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A bowl of pumpkin soup prepared in the slow cooker.

Slow Cooker Pumpkin Soup

This nourishing pumpkin soup made in the slow cooker, is a healthy and inexpensive meal that can be prepared and cooked ahead of time.
5 from 2 votes
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Course: Soup
Cuisine: western
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8 serves
Calories: 295kcal
Cost: $5

Equipment

  • Frying pan
  • slow cooker (crockpot)
  • stick blender food processor or Thermomix (optional)

Ingredients

  • 30 g butter
  • 1 tbs olive oil
  • 1 leek finely sliced
  • 1 brown onion finely diced
  • 2 tsp 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

RECIPE NOTES & TIPS:
  • Be very careful when blending hot soup!
  • Store slow cooked pumpkin soup in the fridge for 3-4 days. Reheat well to serve.
  • Freeze pumpkin soup in an airtight container for up to 3 months. Thaw then reheat thoroughly before serving. 
VARIATIONS & SERVING SUGGESTIONS:
  • Swap cream for evaporated milk for a low fat option.
  • Substitute the chicken stock for vegetable stock for a vegetarian option.
  • For a spiced option, add a little curry powder when sauteing the onion, garlic and leek.
  • Add a little chilli powder and swap half the cream for coconut cream for an asian twist.
  • You can substitute the chives for any other fresh herbs such as parsley, thyme, or coriander if you prefer.
  • Try a dollop of sour cream or greek yoghurt with the herb garnish instead of a drizzle of cream.
  • Crispy bacon pieces sprinkled on top always add an extra 'yum' flavour.
  • Croutons are another option to sprinkle over the top.
  • Freshly grated parmesan adds another taste dimenson as well
  • Serve your slow cooker pumpkin soup with bread to soak up all the flavour. Try soft fresh bread rolls, a crusty breadstick buttered well, or warmed foccacia, toasted ciabatta or Turkish bread!
  •  

Nutrition

Calories: 295kcal | Carbohydrates: 25g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 221mg | Potassium: 1065mg | Fiber: 2g | Sugar: 11g | Vitamin A: 22120IU | Vitamin C: 26mg | Calcium: 94mg | Iron: 3mg