Slow Cooker Pumpkin and Sweet Potato Soup

This Slow Cooker Pumpkin Soup is made with pumpkin puree, sweet potatoes, onion and the best sweet and savory blend of fall spices. Simply add the ingredients to a slow cooker in the morning and enjoy a hearty, warm pumpkin soup at night!

Cooking with pumpkin is one of my favorite ways to welcome the cooler weather and change of seasons. It goes well with both sweet and savory recipes and pairs well with some of my favorite warm and cozy spices.

WHY YOU’LL LOVE THIS RECIPE

Naturally vegan and gluten-free. This pumpkin soup is made with vegetable broth and without cream, making it suitable for most dietary restrictions. If you’re vegan, you’ll also love my Creamy Vegan Pumpkin Pasta Sauce.

Can be served as a main or a side. If you are looking to serve slow cooker pumpkin soup as a side dish, serve it with my Pan Seared Chicken, Easy Baked Halibut, or Prosciutto-Wrapped Stuffed Chicken Breasts.

Freezer-friendly. Since this pumpkin and sweet potato soup does not contain any cream or dairy, you don’t have to worry about the soup separating once frozen. Freeze for up to six months for best results.

INGREDIENTS AND SUBSTITUTIONS

Pumpkin puree – For the quickest, easiest dinner, make pumpkin soup with canned pumpkin. No need to put in the work to prep and roast your own pumpkins ahead of time! Make sure to use canned pumpkin puree, not pumpkin pie filling.

Sweet potatoes – Fresh, peeled sweet potatoes add the perfect sweetness to this slow cooker pumpkin soup. I used classic garnet sweet potatoes with orange flesh.

Onion – The sharp, savoriness of the yellow onion balances the sweetness of the pumpkin and sweet potato. Using fresh onions is essential – substituting onion powder is not recommended.

Spices – You’ll need a blend of salt, pepper, cinnamon, nutmeg paprika, and bay leaves. For a smokier slow cooker pumpkin soup, use smoked paprika in place of the paprika.
See the recipe card below for the remaining ingredients and quantities.

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