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Crockpot Pumpkin Soup

This recipe for pumpkin soup made in the slow cooker is easy, zesty, and bursting with the taste of autumn! Prep in the morning & have an effortless dinner!

This recipe for pumpkin soup made in the slow cooker is easy, zesty, and bursting with the taste of autumn! Prep in the morning & have an effortless dinner! #pumpkinThese days, it’s spit up in my hair, sweat pants pretty much every day, and the hours passing me by like they are on hyperspeed. I forgot how fast I have to move each day just to get one or two things done. And then it becomes a challenge trying to figure out what item on my To Do list I want to try and accomplish today.

The one thing that always makes the list is dinner!

People gotta eat and I plan for that each week with my weekly menus. However, that doesn’t mean making the time to actually cook the dinner I have planned out is easy!This recipe for pumpkin soup made in the slow cooker is easy, zesty, and bursting with the taste of autumn! Prep in the morning & have an effortless dinner! #pumpkin

If I’m being honest guys, it’s a team effort. If I’m holding the baby, I’ve got Josh or Grace pitching in and prepping things for me. But when I’m not holding little Ruby, it’s a total race the clock game to see how fast can I get dinner prepped or made before she wakes up from her nap or gets angry in someone’s arms!

This recipe for pumpkin soup made in the slow cooker is easy, zesty, and bursting with the taste of autumn! Prep in the morning & have an effortless dinner! #pumpkin

Alongside picking up fast food the other night and enjoying some of the freezer meals that Gracie helped prep, the crockpot is continuing to fill its faithful role of being my go-to kitchen helper to help me get things done quicker! Since one of my favorite soups on our blog is the slow-cooker sweet potato and butternut squash soup, I knew I need another gourd soup in my recipe arsenal.

Hello, pumpkin!

This recipe for pumpkin soup made in the slow cooker is easy, zesty, and bursting with the taste of autumn! Prep in the morning & have an effortless dinner! #pumpkin

The best thing about this recipe? I didn’t even have to roast a pumpkin to make this soup. The canned pumpkin puree is my jam because all you do is open the can, scoop & measure and then dump into the crockpot!

Of course, you’ll need a few more ingredients other than pumpkin. But, basically, that’s all there is to it. You can (and should) fry up some bacon and toast some pepitas, because bacon and pumpkin seeds are legit good. But if you aren’t feeling the bacon, just skip that step. Definitely toast the pepitas, because #pumpkinflavoredeverything is well, everything!

This recipe for pumpkin soup made in the slow cooker is easy, zesty, and bursting with the taste of autumn! Prep in the morning & have an effortless dinner! #pumpkin

I will caution though there is a bit of very mild heat to this soup, so feel free to dial that back a bit, especially if you are serving this to kiddos.

Crockpot Pumpkin Soup

Crockpot Pumpkin Soup

Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes

This recipe for pumpkin soup made in the slow cooker is easy, zesty, and bursting with the taste of autumn! Prep in the morning & have an effortless dinner!

Ingredients

  • 1 medium onion, chopped
  • 1 tsp kosher salt
  • 1/2 tsp ground chipotle pepper
  • 1/2 tsp pepper
  • 2 cans (29 oz each) pure pumpkin puree
  • 4 cups vegetable broth (chicken broth will work too)
  • 3/4 cup apple cider
  • 1/4 tsp nutmeg
  • 1/2 cup heavy cream
  • 2 tsp olive oil

Instructions

  1. Coat your crockpot with nonstick cooking spray and set aside.
  2. In a skillet over medium-high heat add the onion and cook until translucent. Stir in the salt, chipotle, and black pepper. Pour mixture into prepared crockpot. Whisk in pumpkin puree, broth, apple cider, and nutmeg until smooth. Cover and cook on high for 4 hours.
  3. {Optional} When the soup is almost ready, heat the olive oil in a skillet and heat to medium-high. Add the pumpkin seeds and stir until seeds begin to pop, about 1 minute. Transfer to a small bowl and set aside.
  4. {Optional} Return skillet to heat and add bacon. Cook until crisp and then cool on a paper lined plate. When cool, crumble and set aside.
  5. Turn crockpot off and remove lid. Season with additional salt and pepper before serving and (optionally) topping with sour cream, toasted pumpkin seeds and crumbled bacon.

Notes

For the optional toppings, use the following measurements:

1/2 cup raw pumpkin seeds

3 slices bacon (optional)

sour cream (optional)

Recipe adapted from the Crockpot, The Original Slow Cooker Recipe Collection cookbook.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 844mgCarbohydrates: 14gFiber: 3gSugar: 8gProtein: 2g

Nutrition information isn't always accurate.

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