I know what you are thinking - have I lost my mind sharing this Crockpot Pumpkin Soup recipe in May? Pumpkin spice latte season has passed, and pumpkin is out to make way for zesty summertime flavors. Trust me, I get it!
Crockpot Pumpkin Soup Recipe
I made this Crock Pot Pumpkin Soup Recipe for a loved one who loves anything pumpkin.
Since I had it made and it was ready, I decided to photograph it and share it. There may be other people who love pumpkin soup in the Spring.
If you only love pumpkin soup in the fall, feel free to pin this canned pumpkin recipe now and walk away until the leaves change and the summer sun has faded.
You won’t hurt my feelings. I understand that some things have seasons, and slow cooker pumpkin soup may be one of those things.
If you love pumpkin any day of the year, this recipe is perfect today! It is super easy to make and tastes fantastic!
We make this Crockpot Pumpkin Soup with pumpkin puree and pantry staples—a great, filling slow cooker soup any time of the year.
Ingredients
Here is a quick overview of the simple ingredients needed to make an epic Slow Cooker Pumpkin Soup! The printable recipe card at the bottom of the post includes specific measurements and step-by-step instructions.
- Pumpkin Seeds
- Onion
- Salt
- Chili Powder
- Pepper
- Pumpkin Puree
- Chicken Broth
- Apple Cider
- Whipping Cream/ Heavy Cream or ½ and ½
Optional garnish - homemade croutons, parmesan cheese, spiced pecans
Equipment Needed
- CrockPot
- Kitchen Spoon/Stirring Utensil
How to Make CrockPot Pumpkin Soup
I've included complete instructions in the printable recipe card at the bottom of the post, but here's a quick version.
- Coat CrockPot with non-stick spray.
- Cook onions. Stir in salt, chili powder, and pepper. Transfer to CrockPot.
- Whisk in pumpkin, chicken broth, and apple cider in CrockPot until smooth.
- Cover and cook on high
- Turn off the heat, remove the lid, and whisk in cream.
- Garnish with sour cream and pumpkin seeds.
Preparation and Storage
Make-Ahead + Storage: You can work on other dishes on the menu during the four hours this CrockPot Pumpkin Soup needs to cook, making it make-ahead-friendly! Leftovers will keep for about four days when refrigerated in an airtight container.
Freezing/How to Freeze: Transfer any freezer-bound leftovers to an airtight, freezer-safe container, then enjoy them within three months.
How to Reheat: Thaw your leftovers overnight in the fridge, then use your microwave, stovetop, or CrockPot to reheat them, depending on how many portions you’re serving.
Recipe Variations
Substitutions:
Heavy whipping cream and half-and-half both work well in this recipe. Use half-and-half for a lighter soup.
Many cultures use pumpkin in their cuisine, so there are many ways to make this CrockPot Pumpkin Soup your own! Add the spices and curry paste in our CrockPot Thai Chicken Stew to this soup for some Thai flair.
Vegetarian Option + Vegan Option: Replace the chicken broth with vegetable broth to make this soup vegetarian and vegan-friendly.
Replace the heavy cream with almond milk, coconut milk, or other non-dairy milks.
Gluten-Free: This recipe should be gluten-free, as no single ingredient typically contains gluten. However, check each label if you are highly sensitive, as the more processed ingredients may have gluten-unsafe additives.
Smaller Serving Size + Larger Group/More Servings: The written recipe makes six servings. Scale it up or down to your desired yield, keeping in mind that you may need to work in batches if you scale up.
Make it Spicy: You can also replace with or add cayenne pepper and red chili pepper flakes to the chili pepper if you enjoy these spices.
Sugar-Free: The written recipe contains 13 grams of sugar per serving, some of which naturally comes from pumpkin puree. Choose an unsweetened pumpkin puree to lower the sugar content.
Tips for the Best CrockPot Pumpkin Soup
- We cut and freeze veggies we use frequently, such as onions, to minimize prep time. You can add other veggies you think would be yummy with this soup, such as carrots, butternut squash, and potatoes. Store them in containers or bags labeled with the date so you know how long they’ve been there!
- Sage and rosemary are fantastic, fall-friendly herbs that complement pumpkin.
- You can also add bacon to this recipe for a savory element.
- Your grocery store may sell pumpkin seeds as pepitas. I found them in the produce area, on a rack.
- This slow cooker pumpkin soup is pretty smooth. You can use an immersion blender to blend it even smoother.
What to Serve with CrockPot Pumpkin Soup
This pumpkin soup celebrates everyone’s favorite sweater weather gourd in an easy-to-make format you’ll prepare time and time again. It’s an Oktoberfest must-have in our household! Here are some menu pairing suggestions to help you celebrate fall flavors.
Sides: Cheddar Bay Sausage Balls, Easy Hasselback Potatoes, Easy Frank's Buffalo Chicken Dip, Air Fryer Buffalo Cauliflower, Cheesy Bacon Potato Skins, CrockPot Reuben Dip, Buffalo Chicken Wontons, CrockPot Bourbon Glazed Kielbasa, CrockPot Cranberry Barbecue Meatballs
Main Dishes: Corned Beef Shepherd's Pie, Smoked Sausage Gnocchi, CrockPot Bourbon Maple Pork Loin, CrockPot Kielbasa with Potatoes & Green Beans, CrockPot German Bratwurst, Jalapeño Beer Brats, CrockPot Guinness Corned Beef & Cabbage
Desserts: Pumpkin Cream Cheese Dip, Ooey-Gooey Butter Cake, Caramel Apple Dump Cake, Pumpkin Snickerdoodles, Apple Cider Cookies, Apple Cider Muddy Buddies, Maple Monkey Bread Bites, Apple Pie Dumplings, Carrot Cake Oatmeal Cookies, CrockPot Fried Apples
Drinks: Candy Corn Jello Shots, Fireball & Ginger Ale Cocktail, Fireball Apple Cider, Apple Cider Margarita, Angry Balls Drink, Guinness & Cider Beer Cocktail, Apple Cider Mule, Washington Apple Drink, CrockPot Mulled Wine, CrockPot Apple Pie Moonshine
When to Serve
- Lunch
- Dinner
- Oktoberfest
- Tailgating Parties
- Family and Friend Gatherings
- Fall parties
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Do you love recipes? Check out our copycat recipes, dessert recipes, and our CrockPot Recipes.
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Crockpot Pumpkin Soup
Ingredients
- ½ cup pumpkin seeds
- 1 Onion medium, chopped
- 1 Teaspoon Salt
- ½ Teaspoon Chili Powder
- ½ Teaspoon Black Pepper
- 58 oz Pumpkin Puree/Canned Pumpkin
- 4 cups Chicken Broth
- ¾ cup apple cider
- ½ cup Heavy Whipping Cream or ½ and ½
Instructions
- Coat crock pot with non-stick spray
- Cook onions for 3 minutes until translucent, stir in salt, chili powder, and pepper. Transfer to crock pot
- Whisk in pumpkin, chicken broth, and apple cider into crock pot until smooth
- Cover and cook on high for 4 hours
- Turn off heat, remove lid and whisk in cream
- Garnish with sour cream and pumpkin seeds
Kitchen Tools
- Slow cooker
Nutrition
Recipe originally shared on May 17, 2016. Updated December 2020
Katie
When you say apple cider, you don't mean apple cider vinegar do you?