Pumpkin Soup recipe, easy slow cooker method

Pumpkin Soup recipe, easy slow cooker method
Photo showing a bowl of pumpkin soup
Photo by Hanna Balan on Unsplash

A delicious and easy pumpkin soup, made in the slow cooker

This autumn, I was lucky to get a harvest of five pumpkins, from a plant that self seeded in the compost bin. Must have been happy there, as the pumpkins are huge!

Pumpkin soup is one of my favourite soup recipes. This soup is a hearty warming dish for the colder days. You can try out your own variations; see the tips after the recipe.

Pumpkin soup recipe

Preparation time: 30 minutes

Cooking time: Slow cooker on low: 5-6 hours, on high 3-4 hours, plus 30 minutes to thicken.

Serves: 6-8 servings

Ingredients

  • 1.5 kilograms pumpkin, peeled and chopped (choose a type like crown or buttercup).
  • 4 medium-sized potatoes, peeled and chopped
  • 2 onions, peeled and chopped
  • 2 teaspoons minced garlic
  • 6 cups water
  • 1 tablespoon vegetable stock powder
  • 2 tablespoons cornflour
  • 1 cup cream or sour cream
  • Salt and pepper to taste

Method

  1. Turn the slow cooker on to low to warm up while preparing the ingredients.
  2. Put the pumpkin, potatoes, onions, garlic, water and vegetable stock powder into the slow cooker. Cover with the lid.
  3. Cook on low for 5-6 hours, or on high for 3-4 hours, until the vegetables are tender and soft.
  4. Let the soup cool a little before blending it until smooth (although I prefer to mash it, so that it is a little chunky). You could use a stick blender, or transfer the soup to a food , then return it to the slow cooker.
  5. Mix the cornflour with the cream, and stir it into the soup. Cover with the lid, and cook on high for another 30 minutes so that the soup thickens up.
  6. Season with salt and pepper.
  7. Serve with crusty bread.

Variations on the basic recipe:

  • Spicy pumpkin soup: Add ½ teaspoon of chilli powder, ½ teaspoon of ground coriander, ½ teaspoon of ground cumin, and 1 teaspoon of curry powder to the soup ingredients.
  • Thai curry pumpkin soup: Add 2 tablespoons of Thai red or green curry paste and 2 teaspoons of minced ginger to the soup ingredients. Use coconut cream or coconut milk instead of cream.
  • Kumara and pumpkin soup: Replace up to half the pumpkin with orange kumara.
  • Carrot and pumpkin soup: Replace half the potato with carrots, and add 3 teaspoons ground cumin to the soup ingredients.

Check out my other recipes:

Here are a few of my other recipe: