Slow Cooker Pumpkin Soup – Warm, Spicy & Comforting
This pumpkin soup is prepared using a slow cooker, allowing the flavors of pumpkin, herbs, and spices to meld into a smooth, velvety texture. Main ingredients include pumpkin, broth, garlic, and warming spices, which create a rich and fragrant soup with a vibrant, orange color and creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking, Blending
- Cuisine: Comfort Food
- Diet: Vegetarian
Ingredients
- 1 medium pumpkin (fresh or pre-cut), peeled and chopped
- 4 cups vegetable broth, preferably low sodium
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper, optional
- 2 tablespoons olive oil
- Salt & freshly ground black pepper, to taste
Instructions
1. Begin by heating olive oil in a skillet over medium heat; when it shimmers and you hear a gentle sizzle, add the minced garlic and cook until fragrant, about 1 minute, stirring constantly to prevent burning.
2. Add the chopped pumpkin to the skillet and sauté for about 5 minutes, stirring occasionally, until it starts to soften and turn a light golden color around the edges.
3. Transfer the sautéed pumpkin and garlic to the slow cooker, pouring in the vegetable broth, then sprinkle in the cinnamon, nutmeg, ginger, and cayenne pepper for layered warmth and spice.
4. Cover the slow cooker with its lid and cook on low for 6 hours, allowing the flavors to meld and the pumpkin to become tender and easily mashable.
5. Once cooking is complete, use an immersion blender or transfer the mixture to a blender and blend until smooth and velvety, watching for hot splashes as you blend.
6. Pour the pureed soup back into the slow cooker or a pot, season with salt and pepper to taste, and gently heat until steaming hot, about 5 minutes.
7. Serve the soup warm, garnished with your favorite toppings like toasted seeds, a swirl of cream, or fresh herbs to enhance its comforting aroma and appearance.
Notes
You can use canned pumpkin in place of fresh for a quicker prep, though the flavor may be slightly different.
Try topping with roasted chickpeas or a drizzle of chili oil for texture and spice.
For a creamier soup, stir in a splash of coconut milk or heavy cream after blending.
Find it online: https://cookingwithramsay.com/slow-cooker-pumpkin-soup/