Creamy Crock Pot Pumpkin Soup
Crock Pot Pumpkin Soup is a rich and creamy delicious way to enjoy the flavors of Fall pumpkins.
This Crock Pot Pumpkin Soup recipe can be made into a vegetarian crock pot soup recipe with a few simple changes in the ingredients.
During the Fall months, fresh pumpkin is readily available.
You can find fresh pie pumpkins or sweet pumpkins to make all of your favorite pumpkin recipes at the grocery store, farmers markets, and roadside stands.
Pumpkins Soup recipe
Homemade pumpkin soup is easy to make.
All you need to make pumpkin soup is some pumpkin puree, chicken or vegetable stock, an apple, maple syrup, half and half and some spices.
FAQ
Mashed butternut squash, or Kabocha Squash can be substituted for the pumpkin puree in this recipe.
Yes, this pumpkin soup recipe is very easy to convert to a vegetarian version. Use vegetable stock instead of the chicken stock, use coconut milk instead of the half and half in this recipe.
- Instant Pot Butternut squash: Butternut squash can be cooked in the instant pot and used in place of pumpkin in many recipes.
- Instant Pot Kabocha Squash : Kabocha squash is a delicious substitution for pumpkin in many recipes. It is also one of the lower carb squash available.
Diced apple, diced onion and the spices are sautéed until tender before cooking the soup. This is so the apple and onions are softened and the flavor of the spices are enhanced.
I used homemade pumpkin puree. Isn’t the color beautiful? The pumpkin flavor is amazing compared to canned.
Pumpkin puree is very easy to make in the Instant Pot or crock pot.
Cook the soup until the apples are tender and it has cooked down and slightly thickened. You can cook this soup for 4 hours on high or 8 hours on low.
To make pumpkin soup rich and creamy add half and half, whole cream or even coconut milk. You can make a vegetarian pumpkin soup by using vegetable broth and coconut milk.
A stick blender is the secret to getting a smooth and lump free soup.
I made Cinnamon Maple Toasted Pumpkin Seeds to garnish the Crock Pot Pumpkin Soup but you could use dry roasted pepitas or homemade roasted pumpkin seeds to go with yours.
Fall is in the air! You can find many more pumpkin and fall inspired recipes here.
Ingredients
- 2 tablespoons butter or coconut oil
- 1 small onion, diced
- 1 large apple, diced
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 ¼ to 1 ½ teaspoon ground cinnamon
- ½ teaspoon fresh grated nutmeg (or more to taste)
- 4 cups of Pumpkin Puree (I used my Instant Pot Pumpkin Puree) or two 15 oz canned pumpkin
- ½ cup of real Maple Syrup
- 4 cups low sodium chicken broth or vegetable broth
- 1 cup half and half or coconut milk
- ½ cup pepitas (pumpkin seeds) (see notes for Cinnamon Maple Toasted Pumpkin Seeds recipe)
Directions
- Saute the onion and apple in a skillet with the butter or coconut oil if using until the onion is almost translucent. Add the salt, ground pepper, ground cinnamon, and ground nutmeg to the skillet and saute for 1 minute.
- Add the cooked onion and apple pieces to the crock pot.
- Add the pumpkin puree, maple syrup, and chicken stock or vegetable stock if using to the crock pot mixing to combine. Cook on low for eight hours.
- When the pumpkin soup is finished cooking add the half and half then use a stick blender to blend the soup until creamy.
- Sprinkle about a teaspoon of Cinnamon Maple Toasted Pumpkin Seeds over each bowl of soup before serving. (optional)
- Makes 6 servings.
Because I know you love crock pot recipes you might want to check out all of my crock pot recipes here.
Helpful tips for making Crock Pot Pumpkin Soup recipe
- Adjust the amount of ground cinnamon and ground nutmeg to your tastes after cooking.
- Switch out the dairy products in the recipe and substitute with, coconut oil, vegetable stock, and coconut milk to make this a vegetarian pumpkin soup recipe.
- A stick blender is handy to make the recipe smooth and lump free or you can use a blender.
- I used my Instant Pot Pumpkin Puree or you could make Crock Pot Pumpkin Puree if you don’t have an Instant Pot.
Equipment
- 8-inch skillet
- 8-quart crock pot with a timer
- 100% real Maple syrup
- an immersion blender or blender
- wooden spoon
- dry roasted pumpkin seeds
Print the recipe below
Crock Pot Pumpkin Soup
Ingredients
- 2 tablespoons butter or coconut oil
- 1 small onion (diced)
- 1 large apple (diced)
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 ¼ to 1 ½ teaspoon ground cinnamon
- ½ teaspoon fresh grated nutmeg (or more to taste)
- 4 cups pumpkin puree (I used my Instant Pot Pumpkin Puree or two 15 oz canned pumpkin)
- ½ cup real maple syrup
- 4 cups low sodium chicken broth or vegetable broth
- 1 cup half and half or coconut milk
- ½ cup pepitas (pumpkin seeds (see notes for Cinnamon Maple Toasted Pumpkin Seeds recipe))
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Instructions
-
Saute the onion and apple in a skillet with the butter or coconut oil if using until the onion is almost translucent. Add the salt, ground pepper, ground cinnamon, and ground nutmeg to the skillet and saute for 1 minute.
-
Add the cooked onion and apple pieces to the crock pot.
-
Add the pumpkin puree, maple syrup, and chicken stock or vegetable stock if using to the crock pot mixing to combine. Cook on low for eight hours.
-
When the pumpkin soup is finished cooking add the half and half then use a stick blender to blend the soup until creamy.
-
Sprinkle about a teaspoon of Cinnamon Maple Toasted Pumpkin Seeds over each bowl of soup before serving. (optional)
Recipe Expert Tips
To Make Cinnamon Maple Toasted Pumpkin Seeds
- 1 tablespoon butter
- ¼ teaspoon ground cinnamon
- ½ cup roasted pumpkin seeds
- 1 teaspoon brown sugar
- 2 tablespoons maple syrup
Directions to make Cinnamon Maple Toasted Pumpkin Seeds
- Add all of the ingredients to a skillet. Saute on medium until the maple syrup, brown sugar and cinnamon have thickened and begins to stick to the pumpkin seeds, about 4 minutes.
- Remove from the skillet to cool before serving.
- Makes ½ cup
Nutrition
