Slow Cooker Pumpkin Soup

As the days grow shorter and the air turns crisp, there’s nothing more comforting than a warm bowl of homemade soup. This Slow Cooker Pumpkin Soup checks all the boxes.

This easy-to-make crockpot pumpkin soup recipe combines the rich flavors of fall, blending the sweetness of carrots and leeks with the earthiness of sage and thyme. The pumpkin and potatoes create a naturally creamy base, so there’s no need for added butter or cream. A touch of cayenne adds just the right amount of warmth, while a dollop of crème fraîche and a sprinkle of pepitas make the perfect finishing touches.

This vegetarian soup recipe is gluten-free and can me made dairy-free by omitting the Crème Fraîche drizzle.

Whether you’re cozying up for a quiet evening or hosting a gathering, this autumn-inspired crock pot pumpkin soup will surely please everyone.

Ingredients for Slow Cooker Pumpkin Soup

Canned Pumpkin: Ensure you use pure pumpkin puree, not pumpkin pie filling containing added sugars and spices. Pumpkin adds a rich, earthy flavor and a creamy texture to the soup without the need for dairy.

Leeks: Only use the white and light green parts of the leeks, as the dark green tops can be tough and fibrous. Leeks have a delicate, sweet onion flavor that’s milder than regular onions.

Russet Potatoes: These potatoes are ideal for this soup because they are starchy and break down well during cooking. They make this a creamy pumpkin soup without the need for cream or butter.

Carrot: Carrots add natural sweetness and color to the soup. Dice them evenly to ensure they cook at the same rate as the other vegetables.

Garlic: Fresh garlic cloves provide a subtle, aromatic base that enhances the soup’s overall flavor.

Yellow Onion: Yellow onions are slightly sweet and become more flavorful as they cook. They add depth to the soup’s flavor and complement the leeks.

Fresh Sage Leaves: Sage adds a slightly peppery and earthy flavor that pairs wonderfully with pumpkin and other root vegetables. While fresh sage is preferable for its vibrant flavor, dried sage can be used if necessary (use about a third of the amount).

Fresh Thyme: Thyme contributes a subtle herbal note that enhances the soup’s complexity. Like sage, fresh thyme is best, but dried thyme can be substituted (use about a third of the amount).

Ground Nutmeg: A small amount of nutmeg adds warmth and enhances the natural sweetness of the vegetables without overpowering the other flavors. Freshly grated nutmeg is incredibly aromatic.

Ground Cayenne Pepper: This spice adds a touch of heat to balance the sweetness of the vegetables. Adjust the amount based on your heat preference.

Vegetable Stock: A good-quality vegetable broth forms the base of the soup, providing a rich, savory flavor. If you’re not concerned about keeping the recipe vegetarian, you can use homemade vegetable or chicken stock.

Salt and Ground Black Pepper: Seasoning is crucial for bringing out the flavors of the soup. Start with the recommended amount and adjust to taste after cooking and blending.

Crème Fraîche: Crème Fraîche is a cultured cream that adds a tangy richness when swirled into the soup just before serving. If you can’t find crème fraîche, sour cream or Greek yogurt are good substitutes.

Pepitas (Optional): These toasted pumpkin seeds add a delightful crunch and a nutty flavor that contrasts nicely with the smooth, creamy pumpkin soup. When sprinkled on top, they also add a decorative element.

Some Substitutes to Consider

• Pumpkin: If you don’t have canned pumpkin, substitute it with butternut squash or sweet potato puree. Both will provide a similar texture and sweetness. See the discussion below for using a fresh pumpkin.
• Leeks: If leeks are unavailable, use more yellow onions or a combination of onions and shallots for a similar mild onion flavor.
• Russet Potatoes: Any starchy potato, like Yukon Gold, can be used instead of russets. Cauliflower can also be substituted for russets for a lower-carb option, though it will change the flavor and texture.
• Carrot: Parsnips or sweet potatoes can replace carrots, offering a slightly different sweetness and texture.
• Fresh Herbs and Spices: If fresh sage and thyme aren’t available, use dried herbs instead. Use about 1/3 of the amount, as dried herbs are more concentrated. For a different flavor profile, you could substitute with rosemary or oregano.
• Cayenne Pepper: Red pepper flakes can be substituted for cayenne pepper, at twice the recommended amount. However, red pepper flakes won’t fully dissolve into the soup like cayenne pepper, so you’ll have visible flakes in the final dish. This can add a rustic texture and appearance, which some may enjoy. You can omit the cayenne or replace it with smoked paprika for a milder soup, adding a smoky flavor without the heat.
• Vegetable Stock: Chicken stock can be used if you don’t need the recipe to be vegetarian. For a richer flavor, use a bone broth.
• Crème Fraîche: If you can’t find crème fraîche, you can use sour cream, Greek yogurt, or a splash of heavy cream for a similar creamy finish.
• Pepitas: Instead of pepitas, you can garnish with toasted sunflower seeds, chopped nuts (like almonds or walnuts), or even crispy croutons for added texture.

Substituting Fresh for Canned Pumpkin

You can substitute fresh pumpkins for canned pumpkins in this Slow Cooker Pumpkin Soup recipe.

The flavor of fresh pumpkin tends to be lighter, sweeter, and more delicate than canned pumpkin. It has a subtle, natural sweetness and a slightly earthy taste. The flavor of fresh pumpkin will vary depending on the variety of pumpkin used, with some having more pronounced sweetness or nuttiness.

Canned pumpkin typically has a more concentrated, robust flavor. It has a denser, more uniform taste because it’s been cooked and pureed. Some people describe the flavor as richer and slightly more intense, so it often holds up well in baked goods and heavily spiced recipes.

Choosing Your Fresh Pumpkin:

Select a small, sweet variety, like a Sugar Pie or Pie Pumpkin. These pumpkins have a smoother texture and sweeter flavor than larger carving pumpkins. A 2 1/2-pound fresh pumpkin will yield approximately 1 3/4 cups of cooked pumpkin, sufficient for this recipe.

Preparing the Pumpkin:

• Cut the pumpkin into halves and scoop out the seeds and stringy pulp.
• Place the pumpkin halves cut side down on a baking sheet lined with parchment paper.
• Roast in the oven at 375°F (190°C) for about 45-60 minutes or until the flesh is tender and easily pierced with a fork.
• Allow the pumpkin to cool slightly, then scoop out the flesh and discard the skin.

Pureeing the Pumpkin:

Puree the cooked pumpkin in a food processor or blender until smooth. If the puree seems too thick, add water to reach the desired consistency.

Measuring:

Use about one and three-quarters cups of fresh pumpkin puree to replace a 15-ounce can of pumpkin.

Using fresh pumpkin will add a slightly different flavor and texture to your soup, but it will still be delicious and full of fall flavor.

Just note that fresh pumpkin can sometimes have a higher water content than canned, so you might need to adjust the liquid in the recipe slightly.

Other Slow Cooker Recipes

If you are looking for more slow cooker soup recipes, you’ve come to the right place!

• This Slow Cooker Lentil Soup is a hearty, nutritious, and easy-to-make meal that’s perfect for chilly days or any time you’re craving something comforting. The recipe also includes instructions for making this soup on the stove.
• This Slow Cooker Potato Leek Soup is a comforting and hearty dish perfect for colder weather or anytime you’re in the mood for a satisfying soup.
• Crockpot Turkey Chili is the perfect ‘set and forget’ meal. Whether it’s a game day, a ski day, a busy day or just a cold night, this ground turkey chili will be a welcome meal come dinner time. A few minutes of prep time in the morning will yield a big batch of healthy and hearty turkey chili for dinner. Both crockpot and stovetop instructions are provided.
• This Butternut Squash Chili is a hearty, comforting dish perfect for a cozy night in or a festive gathering. It starts with a base of sautéed onions and garlic, to which diced butternut squash is added, lending a sweet, nutty flavor that pairs beautifully with the bold heat of jalapeños and the smokiness of chipotle in adobo.
• This flavor-FULL, healthy, and easy Chicken Chili combines lean protein, hearty beans, and a vibrant blend of spices to thrill your taste buds. Whether you’re hunkering down on a chilly evening or serving up a family feast, this Healthy White Chicken Chili Recipe is a crowd-pleaser that won’t derail your wellness goals.

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