‘Tis the season for all things pumpkin, so I wanted to share this creamy and savory slow cooker pumpkin soup recipe! It’s chock full of flavor – plus deliciously spiced and herby – with both slow-cooked pumpkin and carrots as the main base.
Enjoy it on its own, or add a dollop of Greek yogurt and/or crunchy roasted pumpkin seeds on top for added texture!
Crockpot Pumpkin Carrot Soup
This crockpot pumpkin soup is super simple, hearty, savory, and fall-flavored.
I love how it’s more of a savory/herby pumpkin soup compared to some of the sweeter pumpkin soups I’ve had. (You know I’m always team savory!)
The combination of pumpkin, sage, garlic, ginger, and everything else is so unbelievably tasty; there’s a ton of flavor packed into this soup without requiring a ton of work.
And while it’s cooking it smells like Thanksgiving dinner!
Recipe Ingredients
Here’s what you’ll need to make this slow cooker pumpkin soup:
- pumpkin puree (Either canned or fresh – see section further down in the post for how to make fresh pumpkin puree!)
-
onion
-
carrots
-
celery
-
garlic
- fresh ginger (This gives it a lovely hint of spicy sweetness!)
-
spices (Smoked paprika, ground coriander, chili powder, and salt. A little bit of optional cayenne pepper gives it some heat!)
-
fresh herbs (sage, thyme, and bay leaves)
-
vegetable broth (Chicken broth also works, if you prefer. Either way, I recommend using low sodium broth.)
-
heavy cream (You can use unsweetened coconut cream for a vegan version of this soup.)
Plus, any optional garnishes you’d like! (See later in the post for topping ideas.)
How to Make Slow Cooker Pumpkin Soup
This pumpkin soup is really simple to make.
Start by adding everything except the cream in your slow cooker. (If you’re making your own homemade pumpkin puree, see the section below for how to roast and mash it).
Cook on low for 6-7 hours (or high for 3-4 hours) until all the vegetables are soft and tender.
Then, remove and toss the bay leaves. Pour in the cream (or coconut cream) and stir to combine.
In batches, transfer the soup to a high-powered blender and blend until very smooth. Season to taste with salt and cayenne pepper (for optional added heat).
Lastly, add any desired toppings, then serve!
What’s the best pumpkin for pumpkin soup?
The best pumpkin to use for cooking (in most situations) is called a pie pumpkin, or a “sugar pumpkin”.
They’re usually pretty small (compared to the pumpkins you might carve for Halloween), and they’re perfect for roasting or baking!
How to Make Fresh Pumpkin Puree
Want to make your own homemade pumpkin puree? Start by preheating the oven to 350 F. Cut a 2-3 lb pie pumpkin in half lengthwise and scoop out the seeds with a spoon.
Then, rub the pumpkin halves with olive oil and sprinkle with salt. Place them cut side down on a sheet pan and roast for 45-50 minutes, until tender. Scoop out the flesh with a spoon and discard the skin.
For this recipe, you can measure and use the cooked pumpkin without pureeing it, since the soup will get blended at the end anyways!
Topping Ideas
Feel free to add any toppings you like, including:
- pumpkin seeds/pepitas (they’d be extra good toasted – just cook them on the stove with a little oil until they get slightly browned but not burned)
- croutons
- Greek yogurt/sour cream
- shredded or crumbled cheese (goat cheese, white cheddar, etc.)
- bacon crumbles
- chopped apple
What to Serve With Pumpkin Soup
If serving this soup as a starter or side, here are some main dishes it would be great with:
- Stuffed Portobello Mushrooms with Feta
- Instant Pot Pork Roast
- Pan Seared Chicken Thighs with Pomegranate Glaze
- Instant Pot Farro Risotto with Mushrooms
- Maple Mustard Chicken Thighs
Or, it can also be a cozy dinner alongside crusty bread or grilled cheese sandwiches. A side salad (like this vegan kale caesar salad) would be delicious with this, too!
Storage Tips
Store this pumpkin carrot soup in an airtight container in the refrigerator for up to 5 days. Don’t add toppings (especially anything dairy-based) until just before you’re ready to serve, or the soup won’t last as long.
You can also freeze this soup for up to 3 months – portion out into a zip top bag, then freeze flat. I’d recommend freezing it in approximate serving size portions so it’s easier to reheat, especially if you don’t want to eat all of it at once.
I hope you love this dreamy fall-inspired soup as much as I do. 🙂 Enjoy – the full recipe card is below!
Looking for more fall-inspired dishes? Check these out:
- Instant Pot Butternut Squash Soup
- Harvest Bowls with Sweet Potato
- Butternut Squash Turkey Chili
- Black Bean Vegan Burgers with Pumpkin
- Vegan Thai Curry with Sweet Potatoes
- Instant Pot Vegetable Soup
Slow Cooker Pumpkin Soup
This deliciously creamy and savory slow cooker pumpkin soup recipe is chock full of flavor, with herbs, spices, carrots, and more veggies.
Ingredients:
- 1 medium onion, large diced
- 2 medium carrots, large diced
- 3 celery stalks, large diced
- 3 garlic cloves, roughly chopped
- 1-inch piece of fresh ginger, peeled and roughly chopped
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 tablespoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 3 bay leaves
- 1 tablespoon kosher salt
- 2 15-oz cans pumpkin puree (or about 3 1/2 cups fresh pumpkin puree)
- 4 cups low sodium vegetable or chicken broth
- 3/4 cup heavy cream or unsweetened coconut cream
- salt and cayenne pepper, to taste
- optional garnishes: pumpkin seeds, plain yogurt or sour cream
Instructions:
- Place all soup ingredients except cream (onion through broth) in a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, until all vegetables are tender.
- Remove bay leaves and discard. Stir in the cream (or coconut cream).
- In batches, transfer soup to a high-powered blender and blend until very smooth. Season to taste with salt and cayenne pepper.
Notes:
- For a little extra heat/spice: add 1/4 teaspoon cayenne at the end.
- To make fresh/homemade pumpkin puree: Preheat the oven to 350 F. Cut a 2-3 lb pie pumpkin (sometimes called sugar pumpkin) in half lengthwise and scoop out the seeds with a spoon. Rub the pumpkin halves with olive oil and sprinkle with salt. Place cut side down on a sheet pan and roast for 45-50 minutes, until tender. Scoop out the flesh with a spoon and discard the skin. For this recipe, you can measure and use the cooked pumpkin without pureeing it since the soup will get blended at the end anyways.
- Storage tips: Store this soup in an airtight container in the refrigerator for up to 5 days. Wait to add toppings (especially anything dairy-based) until just before you're ready to serve. You can also freeze this soup for up to 3 months.
