Pumpkin Soup in the Slow Cooker

    Pumpkin Soup in the Slow Cooker

    (27)
    57saves
    4hours30min


    31 people made this

    Nothing beats pumpkin soup as a winter warmer. This is easy to make in the slow cooker for a make-ahead meal.

    Ingredients
    Serves: 8 

    • 1 tablespoon olive oil
    • 1 medium pumpkin, peeled, seeded and cubed
    • 1 medium onion, diced
    • 3 cups chicken stock, or as needed
    • 1 sprig fresh rosemary
    • 1 sprig fresh thyme
    • 1 sprig fresh sage
    • 2 small cinnamon sticks
    • 2 bay leaves
    • 1/2 cup heavy cream

    Directions
    Preparation:30min  ›  Cook:4hours  ›  Ready in:4hours30min 

    1. Heat the olive oil in a large frypan over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken stock to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours.
    2. After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.
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    Reviews and Ratings
    Global Ratings:
    (27)

    Reviews in English (27)

    by
    98

    I used plain canned pumpkin I had leftover from turkey day. I didn't have heavy cream so I just added sour cream at the end. Also since I like thing a little spicy I just added a dash of red pepper flakes. It was quite good. I would make it again  -  29 Nov 2008  (Review from Allrecipes USA and Canada)

    by
    52

    On its own, a bit bland, but one heck of a base for a hearty winter soup: I added butter, curry powder, sesame and wasabi oil to the saute; put the herbs in at the bottom of the slow cooker, with cinnampon sticks at the sides and bay leaves layered in; kicked up the bay a bit, and set it for 12 hours on low. When done, used a bit of the broth to saute some nice langoustines (any subtle-flavored fish would have done), added langs to bottom of serving bowl, poured soup over, drizzled with heavy cream. A smash hit at our house.  -  18 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    49

    This may be an excellent recipe. It looks very good. But I will never make it because I do not know what a medium onion looks like or what a medium sugar pumpkin looks like. Recipes may refer to medium, but should then state a quantity of the item. One person's medium may be another's small or large - who knows?  -  29 Oct 2010  (Review from Allrecipes USA and Canada)

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