Simple Slow Cooker Pumpkin Soup

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The ultimate winter comfort food, come home to slow cooker pumpkin soup.

Make an old classic that little bit easier by cooking it in the slow cooker.

Did you know pumpkin (pungkin if you have kids) is a berry! Part of the squash family, it originates from the Americas.

While pumpkin forms a regular part of the Australian diet, it is not as common in Europe and the UK, where they are traditionally considered pig food.

And in America, pumpkin is more often than not served in a pureed form, albeit in just about everything.

(Pumpkin Latte? Pumpkin doughnuts? Pumpkin ice cream? That’s some serious pumpkin mania).

You can make pumpkin soup in the slow cooker anytime, but I thought I would share how we make pumpkin soup as part of our weekly menu plan.

When we’re preparing the vegetables for the Sunday night roast, we chop the pumpkin and onion for the soup.

Got lots of pumpkins? Cut enough for a Meatless Monday pumpkin frittata as well and pre-roast with your Sunday night dinner.

After the chook roast, throw the chicken bones into the slow cooker with water, a little salt and a couple of peppercorns, a small splash of apple cider vinegar and leftover vegetable scraps like onion peels, carrot tops and parsley stalks. Leave to brew on low overnight.

Sometime the next day, strain the stock and put aside enough stock for the soup. Freeze the rest in batches.

Throw the onion, pumpkin and stock in the slow cooker and set on low while you’re at work or again, overnight.

Whizz with a stick blender, add cream and seasoning to taste.

Soup is done.

The original recipe I use has 1 cup of stock and 1 cup of cream, but I like to use 1 1/2 cups of stock and 1/2 a cup of cream. This reduces the cost and calories. If you like it more creamy, switch back the extra cream.

Yield: 4 serves

Slow-Cooker Pumpkin Soup

slow cooker pumpkin soup

Come home to a rich and creamy pumpkin soup that has been bubbling away in the slow cooker.

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes


  • 1 kg peeled, chopped pumpkin
  • 2 small onions, chopped
  • 1 1/2 cup of chicken or vegetable stock
  • 1/2 cup of cream
  • pinch nutmeg
  • salt and pepper to taste


  1. Place the pumpkin, onion and stock in the slow cooker. Cook on low for 6 – 8 hours until pumpkin is soft and cooked through.
  2. Blend in a blender or using a stick blender.
  3. Stir in cream and nutmeg.
  4. Season to taste and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 279Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 81mgSodium: 288mgCarbohydrates: 17gFiber: 3gSugar: 8gProtein: 15g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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One Comment

  1. I’ve had a huge local pumpkin sitting in my kitchen for quite a few weeks now and have been wondering what to do with it. Thanks for the inspiration :)