Slow Cooker Pumpkin Soup

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Slow Cooker Pumpkin Soup that’s silky smooth, easy to make, and full of flavor. Made with canned pumpkin, no added sugar, and a secret ingredient that makes pumpkin flavor pop! Veggie-packed and perfect for weeknight dinners. (Gluten Free, Vegan option).

Prep Time10

Cook Time3 5

Total Time3 15

Servings:

Author: Bri Beaudoin

Ingredients

3 tablespoons butter (divided use, see note 1)
2 cups chopped yellow onion
3 cloves minced garlic
1 (15 oz/425g) can pumpkin puree (not pumpkin pie puree)
1 lb chopped butternut squash (fresh or frozen)
3 cups vegan chicken broth (or vegetable broth, see note 2)
1 teaspoon poultry seasoning (see note 3)
1 teaspoon fine sea salt
½ teaspoon black pepper
⅓ cup whipping cream (more to taste)

US Customary - Metric

Instructions

Saute: In a large skillet (or directly in the slow cooker, see note 4), melt 1 tablespoon butter over medium heat. Saute 2 cups chopped yellow onion until golden at the edges, 4 to 6 minutes. Add 3 cloves minced garlic and saute for 1 minute, or until fragrant.
Combine: Transfer sauteed onion and garlic to the slow cooker (if needed). Add the remaining 2 tablespoons butter, 1 (15 oz/425g) can pumpkin puree, 1 lb chopped butternut squash, 3 cups vegan chicken broth, 1 teaspoon poultry seasoning, 1 teaspoon fine sea salt, and ½ teaspoon black pepper.
Cook: Cover with lid and cook for 6 to 8 hours (on low) or 3 to 4 hours (on high).
Finish: Use an immersion blender to blend the soup directly in the slow cooker; or carefully transfer soup to a blender and blend in batches, if needed (see note 5). Stir ⅓ cup whipping cream into soup. Taste and add more salt and/or whipping cream if needed. Ladle soup into bowls and garnish, if desired (see note 6).

Notes

Butter: You can use salted or unsalted butter. Since butter can burn at high temperatures, make sure to use medium heat to brown the onion and garlic—and reduce heat if needed. If vegan, use a dairy-free butter substitute.
Broth: I highly recommend Better than Bouillon No Chicken broth for this soup (or similar). But a high-quality vegetable broth works too. If you're not vegetarian, regular chicken broth works too.
Poultry Seasoning: This store-bought spice blend usually contains thyme, sage, rosemary, marjoram, and black pepper. It's commonly used in holiday recipes. If you can't find it, you can make your own—but to replicate the consistency of store-bought mix, blend in a spice grinder until it's a fine powder. Then measure and use as directed.
Browning/Sauteing: Many modern slow cookers now have a "browning" or
"saute" setting, so you can do this step directly in the slow cooker—instead of on the stove. If your slow cooker's browning/saute setting requires you to input a temperature, select 350-400℉ (which corresponds to "medium" heat on a stove).
Blending Soup: Always exercise caution when blending hot liquids! If transferring to a countertop blender, make sure not to overfill the container and blend in batches if needed. And make sure the blender has a vented lid, which allows steam to escape when blending hot liquids.
Garnish Ideas: Extra cream, fresh herbs (chives, thyme, or parsley), freshly cracked black pepper, red pepper flakes, flaky salt, roasted pumpkin seeds, or croutons.
Storage Tips: Keeps in the fridge for up to 4 days; or freeze and enjoy within 3 months.

Nutrition