Slow Cooker Pumpkin Soup (Crockpot Squash Soup)
Slow Cooker Pumpkin Soup is easy to make and delicious to taste! Prep the veggies and set and forget for heartwarming Crockpot Squash soup.
Servings: 6
Calories: 344kcal
Equipment
- Slow Cooker (Crockpot)
- Vegetable peeler
- Knife
- Cutting board
- Immersion blender
Ingredients
Slow Cooker Pumpkin Soup
- 10 cups butternut pumpkin (butternut squash) Note 1
- 2 cups potatoes Note 2
- 1 ½ litres vegetable stock (vegetable broth)
- 3 cloves garlic peeled with end cut off
- 1 teaspoon dried thyme dried
- 1 teaspoon dried powdered cumin Note 3
- 2 bay leaves discard before serving
- 1 tbs dried onion (onion flakes)
- 400 ml heavy cream
- ½ teaspoon salt
- ¼ teaspoon cracked pepper
Instructions
- Use a knife and chopping board to cut your potatoes into chunky pieces (keep the skin on)
- 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 (optional)
- Add pumpkin pieces 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 and continue till blitz till consistently combined
- Serve with toasted bread, cracked pepper, cream swirls and parsley
Notes
- 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 ½ teaspoon. 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 potato 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.
- Note 5 The Slow Cooker I am using for the recipe is 5 litres (shown in the photos).
Nutrition
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