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Slow Cooker Pumpkin Soup

This pumpkin soup is prepared using a slow cooker, allowing the flavors of roasted pumpkin and warm spices to meld into a smooth, velvety texture. Main ingredients include pumpkin, spices, and cream, resulting in a creamy, hearty soup with an inviting appearance. The final dish is thick, blendable, and topped with crunchy pumpkin seeds for added texture.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pumpkin (butternut or sugar pumpkin) peeled and cubed
  • 1 cup vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup heavy cream or coconut milk for dairy-free
  • 2 cloves garlic minced
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1/4 cup toasted pumpkin seeds for topping

Equipment

  • Slow Cooker
  • Blender or immersion blender

Method
 

  1. Start by heating the olive oil in a skillet over medium heat, then add the minced garlic. Sauté for about 30 seconds until fragrant and slightly golden, filling the kitchen with a warm aroma.
    2 cloves garlic
  2. While the garlic cooks, place the peeled and cubed pumpkin into your slow cooker. Pour in the vegetable broth, then stir in the cinnamon, nutmeg, and a pinch of salt and pepper to layer in the warm spices.
    1 kg pumpkin (butternut or sugar pumpkin), 1 cup vegetable broth, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, to taste salt and pepper
  3. Add the sautéed garlic and olive oil to the slow cooker, giving everything a gentle stir to evenly distribute the flavors.
    2 cloves garlic, 2 tablespoons olive oil
  4. Cover the slow cooker and set it to low. Let the pumpkin slow-roast and soften for about 4 hours until it’s very tender and easy to mash with a spoon.
  5. Once cooked, use an immersion blender directly in the slow cooker or transfer the mixture carefully to a blender. Blend until the soup is completely smooth and velvety, with no chunks remaining.
  6. Pour the heavy cream into the pureed soup and stir well until fully combined. Warm the soup for another 10 minutes, allowing the flavors to meld and the texture to thicken slightly.
    1 cup heavy cream
  7. Taste the soup and adjust the seasoning with more salt, pepper, or spices as desired to enhance the flavor.
  8. Serve the hot soup in bowls, topped with toasted pumpkin seeds for crunch and a nutty aroma that complements the creamy base perfectly.
    1/4 cup toasted pumpkin seeds

Notes

For a vegan version, substitute heavy cream with coconut milk. You can also add a drizzle of maple syrup for a touch of sweetness or a splash of apple cider vinegar for brightness.