This easy slow cooker pumpkin soup is a velvety smooth, rich in flavor soup that is so simple to make. It’s slightly sweet, has a touch of heat and is topped with fresh cilantro and crunchy pepitas.
Recipe Inspiration
The flavor profile of this vegetarian soup is one that cannot be beat. It’s made with coconut milk which helps to give it a bit of sweetness and its velvety texture. And the best part - no immersion blender or food processor needed!
There is red curry paste in the soup to give it just a touch of heat and delicious flavor. The ginger and cinnamon add even more dimension to this amazing group of ingredients. A perfect recipe to make when you are trying to impress a crowd!
If you are looking for more pumpkin recipes, check out our: Iced Pumpkin Spice Latte, Pumpkin Cacio e Pepe, or Browned Butter Pumpkin Pasta.
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Why You Will Love This Recipe
Simple - This soup recipe is so simple to make. All you have to do is add all the ingredients to the pot of your slow cooker, give it a stir and leave it alone for the next 8 hours while it slow cooks. Before you serve it, chop up some cilantro and you are ready to go. So easy!
Cozy - A warm bowl of soup on a cold day is the best. The soup is also just a touch spicy, so that will help to warm you up from the inside too! It is a great recipe to make during pumpkin season!
Delicious - The flavors of the pumpkin, coconut milk, red curry paste, cinnamon, and ginger combine to make the most flavorful pot of soup. It is a unique blend of ingredients that work so well together. This will likely become one of your favorite slow cooker recipes!
Ingredients
Here are the ingredients you will need for this crockpot pumpkin soup:
- Olive oil: Use a good quality olive oil for the best flavor.
- Pumpkin: You will use three cans of pumpkin puree. You could also use fresh pumpkin by roasting small sugar pumpkins or a pie pumpkin - but using canned pumpkin puree is much easier!
- Ginger
- Garlic
- Kosher salt & black pepper
- Red curry paste: If you can't find this ingredient, you can also use curry powder.
- Vegetable stock: You can also use chicken stock or chicken broth.
- Cinnamon
- Coconut milk: Use one can of full fat coconut milk.
- Heavy cream: Use a drizzle of this as a garnish.
- Pepitas: Pepitas are shelled pumpkin seeds. These are optional and are used as a garnish.
- Cilantro: Chopped cilantro is used as a garnish.
Directions
Let's make this delicious soup together!
Step 1: Combine the olive oil, pumpkin puree, ginger, garlic, salt, pepper, curry paste, vegetable stock, cinnamon, and coconut milk in your slow cooker. Stir well.
Step 2: Cook on high for 4 hours or on low for 8 hours.
Step 3: Stir well.
Step 4: Ladle into soup bowls and top with a drop of heavy cream and sprinkle of pepitas and cilantro.
Expert Tips and Tricks
Here are some expert tips to make this slow cooker pumpkin soup recipe:
Ginger - Buy bottled and minced ginger for convenience. It saves time and tastes just as good!
Complete the meal - Serve this soup with fresh crusty bread and a green salad for a complete meal. Alternatively, serve it as an appetizer, as a side to grilled protein or with a sandwich for dipping.
Add some heat - Add some heat by adding a pinch of cayenne pepper.
Kitchen Equipment
Here is some kitchen equipment you will need for this creamy soup recipe. You can find all of these products on Amazon.
Crock pot - Use a crock pot to make this soup and other simple meals.
Soup bowls - These are some of my favorite soup bowls of all time. They are the perfect size and keep the soup nice and warm.
Wooden Ladle - This wooden ladle is beautiful and perfect for serving this soup!
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this creamy pumpkin soup.
Vegetable stock - Use chicken stock in place of the vegetable stock.
Coconut milk - You could use evaporated milk in place of coconut milk to get the same rich and creamy texture the coconut milk provides. Or, it you want the soup to be lighter, use oat milk or almond milk. This will produce a thinner soup.
Pepitas - Substitute pine nuts or sunflower seeds for the pepitas.
What To Serve With
Here are some easy recipes to serve alongside this slow cooker soup recipe:
Easy Garlic Bread - This recipe is so easy and it takes less than 20 minutes to make Garlic, butter and bread never lets you down, right?
Easy Juicy Turkey Tenderloin - This Easy Juicy Turkey Tenderloin is a delicious recipe perfect for the holidays!
Seared Filet Medallions- These seared filet medallions are the perfect easy date night dinner! With a good sear and a simple rosemary garlic butter spooned over the steaks, each bite is perfect.
Frequently Asked Questions
Red curry paste is found in many Thai dishes. It is flavorful and has a hint of heat without being overpowering. It has hints of garlic and ginger and provides a great base flavor to many dishes.
You could but using the slow cooker is going to give you a richer and more flavorful soup. If you choose to make it on the stove instead, add the ingredients to a soup pot, bring them to a boil, reduce the heat, cover and simmer for 35-40 minutes.
Recipe Storage and Reheating
Here are storage and reheating instructions for this perfect soup recipe:
Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
Reheating Instructions: The best way to reheat this recipe is to heat in a saucepan over low heat until warm.
Other Recipes to Try
Slow Cooker Pumpkin Soup
Ingredients
- 2 tablespoons olive oil
- 3 cans pumpkin puree
- 1 tablespoon grated ginger
- 2 cloves minced garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons red curry paste
- 4 cups vegetable stock
- ½ teaspoon ground cinnamon
- 1 15oz can full-fat coconut milk
- Heavy cream for serving
- Pepitas optional, for serving
- Cilantro for serving
Instructions
- Combine olive oil, pumpkin puree, ginger, garlic, salt, black pepper, curry paste, vegetable stock, cinnamon and coconut milk in a slow cooker.
- Mix, and cook on high for 4 hours or low for 8 hours.
- Stir well. Serve with a drop of heavy cream, cilantro, or pepitas.
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