Description
Experience the warmth of autumn with this velvety and wholesome Slow Cooker Pumpkin Soup. By slowly simmering fresh pumpkin with earthy potatoes, aromatic spices, and onions, this recipe achieves a naturally silky texture without the need for constant monitoring. It is a nutritious, fiber-rich meal that offers comfort and convenience for busy days, featuring a luxurious finish of heavy cream that elevates every spoonful into a restorative experience for the whole family.
Ingredients
2 pounds fresh pumpkin, peeled and cut into 1-inch cubes
2 medium yellow onions, diced
3 medium russet potatoes, peeled and cubed
4 cups low-sodium vegetable broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/3 cup heavy cream
Instructions
Place the cubed pumpkin, onions, and potatoes into the slow cooker.
Add the vegetable broth, salt, pepper, cinnamon, nutmeg, ginger, and cayenne pepper.
Cover and cook on high for 4 hours or low for 7-8 hours until all vegetables are fork-tender.
Use an immersion blender to purée the soup until smooth and creamy.
Stir in the heavy cream right before serving.
Adjust seasoning if necessary and serve warm.
Notes
Substitute heavy cream with coconut milk for a dairy-free version. You can swap fresh pumpkin for butternut squash if preferred. Store leftovers in an airtight container in the refrigerator for up to 3 days.