What better way to welcome in fall than with some pumpkin slow cooker soup! Grab a sugar pumpkin and your slow cooker and let’s get started!
I will admit it right here and now: cans of pureed pumpkin are fabulous, and I am the first one to raise my hand and say yes! this is the absolute right way to go for so many pumpkin recipes. But if you ever want to walk on the wild side and make something out of an Actual Pumpkin, this recipe for slow cooker pumpkin soup is your friend. Because you KNOW that anything that comes out of the slow cooker is going to be, well, amazing. Ready to go old school pumpkin with me? Let’s make it!
First up: get a pumpkin. And by that I mean a sugar pumpkin, which is the kind of pumpkin you want for this or any other recipe that calls for fresh pumpkin as an ingredient. Honestly, the hardest part of thie whole recipe is peeling the pumpkin, which is actually not all that hard. Here’s a handy guide to that process, after which you are pretty much home free.
You’re going to brown your peeled and chopped pumpkin along with some onion, and then here comes the slow cooker action: put your pumpkin and onions into your slow cooker along with some chicken broth and some herbs and spices, and let your slow cooker do its thing. After a few hours, you are going to whirl the whole thing up in your blender into a thick and cozy soup.
Stir in a little heavy cream and garnish with some cinnamon and pumpkin seeds and there you have it. All treat. No tricks. Yay for pumpkins!
- 1 tablespoon olive oil
- 1 medium sugar pumpkin, seeded, peeled and cubed
- 1 medium onion, chopped
- 3 cups chicken stock, or more as needed
- 1 sprig each fresh rosemary, thyme and sage
- 2 cinnamon sticks
- 2 bay leaves
- 1/2 cup heavy cream
- Cinnamon for garnish
- Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion and saute until lightly browned (you may have to do this in batches).
- Transfer to slow cooker and pour in enough chicken broth to cover the pumpkin. Tie all the herbs and spices into a piece of cheesecloth and add to slow cooker. Cover and cook on low for four hours.
- After four hours, remove herbs and puree the soup with a blender. Stir in heavy cream. Ladle into bowls and garnish with cinnamon and toasted pumpkin seeds.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!