Slow Cooker Pumpkin and Sweet Potato Soup

VARIATIONS

Sweet potato substitutions: Try cubed butternut squash, yams or another type of squash like Honeynut squash, acorn squash, or delicata squash.
Veggie broth substitutions: If you’d like, use chicken broth or beef broth. You could also use a low-sodium variety if you are sensitive to sodium.
Pumpkin puree options: I used a can of pumpkin puree, however, you can make your own pumpkin puree at home. Alternatively, you can use butternut squash puree.

INSTRUCTIONS

Prep the sweet potatoes and onion. I recommend peeling the sweet potatoes first to make it extra easy to blend silky smooth. Then, cut the onion and sweet potato into wedges or triangles. It does not need to be very small or the exact same size – it will get blended smooth in the end. A rough chop is completely okay.
Add all ingredients to the slow cooker bowl. Stir to combine until evenly distributed. Cook on low for 6-8 hours.
Blend until smooth. Turn off the slow cooker, remove the bay leaf, then blend the soup until smooth with an immersion blender.
Serve. Serve warm with crusty bread or additional side dishes like roasted vegetables or salads.

EQUIPMENT

▢Knife
▢Cutting board
▢Slow Cooker
▢Immersion Blender

INGREDIENTS

▢1 yellow onion, cut into wedges
▢1 can pumpkin puree
▢2 large sweet potatoes, peeled and cut into large pieces
▢2 garlic cloves, minced
▢1 teaspoon salt
▢½ teaspoon black pepper
▢1 teaspoon cinnamon
▢¼ teaspoon nutmeg
▢½ teaspoon paprika
▢1 bay leaf
▢4 cups vegetable broth

INSTRUCTIONS

Begin by prepping your ingredients. Cut the onion and sweet potato into wedges or triangles. The pieces don’t have to be very small or exactly the same size.
Add all of the ingredients to a slow cooker and cook on low for 6-8 hours or until the potatoes are fork tender.
Turn off the slow cooker, blend the soup with an immersion blender and serve.

NOTES

Know that each slow cooker works differently. Depending on the brand and age of your slow cooker, yours may run hotter or colder than mine. If your slow cooker tends to run on the hotter side, cooking for 6 hours may work best for you. I have not attempted to cook this slow cooker pumpkin soup in the Instant Pot using the slow cooker function. If you choose to do so, adjustments to the cook time may be needed.
Cut the recipe in half for a smaller slow cooker. I developed this recipe using a 6 qt slow cooker. If you are using a smaller slow cooker, I’d recommend halving the ingredients.

NUTRITION

Serving: 1Serving | Calories: 20.72kcal | Carbohydrates: 4.51g | Protein: 0.98g | Fat: 0.07g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 388.59mg | Potassium: 36.1mg | Fiber: 1.26g | Sugar: 1.51g | Vitamin A: 42.26IU | Vitamin C: 2.22mg | Calcium: 10.71mg | Iron: 0.12mg

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