Skip to main content New this month
Get the Allrecipes magazine

Slow Cooker Pumpkin Soup

Rated as 3.6 out of 5 Stars

"This easy soup will really warm you up on a winter evening!"
Added to shopping list. Go to shopping list.

Ingredients

4 h 30 m servings 129 cals
Original recipe yields 8 servings (2 quarts)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth 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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 129 calories; 7.7 g fat; 15.5 g carbohydrates; 2.7 g protein; 21 mg cholesterol; 265 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 21
  1. 25 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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 ...

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, wit...

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...

I had to use dried herbs, I live up north so fresh herbs are hard to get. I served this to people at work, they loved it!

I like it because it's simple. I made pumpkin soup every year at Halloween and the kids loved it before going Trick/Treat. If you follow any recipe for carrot or squash soup it's very similar....

I found the soup a little bland, maybe if I spice it up with some ginger and cayenne pepper... or add some brown sugar and nutmeg... it is a good base, but it needs something else. In any case, ...

The Recipe started a little bland, but after I added a little V8 Juice it balanced well with some pasta. Was well liked by non soup eaters, will definitely make again!

A little bland so I added some fresh pressed garlic and cooked for six hours.

I followed the recipe for this soup and thought it was delicious. Wonderful on a cold, fall day! Really nice flavour with the fresh herbs! I would definitely make this recipe again.