This easy Slow Cooker Pumpkin Soup practically cooks itself. Just toss the ingredients in, walk away, and come back to a cozy and delicious meal. Perfect for fall and winter!
I love making pumpkin soup in the slow cooker—just toss it together in the morning, and dinner’s ready when you get home. With barely any prep and minimal cleanup, it's a weeknight win! We usually serve it with grilled cheese, quesadillas, or a simple side dish (like Air Fryer Carrots with Honey or Air Fryer Peppers, which my kids love).
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Why you'll love this recipe
- Easy: Only 10 minutes of prep. Then the slow cooker does the rest!
- No need to chop pumpkin: Canned pumpkin puree keeps things simple and delicious.
- Just 8 ingredients: All pantry and grocery staples, no hard-to-find items.
- Weeknight win: Toss it in the slow cooker and come home to a cozy, homemade dinner. No stress required!
- Make-ahead friendly: Leftovers taste even better the next day. Freezer friendly too.
Ingredients (and substitutes)
You only need 8 ingredients—plus salt and pepper—to make this creamy Slow Cooker Pumpkin Soup. Here's what you need:
- Pumpkin Puree: No need to struggle to chop up a whole pumpkin for this recipe! Canned pumpkin puree is way easier. Just be sure to grab pure pumpkin puree, not "pumpkin pie filling" which has added sugar and spices.
- Butternut Squash: During testing, I found butternut squash makes the soup taste more pumpkin-y! That's because most canned pumpkin is actually a mix of pumpkin and squash (source). Butternut squash also adds a hint of natural sweetness, without added sugar. You can use fresh or frozen butternut squash.
- Poultry Seasoning: This store-bought blend combines thyme, sage, rosemary, marjoram, and pepper. I first tested this recipe with fresh thyme, but found the seasoning blend added a deeper, more balanced flavor. It’s a staple in holiday recipes—and shines again in my Crispy Holiday Tofu.
- Broth: I like using vegan chicken broth (like Better than Bouillon No Chicken Base). A great tasting vegetable broth works too. If you aren't vegetarian, you can use regular chicken broth.
- Whipping Cream (or Heavy Cream): A small splash at the end gives the soup a silky, luscious finish. I prefer whipping cream, so it doesn't water down the flavor. In a pinch, half-and-half works—but you'll likely need to add more to taste. For a dairy-free version, use an unsweetened plant-based creamer or barista-style milk.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more delicious squash recipes? Try Cheesy Butternut Squash Pasta Bake, Air Fryer Butternut Squash, or a Roasted Squash Tart with Feta and Honey.
How to make Slow Cooker Pumpkin Soup
Many slow cooker soups fall flat but not this one. Browning the onions and garlic first (either in the slow cooker or a skillet) triggers the Maillard reaction—which builds deep, savory flavor you can’t get from dump-and-go recipes. I tested both ways, and it truly makes a difference.
Here's how to my easy and delicious pumpkin soup in a slow cooker:
1. Saute onions and garlic, either directly in the slow cooker (or in a skillet).
2. Add pumpkin puree, butternut squash, broth, poultry seasoning, salt and pepper to the slow cooker. Stir to mix.
3. Cover and cook for 3 to 4 hours on "high" or 6 to 8 hours on "low".
4. Blend soup and add cream. Taste and season with more salt, if needed. Serve.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Don't skip the browning step: One of the biggest slow cooker mistakes is not browning your aromatics. This flavor upgrade takes just minutes. Most modern slow cookers have a "browning" or "saute" setting—so you can do this right in the slow cooker. But if yours doesn't, then simply saute in a skillet before transferring.
- Blending: An immersion blender makes it easy to blend the soup directly in the slow cooker. But a countertop blender works too (blend in batches, if needed). Go slowly and be careful when blending hot liquids.
- Adjusting seasonings: Some broths are much saltier than others. Taste the soup after you add the cream—and adjust seasonings as needed.
- Adjusting thickness: If you want a thinner soup, add a splash more broth or cream—especially if the soup has thickened up a bit the next day.
- Garnish ideas: This soup looks extra pretty with a bit of cream drizzled on top. You can sprinkle with fresh chives or other herbs, freshly cracked black pepper, red pepper flakes, and/or flaky salt. Roasted pumpkin seeds (like these Chili Lime Pepitas) or the best air fryer croutons would also be delicious on top!
- Make ahead: This soup is arguably even more delicious the next day. Leftovers can be refrigerated for up to 4 days. Or, frozen for up to 3 months.
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Recipe FAQs
Yes, all you need to do is use a vegan butter substitute and an unsweetened dairy-free creamer (or barista-style non dairy milk).
Yes! Frozen butternut squash works great here—and it'll save you time peeling and chopping. There’s no need to thaw it first; just add it straight to the slow cooker.
Refrigerate leftovers in an airtight container for up to 4 days. Or freeze for up to 3 months. You can thaw frozen soup overnight in the fridge, then gently reheat on the stove or in the microwave.
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📖 Recipe
Slow Cooker Pumpkin Soup
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)
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.
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