You can easily enjoy creamy pumpkin soup in your slow cooker using canned pumpkin, tomato sauce, maple syrup, chicken stock, and cinnamon.

To make Pumpkin Soup with canned pumpkin in your slow cooker or crockpot, simply combine all ingredients, cook on high for 4-5 hours or low for 6-8 hours, and blend until smooth.

So, join me and make this creamy delicious recipe and tell me how it worked for you! Please share your experiences and any variations you tried in the comments below.

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Can I Use Fresh Pumpkin Instead of Canned?

Yes, you can use fresh pumpkin instead of canned. Simply peel and chop about 2 pounds of pumpkin, then roast it until tender before pureeing. Roasting the pumpkin enhances the soup’s depth of flavor.

Slow Cooker Pumpkin Soup With Canned Pumpkin Ingredients

• 1 medium yellow onion, finely chopped
• 2 cloves garlic, coarsely chopped
• 2 cans (15 ounces each) of pumpkin puree (not pumpkin pie filling)
• 1 can (15 ounces) tomato sauce
• 2 teaspoons maple syrup (omit for Whole30)
• 2 cups chicken or vegetable stock (for a vegetarian/vegan option)
• ¼ teaspoon cinnamon
• 2 teaspoons kosher salt
• ½ cup heavy cream or full-fat coconut milk (to be added at the end)
• 1 tablespoon fresh lemon juice (to be added at the end)

Optional Toppings:

• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• Freshly ground pepper and salt, to taste
• Freshly grated Parmesan cheese

How To Make Slow Cooker Pumpkin Soup With Canned Pumpkin

1. Prepare the Ingredients: Begin by adding the finely chopped onion and coarsely chopped garlic to your 6-quart slow cooker.
2. Combine the Pumpkin and Tomato: Pour in the pumpkin puree and tomato sauce, ensuring they are evenly distributed in the slow cooker.
3. Add Sweetness and Liquids: Drizzle the maple syrup over the mixture, if using, then pour in the chicken or vegetable stock.
4. Season the Mixture: Sprinkle the mixture with cinnamon and kosher salt, stirring all the ingredients together to ensure they are well combined.
5. Set to Cook: Cover the slow cooker securely and set it to cook on high for 4-5 hours or on low for 6-8 hours, until the onions are tender.
6. Blend to Smoothness: Once cooking is complete, uncover the slow cooker and add the heavy cream or coconut milk along with the lemon juice.
7. Use an Immersion Blender: Blend the soup using an immersion blender right in the pot until the texture is very smooth and creamy.
8. Adjust Flavors and Serve: Stir in the optional chopped rosemary and sage, then taste and adjust the seasoning with additional salt and freshly ground pepper as needed. Ladle the soup into bowls, top with freshly grated Parmesan cheese, and serve warm.

How Can I Make the Soup Thicker?

To thicken the soup, you can add a peeled and diced potato or a few tablespoons of cornstarch dissolved in water during the last hour of cooking. These additions help create a thicker, more satisfying texture.

Recipe Tips

• Maximize Flavor: To enhance the flavor of your pumpkin soup, roast the pumpkin puree in the oven for 20 minutes at 375 degrees Fahrenheit before adding it to the slow cooker.
• Creamy Texture: For an even creamier texture, consider blending in a small potato or half a cup of cooked white rice before the final blending step.
• Spice It Up: If you prefer a bit of heat, add a quarter teaspoon of cayenne pepper or a tablespoon of chopped chipotle peppers in adobo sauce along with the other spices.
• Enhance With Herbs: Incorporate a bouquet garni of bay leaf, thyme, and rosemary at the beginning of cooking to infuse subtle herbal notes that complement the pumpkin.
• Low Sodium Option: To reduce the sodium content, use low-sodium chicken or vegetable stock and limit the added salt, adjusting it based on your dietary needs and taste preference.

Recipe Variations

• Vegan Delight: Replace the chicken stock with vegetable stock and use full-fat coconut milk instead of heavy cream to create a vegan version without compromising the creamy texture.
• Curried Pumpkin Soup: Add two tablespoons of curry powder and a teaspoon of turmeric during the cooking process for a vibrant curried pumpkin soup, perfect for those who love complex flavors.
• Pumpkin and Carrot Soup: Mix in two cups of diced carrots with the pumpkin for a sweet, earthy flavor that pairs well with the creamy base of the soup.
• Apple Pumpkin Soup: Include a cup of peeled and diced apples for a sweet twist that complements the earthiness of the pumpkin, adding a natural sweetness and a bit of texture.

What To Serve With Pumpkin Soup

You can serve your Pumpkin Soup with hearty, rustic sides like crusty bread, Greek Green Beans, roasted Brussels sprouts, grilled cheese sandwiches, and Dim Sims.

You can also pair it with garlic croutons, and a spinach pecan salad for a delightful meal experience.

How To Store Leftover Pumpkin Soup

In The Fridge:

Store leftover Pumpkin Soup in an airtight container to maintain freshness. It will last for about 3 to 5 days in the refrigerator. Make sure the soup cools to room temperature before storing it to prevent bacterial growth.

In The Freezer:

Pour cooled soup into freezer-safe bags or containers, leaving some space for expansion, and it should be good for up to 3 months. Pumpkin Soup freezes well due to its smooth, creamy texture without chunky ingredients that might become soggy.

How To Reheat Leftover Pumpkin Soup

Reheat your leftover Pumpkin Soup by transferring it into a pot on the stove over medium heat until it’s hot throughout. Stir occasionally to ensure even heating and prevent sticking. If the soup is too thick, add a little water or stock to thin it to your liking.

Check out More Slow Cooker Recipes:

• Slow Cooker Chicken Barley Soup
• Slow Cooker Parsnip And Carrot Soup
• Slow Cooker Broccoli And Stilton Soup