Pumpkin & Potato Soup is a wonderfully comforting soup that is simple to prepare and full of gentle flavour. This easy soup recipe makes a smooth and hearty bowl that is perfect for a cosy lunch or light dinner.
Made with pumpkin, potato and vegetable or chicken stock, this soup comes together with just a few simple ingredients. It’s a lovely warming recipe to enjoy on cooler days when you want something nourishing and easy.
Originally published March 29, 2020. Updated March 15, 2026.
Why This Slow Cooker Soup Is A Family Favourite
Have you made soups in the slow cooker before? They are so incredibly easy, a lovely healthy soup, with the exception of a little cream of course. This is a family favourite recipe of ours, we can up or reduce some of the ingredients to suit all palettes
Ingredients for This Pumpkin & Potato Soup
In addition to Butternut pumpkin I have added potatoes, onion and carrots and the other flavours come through with garlic, curry powder and chicken stock. Such easy ingredients, great to have on hand for winter soup season.
Question often asked in different countries – what is curry powder? Curry powder is usually a mixture of turmeric, chilli powder, ground coriander, ground cumin, ground ginger and pepper, and can be made in mild, medium or hot strengths. For this recipe you need a mild curry powder.
The Benefits Of Using A Slow Cooker To Make Soup
- It’s cheaper! Using a slow cooker costs much less than turning on the oven or stove top, even if it runs for several hours
- Hands off! You can simply cut up the vegetables, add a few extra bits then leave the slow cooker to do all the work over several hours
- No Burning! If you use the right temp and settings, you do not need to watch your food in case it catches or runs out of liquid.
- Free Space! If you use your slow cooker your oven and stove top can be freed up for other things, such as this amazing Cheese Puffs recipe, the perfect accompaniment!
- No Heat in the kitchen! Unlike the stove-top or oven, using your slow cooker won’t overheat the kitchen or the cook!
Adjusting The Vegetables To Suit Your Taste
I find the addition of the potatoes adds a little extra creaminess to this dish, but you can easily use sweet potato instead, adds such a lovely flavour as well as additional texture.
By the same token you could omit the carrots if you do not have them on hand, we just like to add them for extra flavour and veges!
Choosing The Right Curry Powder
Adding curry to this is so lovely, it works really well. But you want to be cautious about the type of curry powder you use, they are not all made equal, some are stronger than others, which is why I recommend a mild curry powder, or if you know yours is quite strong reduce the amount to taste.
Simple Flavour Additions And Variations
I love adding garlic to my soups, gives it a lovely depth of flavour, again not essential if you prefer to keep it out. You can use vegetable stock or chicken stock depending on what you have on hand and prefer. Which makes it either a vegetarian dish or you can add the chicken stock and some bacon bits at the end!
Freezing And Reheating Tips
We love making a big batch of this soup, it freezes well or you can keep it in the fridge. If you know you are making this to freeze I would suggest you do not add the cream until you have reheated it and are ready to serve. Just add a small amount to taste depending on how much you want to serve.
If you’d like to see how I portion and store leftover soup for the freezer, I’ve shared a quick video below.
A Perfect Bread To Serve with Soup
If you want to try cooking a crusty cheesy loaf of bread in your slow cooker then give this one a go – it is just lovely! You can have the smell of lovely fresh bread without any fuss. No yeast and no kneading, this Slow Cooker Cheesy Savoury Loaf is a great recipe to have on hand and pairs perfectly with soup.
How To Blend The Soup Safely
A stick blender or immersion blender is ideal as you can leave the soup ingredients in the slow cooker to blend, if you do not have one, use a blender with small portions at time, but not piping hot soup.
Helpful Slow Cooker Guides
If you’re new to slow cooking or have a question about how it works, you might find my Slow Cooker FAQ helpful.
I also have a helpful guide on how to make the best slow cooker soup if you’d like more tips for getting rich flavor and the perfect texture.
Slow Cooker Pumpkin & Potato Soup Recipe
The full ingredient list and step-by-step instructions are in the recipe card below.
Slow Cooker Pumpkin & Potato Soup
Pumpkin & Potato Soup is a smooth and comforting homemade soup made with pumpkin, potato and vegetable or chicken stock, creating a simple and warming meal.
Ingredients
- 2 large Butternut Pumpkins
- 2 Medium Potatoes
- 2 Carrots
- 1 small onion, sliced
- 1 1/2 teaspoons Mild Curry Powder
- 2 teaspoons Garlic, minced
- Pinch of Salt & Pepper
- 750 mls Vegetable OR Chicken Stock, 3 Cups
- 250mls Cream, 1 Cup, Only for Serving
Instructions
- Prepare your vegetables
- Peel the Butternut Pumpkins and remove the seeds, slice into large chunks and add to the slow cooker
- Peel the carrots and potatoes and cut into chunks and add to the slow cooker
- Peel and slice the onion and add to the slow cooker
- Add the garlic, mild curry powder and salt and pepper to the slow cooker
- Pour over the vegetable OR chicken stock and stir to coat
- Set the slow cooker to 8 hours on LOW and stir twice during cooking time if you are around
- Once all the vegetables are soft and cooked through turn off the slow cooker
- Carefully remove the inner bowl
- Using a stick blender (immersion hand blender) blitz up the vegetables until you have a lovely smooth mixture
- If serving straight away add the cream and stir thoughroully
- Serve with a lovely crusty loaf of bread or Cheese Puffs (see recipe above)
- If freezing, freeze in portions and add the cream to taste after you have reheated the soup.
- Enjoy
Notes
Cheese Puffs Recipe is here
A stick blender or immersion blender is ideal as you can leave the soup ingredients in the slow cooker to blend, if you do not have one, use a blender with small portions at time, but not piping hot soup.
You can freeze this, but do not add the cream if you are going to freeze, wait until soup is thawed and reheated and add cream to taste.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 10816Total Fat: 360gSaturated Fat: 97gUnsaturated Fat: 263gCholesterol: 895mgSodium: 42396mgCarbohydrates: 1085gFiber: 4gSugar: 477gProtein: 753g
This nutrition calculation for Just Slow Cooker Recipes has been automated, please use your discretion with the calculation and use your own if unsure.
More Slow Cooker Soup Recipes To Try
If you enjoy this recipe, you may also like my collection of slow cooker soup recipes, featuring twelve easy soups perfect for cooler days.
Be sure to check out my other delicious soups below:
I Would Love To Hear Your Feedback
I hope you love this easy Slow Cooker Pumpkin & Potato Soup as much as we do. It’s such a lovely comforting soup for cooler autumn or fall days and one I come back to again and again.
If you try it, I’d love to hear how it turned out for you in the comments below.
Also, if you enjoy this recipe, please leave a ⭐ rating in the recipe card above. Your feedback helps other readers and really supports my recipes.
Thank you so much for stopping by to check out this recipe and the others here on my blog. I always love sharing these slow cooker favourites with you.
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Happy cooking!
Anna xo
Have you tried a cup of white sauce medium thickness instead of the cream
I haven’t sorry but you can use milk on it’s own so I’m sure a white sauce would be lovely. But you may wish to test the thickness as its a thick soup ☺️ let me know how you go.
Can you use a crown pumpkin for this please.
Yes you can.
Instead of potatoes I add golden kumera and leaks