This creamy slow cooker pumpkin soup is easy, comforting and perfect for chilly days. Just toss everything in and let it cook – no fuss, big flavour!
There’s nothing quite like a bowl of warm, velvety pumpkin soup when the weather cools down. And when you can throw it all in the slow cooker and let it bubble away while you get on with your day? Even better. This slow cooker pumpkin soup is super easy, creamy, and full of flavour – with a little twist thanks to the curry powder. It’s cosy in a bowl, and perfect served with crusty bread for dunking.
I promise, there’s nothing better than coming home from a day or work and busy life, to the house filled with the smell of this soup. Magic.
Why people will love this recipe
Customisable: Dial up the spice or swap the stock to make it vegetarian.
No-fuss and hands-off: Just chop, drop, and let the slow cooker do its thing.
Super creamy and comforting: Thanks to the potatoes and cream, the texture is dreamy.
Budget-friendly ingredients: You only need a few pantry staples to make a big batch.
Perfect for meal prep: Make it ahead and enjoy it all week long – it reheats beautifully.
Freezer-friendly: Freeze leftovers for a future lunch or dinner.
How to make slow cooker pumpkin soup
Time needed: 6 hours
- Prep your veggies
Peel and chop the pumpkin and potatoes into chunks. Quarter the onion. There’s no need to be fancy – it’ll all be blended later.
- Add everything to the slow cooker
Place the pumpkin, potatoes, and onion into the slow cooker. Sprinkle over the curry powder and pour in the chicken stock.
- Cook low and slow
Pop the lid on and cook on low for 6–8 hours or high for 4–5 hours, until the veggies are soft and tender.
- Blend until smooth
Use a stick blender to blitz the soup until it’s silky and smooth.
- Stir in the cream
Pour in the thickened cream and blend again until combined and creamy.
- Serve and enjoy
Ladle into bowls and serve with crusty bread, a dollop of sour cream, and a sprinkle of chives if you fancy.
Slow cooker pumpkin soup
Ingredients
3 medium potatoes, peeled and quartered
Instructions
- Place the pumpkin, onion, and potato into the slow cooker.
- Sprinkle over the curry powder, and pour in the chicken stock. Put on the lid, and switch on. Cook on low for 6-8 hours or high for 4-5 hours.
- Once cooked, blend everything with a stick blender. Add in the cream, and blend again.
- Serve with crusty bread, sour cream and a sprinkling of chives.
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