This is such a delicious version of Pumpkin Soup, super easy to make in the Slow Cooker and Pressure Cooker.
This version of Pumpkin soup is a classic, filled with lovely mild balanced spices and so quick and easy to prepare. You can then choose to cook it on high, low in the slow cooker or in the pressure cooker (or Instant Pot – which takes only 15 minutes cooking time!)
If you follow my page you know the is the second Pumpkin Soup I have, the original is with potato and is a lot thicker and leans more on the lovely warm curry flavors.
One of the things I love about Pumpkin Soup is how versatile it is. I have given the basics of lovely flavours in my recipe, but once you have blended up the soup there is nothing stopping you tasting and adding a little of this or that as you go.
Salt is the biggest flavor component you want to leave until the end. As this recipe uses chicken or vegetables broth or stock, some of these can be quite salty. So I omit salt altogether until the very end where I can add what is needed to lift the flavour.
Pumpkins are plentiful in Autumn and Fall, choosing the variety is entirely up to you. Any type of eating pumpkin will work well here, everything from Butternut to Crown Pumpkins, to Sugar Pumpkins and Buttercup Squash, the firmer fleshed pumpkins are better. Some soft flesh pumpkins can make the soup a little thin.
The hardest part is always going to be cutting the pumpkin! Pumpkins are notoriously not user friendly, so there are a few ways to cut them. First is to throw it with some force on the concrete, there will be a slight scene of pumpkin seeds scattered but it really does do the trick for that initial crack.
Alternatively, I like to use a method similar to this guys video so check it out, above all please take care, you want a large sharp strong knife and always keep your fingers and hand away from the knife edge please and thank you.
I will include the methods for oven, slow cooker and pressure cooker here. The flavours remain the same. It is just a matter of combining all of the ingredients and cooking until the pumpkin and carrots are fall apart tender.
Then using a heat proof blender or a stick immersion blender blitzing the ingredients until they are smooth and silky. Then adding the cream to this and whisking it through.
After this step grab yourself a teaspoon, and have a little taste of some, blow on it first to cool it! Then see if it needs a little extra something for your taste, that might be a pinch more cayenne, some more cumin or maybe a little curry powder.
This recipe keeps well for a few days, and freezes so well. You can add the cream before or after freezing. It may separate while freezing, but once reheated and whisked back together it will be perfect again. Use reusable containers for portions of this soup or ziplock bags for easy storage.
Adding the cooled soup to ziplock bags is easy, just place the bag in a large mug and fold the bag over the top of the cup, pressing the base of the bag into the cup, then ladle in the soup until the cup is full.
Lift up the edges of the bag, then lay the bag flat and gently press the soup flat in the bag until the soup is nearly sitting at the zip then press the zip together, this ensures almost no air in the bag and allows the bags to lay flat in the freezer for easy stacking.
I hope you love this easy pumpkin soup, perfect for cold autumn or fall days and preparing for colder days ahead.
How I Make Easy Slow Cooker Pumpkin Soup
Easy Slow Cooker Pumpkin Soup
Delicious easy slow cooker pumpkin soup made with fresh whole pumpkin and vegetables and finished with cream to a silky smooth finish
Ingredients
- 1.5kg Whole Pumpkin, peeled, cut into large chunks (3 1/2 pounds)
- 2 Carrots, large, peeled, cut 3-4cm pieces
- 1 Onion, medium, sliced
- 3 cloves Garlic, halved
- 1 Tablespoon Brown Sugar
- 1 teaspoon Cumin, ground
- 1 teaspoon Paprika
- 1/2 teaspoon Thyme, dried
- Pinch Cayenne Pepper
- 1/2 teaspoon Black Pepper, ground
- 3 Cups Vegetable or Chicken Stock/Broth (low sodium), 750mls
- 1 Cup Cream, 750mls
- Salt to Taste
Instructions
- Prepare a large slow cooker with lid on the kitchen bench (see notes below for quick cook pressure cooker instructions)
- Carefully cut the pumpkin in half, scoop out the seeds, then cut into quarters then cut those pieces in half again and then carefully cut off the skin in a thin layer.
- Place the pumpkin in the slow cooker along with the chunky pieces of carrot, onions and garlic.
- Add to this the brown sugar, cumin, paprika, thyme, pinch of cayenne and black pepper, then pour over the chicken or vegetable stock.
- Lightly stir the ingredients to settle most into the stock.
- Place the slow cooker lid on and cook for 4 hours on HIGH or 6-8 hours on LOW until the pumpkin and carrots are soft and tender, stir once or twice during this time.
- Using a stick blender (or add the hot ingredients to a very large (2 litre+) heat proof blender) blitz the soup until it is completely smooth and silky
- Take a teaspoon and taste a little (its HOT!) and see if you would like to add additional salt at this time, add just half a teaspoon at a time and stir through well.
- Once you are happy with the flavor, pour in the cream and whisk well to fully combine.
- Serve warm with crusty bread or cool completely and store in the fridge in an airtight container for up to 4 days and reheat well before serving
- Alternatively this soup freezes really well, cool completely then place in containers or ziplock bags (see written post above for photo details) and freeze for up to 3 months.
- Enjoy!
Notes
See my blog post above for details on how to cut a pumpkin and also how to store the soup to freeze flat.
How to cook Pumpkin Soup in the Instant Pot or Pressure Cooker
- Follow steps 1-5 above, by placing the ingredients into the pressure cooker bowl.
- Cover with the lid and set the valve to closed
- Set the timer to 15 minutes pressure cook, it will take time to come up to pressure.
- After the timer is done, allow the cooker to natural release for 5-10 minutes, then carefully turn the valve to open.
- Then follow steps 7 onwards
- Enjoy!
Can this recipe be made Vegan or Vegetarian?
Yes! Use vegetable stock or broth, and replace the cream with coconut cream, taste as you add it, as this does change the flavor.
What sort of pumpkins can I use for Pumpkin Soup?
Any hard pumpkin or squash is lovely. Butternut squash, crown, australian blue, butternut, sugar pumpkins and more!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 443Total Fat: 35gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 109mgSodium: 218mgCarbohydrates: 27gFiber: 6gSugar: 12gProtein: 8g
This nutrition calculation for Just Slow Cooker Recipes has been automated, please use your discretion with the calculation and use your own if unsure.
Thank you so much for stopping by to check out my latest recipe and others on my blog. If you are not already be sure to follow me on Facebook or Instagram for more Slow Cooker deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.
Happy Cooking!
Anna
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