optional)
- fresh parsley (optional)
Instructions
- 1
Chop pumpkin: Halve the pumpkin and remove the seeds. Peel if necessary (Hokkaido pumpkin doesn’t need peeling, any other sort does). Cut the pumpkin into cubes.
- 2
Peel and chop the onion, garlic, carrots, and potatoes.
- 3
Fill the slow cooker: Place all the chopped vegetables, red chili flakes, rosemary, salt, pepper, and vegetable stock into the slow cooker.
- 4
Cook for 5 hours on low. Check: the vegetables should be tender. If they are not, give them another 30-60 minutes.
- 5
Blend the soup with an immersion blender (Note 3).
- 6
Stir in the cream.
- 7
Adjust the taste with salt, pepper, and red chili flakes. To lift the flavor, add a little lemon juice OR balsamic vinegar (to taste).