Go Back
+ servings
Slow Cooker Pumpkin Soup in blue bowl with cream swirl and parsley on top
Print Recipe
5 from 4 votes

Slow Cooker Pumpkin Soup

Slow Cooker Pumpkin Soup is THE BEST ever pumpkin soup you can make!! Prep your veggies, throw everything in the Slow Cooker and get your soup spoon ready!
Servings: 6
Calories: 344kcal
Author: Adrianne


  • Slow Cooker


Slow Cooker Pumpkin Soup

  • 10 cups pumpkin Note 1
  • 2 cups potato Note 2
  • 1 ½ litres vegetable stock
  • 3 cloves garlic peeled with end cut off
  • ½ tbs thyme dried
  • 1 tbs cumin Note 3
  • 2 bay leaves
  • 1 tbs dried onion
  • 400 ml cream
  • salt and pepper to taste


Slow Cooker Pumpkin Soup

  • Use a knife and chopping board to cut your potatoes into chunky pieces
  • Use a spoon, a peeler, a knife and a chopping board to peel your pumpkin, scoop the seeds out and cut into chunky pieces
  • Spray your Slow Cooker bowl with cooking spray
  • Add pumpkin to the Slow Cooker bowl
  • Followed by potato pieces
  • Then add garlic bulbs, cumin, dried onion, thyme, salt and pepper, bay leaves and vegetable stock.
  • Cook for 3 hours on high heat (lid on) or 6 hrs low heat (lid on)
  • Once cooked, turn Slow Cooker off, leave lid on and allow to start to cool
  • After 1 hr, remove lid, discard bay leaves and use a stick blender (vertically) to blend the soup Note 4
  • Pour in cream, blend again till mixed in consistently
  • Serve with toasted bread, cracked pepper, cream swirls and parsley



  • Note 1 I use Butternut Pumpkin (also known as Butternut Squash). 2 smaller pumpkins produce about 10 cups of pumpkin when peeled and chopped
  • Note 2 I use 2-3 washed potatoes. You can substitute Sweet Potato here if you like. 
  • Note 3 If you worry that this will be too strong, use 1 tsp. It adds great flavour and blends in well
  • Note 4 Vertically is easiest with the stick blender to minimise liquid splashing out. I use a technique of a figure 8 movement with the blender to ensure all pumpkin and potatoes is blended and the soup texture is consistently smooth. If you have a lid on smoothie type blender, most of these require the soup mix to be fully cooled before adding it to your blender. 


Calories: 344kcal | Carbohydrates: 28g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 35mg | Potassium: 1039mg | Fiber: 3g | Sugar: 6g | Vitamin A: 17479IU | Vitamin C: 34mg | Calcium: 109mg | Iron: 3mg