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Crock Pot Pumpkin Soup

Crock Pot Pumpkin Soup is a rich and creamy delicious way to enjoy the flavors of Fall pumpkins.

This Crock Pot Pumpkin Soup recipe can be made into a vegetarian crock pot soup recipe with a few simple changes in the ingredients.

During the Fall months, fresh pumpkin is readily available.

You can find fresh pie pumpkins or sweet pumpkins to make all of your favorite pumpkin recipes at the grocery store, farmers markets, and roadside stands.

Pumpkins Soup recipe

Homemade pumpkin soup is easy to make.

All you need to make pumpkin soup is some pumpkin puree, chicken or vegetable stock, an apple, maple syrup, half and half and some spices.

I made Cinnamon Maple Toasted Pumpkin Seeds to garnish the Crock Pot Pumpkin Soup but you could use dry roasted pepitas or homemade roasted pumpkin seeds to go with yours.

How To Make Crock Pot Pumpkin Soup

Ingredients

• 2 tablespoons butter or coconut oil
• 1 small onion, diced
• 1 large apple, diced
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 1/4 to 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fresh grated nutmeg (or more to taste)
• 4 cups of Pumpkin Puree (I used my Instant Pot Pumpkin Puree) or two 15 oz canned pumpkin
• 1/2 cup of real Maple Syrup
• 4 cups low sodium chicken broth or vegetable broth
• 1 cup half and half or coconut milk
• 1/2 cup pepitas (pumpkin seeds) (see notes for Cinnamon Maple Toasted Pumpkin Seeds recipe)

Directions

1. Saute the onion and apple in a skillet with the butter or coconut oil if using until the onion is almost translucent. Add the salt, ground pepper, ground cinnamon, and ground nutmeg to the skillet and saute for 1 minute.
2. Add the cooked onion and apple pieces to the crock pot.
3. Add the pumpkin puree, maple syrup, and chicken stock or vegetable stock if using to the crock pot mixing to combine. Cook on low for eight hours.
4. When the pumpkin soup is finished cooking add the half and half then use a stick blender to blend the soup until creamy.
5. Sprinkle about a teaspoon of Cinnamon Maple Toasted Pumpkin Seeds over each bowl of soup before serving. (optional)
6. Makes 6 servings.

Helpful tips for making Crock Pot Pumpkin Soup recipe

• Adjust the amount of ground cinnamon and nutmeg to your tastes after cooking.
• Switch out the dairy products in the recipe and substitute with, coconut oil, vegetable stock, and coconut milk to make this a vegetarian pumpkin soup recipe.
• A stick blender is handy to make the recipe smooth and lump free or you can use a blender.
• I used my Instant Pot Pumpkin Puree or you could make Crock Pot Pumpkin Puree if you don’t have an Instant Pot.

Product links are affiliate links

Helpful products for making Crock Pot Pumpkin Soup

• 8-inch skillet
• 8-quart crock pot with a timer
• 100% real Maple syrup
• an immersion blender or blender
• wooden spoon
• dry roasted pumpkin seeds

Print the Crock Pot Pumpkin Soup recipe below

Crock Pot Pumpkin Soup

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• Author: Arlene Mobley - Flour On My Face
• Prep Time: 10 Minutes
• Cook Time: 8 hours
• Total Time: 8 hours 10 minutes
• Yield: 6 Servings 1x

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Description

Simple Crock Pot Pumpkin Soup

Crock Pot Pumpkin soup is creamy and delicious. A perfect way to enjoy the fresh flavor of Fall pumpkins.

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Scale 1x2x3x

Ingredients

• 2 tablespoons butter or coconut oil
• 1 small onion, diced
• 1 large apple, diced
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 1/4 to 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fresh grated nutmeg (or more to taste)
• 4 cups of Pumpkin Puree (I used my Instant Pot Pumpkin Puree) or two 15 oz canned pumpkin
• 1/2 cup of real Maple Syrup
• 4 cups low sodium chicken broth or vegetable broth
• 1 cup half and half or coconut milk
• 1/2 cup pepitas (pumpkin seeds) (see notes for Cinnamon Maple Toasted Pumpkin Seeds recipe)

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Instructions

1. Saute the onion and apple in a skillet with the butter or coconut oil if using until the onion is almost translucent. Add the salt, ground pepper, ground cinnamon, and ground nutmeg to the skillet and saute for 1 minute.
2. Add the cooked onion and apple pieces to the crock pot.
3. Add the pumpkin puree, maple syrup, and chicken stock or vegetable stock if using to the crock pot mixing to combine. Cook on low for eight hours.
4. When the pumpkin soup is finished cooking add the half and half then use a stick blender to blend the soup until creamy.
5. Sprinkle about a teaspoon of Cinnamon Maple Toasted Pumpkin Seeds over each bowl of soup before serving. (optional)
6. Makes 6 servings.

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Notes

To Make Cinnamon Maple Toasted Pumpkin Seeds

• 1 tablespoon butter
• 1/4 teaspoon ground cinnamon
• 1/2 cup roasted pumpkin seeds
• 1 teaspoon brown sugar
• 2 tablespoons maple syrup

Directions to make Cinnamon Maple Toasted Pumpkin Seeds

1. Add all of the ingredients to a skillet. Saute on medium until the maple syrup, brown sugar and cinnamon have thickened and begins to stick to the pumpkin seeds, about 4 minutes.
2. Remove from the skillet to cool before serving.
3. Makes 1/2 cup

• Category: Crock Pot Soup
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Calories: 316

Keywords: pumpkin soup recipe, crock pot pumpkin soup, pumpkin recipes, roasted pumpkin seeds

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Because I know you love crock pot recipes you might want to check out the rest of my crock pot recipes here.

Fall is in the air! You can find many more pumpkin and fall inspired recipes here.

You’ll want to get a napkin ready because you’re going to be drooling!

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