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+ servings
a brown pottery bowl filled with creamy pumpkin soup garnished with maple pumpkin seeds and a swirl of sour cream

Crock Pot Pumpkin Soup

Arlene Mobley - Flour On My Face
Crock Pot Pumpkin soup is creamy and delicious. A perfect way to enjoy the fresh flavor of Fall pumpkins.
5 from 1 vote
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Course Soup
Cuisine American
Servings 8 servings
Calories 209 kcal


  • 2 tablespoons butter or coconut oil
  • 1 small onion diced
  • 1 large apple diced
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 ¼ to 1 ½ teaspoon ground cinnamon
  • ½ teaspoon fresh grated nutmeg or more to taste
  • 4 cups pumpkin puree I used my Instant Pot Pumpkin Puree or two 15 oz canned pumpkin
  • ½ cup real maple syrup
  • 4 cups low sodium chicken broth or vegetable broth
  • 1 cup half and half or coconut milk
  • ½ cup pepitas pumpkin seeds (see notes for Cinnamon Maple Toasted Pumpkin Seeds recipe)
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  • 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.
  • Add the cooked onion and apple pieces to the crock pot.
  • 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.
  • When the pumpkin soup is finished cooking add the half and half then use a stick blender to blend the soup until creamy.
  • Sprinkle about a teaspoon of Cinnamon Maple Toasted Pumpkin Seeds over each bowl of soup before serving. (optional)

Recipe Expert Tips

To Make Cinnamon Maple Toasted Pumpkin Seeds

  • 1 tablespoon butter
  • ¼ teaspoon ground cinnamon
  • ½ 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 ½ cup


Calories: 209kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 662mg | Potassium: 417mg | Fiber: 5g | Sugar: 21g | Vitamin A: 19527IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 2mg
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