Slow Cooker Pumpkin Soup
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Slow Cooker Pumpkin Soup is super easy to make, resulting in a creamy, hearty, and very delicious soup! It is perfectly spiced that goes well with the fruit's earthy flavor!
Ingredients
Instructions
Roast the Pumpkin - optional:
For more flavor, mix the cubed pumpkin with 2 tablespoons of olive oil, arrange on a baking sheet, and roast for 30 minutes at 400 degrees F.
Make the Soup:
Add all the ingredients from the SOUP section, except the heavy cream, to the slow cooker.
Cook on low for 7-8 hours or on high for 4-5 hours.
During the last 30 minutes of cooking, add the cream, and use a potato masher to puree the pumpkin.
Taste and adjust for salt, pepper, and other seasonings. If the soup is too thick add more warm cream or warm broth.
Use a blender or an immersion blender to cream the soup as much as you like.
Serve garnished with cream, cilantro, and pepita seeds.
Nutrition
- Calories
- 161 kcal
- Carbohydrate Content
- 20 g
- Protein Content
- 4 g
- Fat Content
- 8 g
- Saturated Fat Content
- 2 g
- Cholesterol Content
- 5 mg
- Sodium Content
- 1013 mg
- Fiber Content
- 2 g
- Sugar Content
- 12 g
- Serving Size
- 1 serving
