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Slow Cooker Pumpkin Soup

This pumpkin soup is prepared using a slow cooker, where pumpkin, spices, and broth simmer until all flavors meld into a smooth, velvety consistency. The result is a warm, creamy orange-hued soup with aromatic seasoning and a comforting texture, perfect for fall evenings.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fresh pumpkin or canned pumpkin puree peeled, if fresh, and cut into chunks
  • 1 cup vegetable broth or chicken broth for richer flavor
  • 1 small onion chopped finely
  • 2 cloves garlic minced
  • 1 tsp cinnamon ground
  • 1/2 tsp nutmeg ground
  • 1 tbsp olive oil or butter for sautéing
  • to taste Salt and pepper

Equipment

  • Slow Cooker
  • Knife
  • Cutting board
  • Immersion blender or regular blender
  • Measuring Cups and Spoons

Method
 

  1. Start by chopping a small onion and mincing two garlic cloves. Heat olive oil or butter in a skillet over medium heat and sauté the onion until it becomes translucent and fragrant, about 3-4 minutes.
  2. Add the cooked onion and garlic mixture to the slow cooker. Stir in the pumpkin puree, vegetable broth, cinnamon, nutmeg, and a pinch of salt and pepper to balance the flavors.
  3. Cover the slow cooker with its lid and set it to low. Let the soup simmer gently for 5 to 6 hours until the pumpkin is tender and the flavors meld beautifully.
  4. Once cooking is complete, carefully use an immersion blender to blend the soup directly in the slow cooker until it's smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until velvety.
  5. Check the soup’s consistency and season with additional salt and pepper if needed. If the soup is too thick, stir in a little more broth to loosen it up.
  6. Serve the pumpkin soup hot, garnished with a sprinkle of cinnamon or a drizzle of cream if desired. Enjoy the warm, fragrant bowl of seasonal comfort.

Notes

You can add a splash of cream or a dollop of sour cream for extra richness. This soup also reheats well and can be stored in the fridge for up to 3 days.