You can make a delicious autumn slow cooker pumpkin soup with only 4 ingredients: pumpkin, onion, vegetable stock, and cream.

To make Pumpkin Soup in your slow cooker or crockpot, simply toss in the pumpkin, onions, and stock, cook on low for about 6 hours, then blend smoothly and stir in the cream.

This recipe is so easy it’s almost like magic, but tastier! Drop a comment below if you try it out, and let’s see who can make the creamiest soup!

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Can I use canned pumpkin for this pumpkin soup recipe?

Absolutely! If fresh pumpkins are playing hard to get, grab a can of pumpkin puree. Just make sure it’s not pumpkin pie filling – that’s a whole different ball game. It’ll make your life easier and your soup just as tasty.

4 Ingredients Slow Cooker Pumpkin Soup Ingredients

• 2.2 lbs (1 kg) of pumpkin, peeled and chopped
• 2 small onions, peeled and chopped
• 4.2 cups (1 litre) of vegetable stock
• 1/2 cup (120 ml) of cream

How To Make 4 Ingredients Slow Cooker Pumpkin Soup

1. Start Your Slow Cooker: Place the chopped pumpkin and onions into your slow cooker. Pour in the vegetable stock.
2. Set and Forget: Cover and cook on LOW for 4 to 6 hours. The pumpkin should be tender enough to mash easily with a fork.
3. Cool Off: Once cooking is complete, turn off the cooker and let the soup cool for about 10 minutes. This makes it safer to blend.
4. Blend It Smooth: Use a stick blender right in the pot to puree the soup until it’s completely smooth.
5. Creamy Finish: Stir in the cream gently until well incorporated.
6. Season and Serve: Taste your soup and add salt and pepper as needed. Serve it up warm and enjoy the creamy goodness!

Recipe Tips

• Boost the Flavor: Try roasting the pumpkin and onions first. It’s like giving them a suntan, bringing out a rich, deep flavor that’s straight-up delicious.
• Spice It Up: A dash of nutmeg or cinnamon can turn your soup from flat to fab. It’s like a pumpkin pie, but slurpable! So, don’t be shy; spice it up and enjoy the ride.
• Cream Alternatives: Out of cream? No sweat! Coconut milk steps in smooth and silky, and plays nice with pumpkin. Plus, it brings a hint of the tropics to your bowl.
• Herb Infusion: Tie some sage, thyme, and rosemary into a little herb bouquet. Let it swim with your soup while it cooks, then yank it out before blending. It’s like a spa day for your soup!

Recipe Variations

• Vegan Friendly: Ditch the dairy and go vegan by using almond or soy milk. It keeps things creamy and dreamy without any moo involved.
• Make It Chunky: Love a bit of chew? Set aside some pumpkin and onions, then toss them back in after blending for that satisfying bite. It’s like a treasure hunt in your bowl!
• Bring the Heat: If you’re into spice, why not throw in some diced jalapeño or a sprinkle of cayenne? It’s like a little firecracker in your soup—boom!
• Protein Boost: Toss in some cooked white beans or shredded chicken to beef up your soup. It’s a full meal that’ll stick to your ribs and keep you smiling.

What To Serve With Pumpkin Soup

Serve your Pumpkin Soup with Parmesan thyme biscuits, a kale and pear salad, spiced pecan trail mix, toasted pumpkin seeds, and cranberry goat cheese crostini.

You can also pair it with balsamic-glazed Brussels sprouts, Sweet Potato Wedges, a wild rice pilaf, and thinly sliced radishes for a refreshing crunch.

How To Store Leftover Pumpkin Soup

In The Fridge:

Pour the cooled pumpkin soup into an airtight container and make sure to seal it tightly. This method will keep your soup fresh and tasty in the refrigerator for up to 5 days. Remember to cool the soup completely before storing it.

In The Freezer:

This creamy pumpkin soup freezes quite well. After cooling, transfer it to freezer-safe bags or containers. It’s important to leave some space at the top as the soup will expand when frozen. Use within 3 months for best quality.

How To Reheat Leftover Pumpkin Soup

Reheat your leftover Pumpkin Soup by pouring it into a saucepan over medium heat. Stir occasionally and allow the soup to heat through evenly for about 10 minutes; ensure it does not boil.

Alternatively, microwave it in a microwave-safe container for 3-4 minutes, stirring halfway through.

Check out More Slow Cooker Soup Recipes:

• Slow Cooker Kangaroo Tail Soup
• Slow Cooker Minestrone Soup
• Slow Cooker Apricot Chicken Without French Onion Soup