Slow Cooker Pumpkin Soup (with Canned Pumpkin!)
This easy slow cooker pumpkin soup recipe is so easy to prepare with canned pumpkin! It's a simple dump-and-go slow cooker meal that's perfectly rich, creamy and oh-so cozy.
- Prep time
- 10 min
- Cook time
- 4 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium yellow onion (finely chopped)
- 2 cloves garlic (coarsely chopped)
- 2 15-ounce cans pumpkin puree ((not pumpkin pie filling))
- 1 15-ounce cans tomato sauce
- 2 teaspoons maple syrup ((omit for Whole30))
- 2 cups chicken stock ((or vegetable stock for vegetarian/vegan))
- ¼ teaspoon cinnamon
- 2 teaspoons kosher salt
- ½ cup heavy cream ((or full-fat coconut milk))
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh rosemary (optional)
- 1 tablespoon chopped fresh sage (optional)
- Freshly ground pepper and salt to taste
- freshly grated parmesan
Instructions
- 1
Add the onion, garlic, pumpkin puree, tomato sauce, maple syrup, stock, cinnamon, and salt to a 6-quart slow cooker, stirring to combine.
- 2
Cover and cook on high for 4-5 hours or low for 6-8, or until the onion is very tender.
- 3
Uncover and add the cream or coconut milk and lemon juice. Using an immersion blender, blend until very smooth. Alternatively, working in batches, carefully ladle the soup into a blender and blend on high until smooth.
- 4
Add the rosemary and sage if using, stirring to combine. Taste and add additional salt if desired.