Another way to smash your Halloween pumpkin! This gluten-free cream of pumpkin soup is made with a standard pumpkin patch pumpkin, coconut milk and/or cow's milk and is served in a slow cooker. Serve with crusty bread. Able to freeze for later.

35 mins
5 hrs 15 mins
6 hrs 15 mins
25 mins
Max Servings:



  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 10 minutes. Drain and let cool.

  • Cut pumpkin in half and scoop out pulp and seeds. Wash and dry seeds. Place pumpkin halves cut-side down in a baking pan. Mix seeds with butter and salt and black pepper; spread in a single layer on a rimmed baking sheet.

  • Bake pumpkin halves on the top rack of the preheated oven until liquid starts to collect in the pan, about 1 hour. Bake pumpkin seeds on the bottom rack until toasted, about 45 minutes.

  • Cool pumpkin halves for 10 minutes. Peel off and discard skin. Let cool completely, about 15 minutes more.

  • Combine potatoes, pumpkin, tomatoes, parsley, Himalayan salt, thyme, and white pepper in a large bowl; mash together.

  • Puree potato mixture in a blender in small batches, pouring each batch into a slow cooker and letting blender cool between batches.

  • Stir coconut milk and milk into the slow cooker. Cook on Low until flavors combine, 4 to 6 hours. Serve toasted pumpkin sides on the side.

Nutrition Facts

473.33 calories; 10.62 g protein; 42.66 g carbohydrates; 5.19 g dietary-fiber; 8.82 g sugars; 31.8 g fat; 27.31 g saturated-fat; 11.1 mg cholesterol; 4590.04 IU vitamin-a-iu; 5.43 mg niacin-equivalents; 0.59 mg vitamin-b6; 42.24 mg vitamin-c; 63.02 mcg folate; 213.89 mg calcium; 4.45 mg iron; 103.32 mg magnesium; 1380.57 mg potassium; 756.99 mg sodium; 0.22 mg thiamin; 286.18 calories-from-fat; 34 percent-of-calories-from-carbs; 57 percent-of-calories-from-fat; 8 percent-of-calories-from-protein; 49 percent-of-calories-from-sat-fat