If you’ve been craving a cosy, fuss-free dinner that basically makes itself, this slow cooker pumpkin soup is the answer. It’s healthy, budget-friendly, and perfect for meal prepping ahead of time (because we all know weekday evenings can be chaos!).
Just like my creamy cauliflower soup and roasted tomato soup, this one ticks the family-friendly box and gets two thumbs up from even the fussiest eaters.
There’s something magical about letting your slow cooker pumpkin soup recipe bubble away all day while you get on with life. Using fresh pumpkin means you get that naturally sweet, rich flavour you just can’t beat, and blending it to creamy perfection makes it taste like it’s been simmering for hours (spoiler: it has!).
This isn’t just any soup – it’s the kind that warms you from the inside out. Whether you make a classic creamy version, switch it up with coconut milk for a dairy-free twist, or add a little spice for a Thai-style kick, it’s endlessly adaptable. And like my creamy zucchini soup and chicken and corn soup, it’s the kind of recipe that becomes a go-to in your family cookbook.
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Why You're Going To Love This Recipe
- Set-and-forget magic – 10 minutes of prep and your slow cooker does the rest.
- Healthy & hearty – made with fresh pumpkin, it’s naturally packed with vitamins and fibre.
- Freezer-friendly – stock up the freezer for quick lunches and dinners.
- Budget-friendly – simple, everyday ingredients you probably already have.
- Endlessly adaptable – make it creamy, coconut-y, spicy, vegan, or loaded with crispy bacon.
Soup Ingredients
Here’s what you’ll need to make the best slow cooker pumpkin soup. Most are pantry staples, but a couple are worth explaining:
- Leek – adds a gentle sweetness and depth of flavour that onion alone can’t match.
- Pumpkin – butternut, jap, or any sweet variety works beautifully. Fresh pumpkin is best for flavour and texture.
- Chicken stock – use a good-quality stock for a richer base. Swap for vegetable stock to keep it vegetarian.
- Thickened cream – gives that silky, luxurious finish (can substitute with coconut milk for dairy-free).
Variations
- Gluten-free – naturally GF, just ensure your stock is certified gluten-free.
- Vegan slow cooker pumpkin soup – swap the cream for coconut milk and use vegetable stock.
- Spicy kick – add 1 teaspoon curry powder or a pinch of chilli flakes/red pepper flakes or chili powder when sautéing the onion and leek.
- Thai-inspired – stir through 1–2 tablespoons of Thai red curry paste when sautéing the aromatics, and swap the cream for coconut cream or coconut milk milk for a fragrant, lightly spiced twist.
- Bacon lover’s version – sprinkle over crispy bacon pieces before serving for extra savoury flavour.
How To Make Slow Cooker Pumpkin Soup
This easy slow cooker pumpkin soup recipe couldn’t be simpler:
- Step 1: Sauté the aromatics – Heat butter and olive oil in a frying pan over medium heat. Add the leek, onion, and garlic, and cook for 5 minutes until softened. (If your slow cooker has a sear function, do this step in the insert.)
- Step 2: Load the slow cooker – Add the chopped pumpkin and pour in the chicken broth (or vegetable broth).
- Step 3: Cook – 4 hours on HIGH or 8 hours on LOW, until the pumpkin is tender.
- Step 4: Blend until smooth – Use a stick blender directly in the crockpot.
Stir through 150ml cream, reserving the rest for drizzling when serving.
- Step 5: Garnish & serve – Season with salt and pepper, top with chopped chives and a swirl of cream. Serve with crusty bread for dipping.
Top Tip
For even quicker prep, microwave the pumpkin chunks for 5 minutes before adding to the slow cooker – this can take 1–2 hours off the cooking time.
Recipe Tips
- Always be careful when blending hot soup – keep the stick blender fully submerged to avoid splashes.
- For dairy-free, swap cream for coconut milk.
- Add extra stock if you prefer a thinner soup.
- Taste before serving and adjust seasoning – pumpkin sweetness can vary.
- If you don't have a stick blender, you can use a regular blender, food processor or a Thermomix.
- Store in the fridge for 3–4 days in an airtight container.
- Freeze for up to 3 months – portion into containers for easy reheating.
- Thaw overnight in the fridge before reheating gently on the stove or in the microwave.
- Great for lunchboxes in a thermos – no mess, no fuss.
Slow Cooker Pumpkin Soup FAQs
Yes! Use coconut milk for a dairy-free alternative or simply add extra stock for a lighter soup.
Yes – simmer all ingredients in a large pot for about 30–40 minutes until tender, then blend and stir through the cream.
Soft and fluffy bread rolls, focaccia, scrolls or savoury cheese and bacon muffins are perfect for soaking up the soup.
More Slow Cooker Recipes
I love using my slow cooker for the ease and convenience! And there are so many things you can use it for as well, besides soup!
Here are a few more of my favourite slow cooker recipes:
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Slow Cooker Pumpkin Soup
Ingredients
- 30 g butter
- 1 tbs olive oil
- 1 leek finely sliced
- 1 brown onion finely diced
- 2 teaspoon minced garlic or 2 cloves, crushed
- 2 kg pumpkin chopped (butternut or jap etc).
- 1 litre liquid chicken stock
- 300 ml thickened cream
- fresh chives finely chopped, to serve
Instructions
- Heat the butter and olive oil in a frying pan over medium heat. Add the leek, onion and garlic and cook, stirring, for 5 minutes or until the leek and onion have softened. Transfer to a slow cooker/crock pot. Note: if you have a searing slow cooker, you can saute the leeks in it on the stovetop instead of using a frying pan.
- Add the pumpkin and liquid chicken stock. Cook for 4 hours on HIGH or 8 hours on LOW (or until the pumpkin has softened).
- Use a stick blender to blend until smooth. Add 150ml of the cream and stir through.
- Serve the soup with fresh chopped chives and the remaining cream.
Notes
- Always be careful when blending hot soup – keep the stick blender fully submerged to avoid splashes.
- For dairy-free, swap cream for coconut milk.
- For even quicker prep, microwave the pumpkin chunks for 5 minutes before adding to the slow cooker – this can take 1–2 hours off the cooking time.
- Add extra stock if you prefer a thinner soup.
- Taste before serving and adjust seasoning – pumpkin sweetness can vary.
- Store in the fridge for 3–4 days in an airtight container.
- Freeze for up to 3 months – portion into containers for easy reheating.
- Thaw overnight in the fridge before reheating gently on the stove or in the microwave.
- Great for lunchboxes in a thermos – no mess, no fuss.
Emily Coulson says
Can this been made on the stove?
Lucy says
Hi Emily, it can, but if you're looking for a stovetop recipe, I'd definitely suggest this one!
https://bakeplaysmile.com/classic-roast-pumpkin-soup/