Pumpkin, apples, onions and carrots combine for this delicious Crock-Pot Pumpkin Soup recipe. The flavor is fruity but hearty with a surprising flavor.
Slow Cooker Pumpkin Soup
Pumpkin soup cooked in the slow cooker is the perfect autumn dish. It’s a beautiful creamy soup that features the perfect combination of pumpkin, apple, carrot and onion with sage, butter and milk rounding out the flavors.
Serve this creamy smooth soup with some nice crusty French or Italian bread and a side salad for an amazing dinner or lunch!
Special Diets
Gluten Free | Low Calorie | Low Carb | Low Fat | Low Sodium | Low Sugar
This recipe for Crock-Pot Pumpkin Soup is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
Crock-Pot Pumpkin Soup Recipe
Equipment
- 6 Quart Crock-Pot or larger
Ingredients
- 2 Tablespoons Unsalted Butter
- 2 Medium Carrots (peeled and diced)
- 1 Medium Apple (such as Gala variety, peeled, cored & diced)
- 1 Medium Yellow Onion (peeled and diced)
- 15 Ounces Canned Pumpkin Puree (or homemade)
- 3 Cups Low Sodium Chicken Stock
- 1 Tablespoon Ground Sage
- ¾ Cup Milk
- ⅓ Cup Unsalted Butter
Instructions
- In a large skillet on the stove-top add 2 tablespoons butter to the pan and heat.2 Tablespoons Unsalted Butter
- Sautee the carrots, apple and onion until the carrots are tender and the onion is translucent. About 10 minutes.2 Medium Carrots –1 Medium Apple –1 Medium Yellow Onion
- Add the cooked vegetables and apple mixture to the jar of a blender and puree.
- Add the pumpkin puree, vegetable and apple puree, chicken stock and sage to a 6 quart or larger slow cooker and stir to combine.15 Ounces Canned Pumpkin Puree –1 Tablespoon Ground Sage –3 Cups Low Sodium Chicken Stock
- Cover and cook on LOW for 5 hours.
- Stir in the remaining 1/3 cup butter and milk and recover the slow cooker. Continue to cook for an additional 1 hour on LOW.¾ Cup Milk –⅓ Cup Unsalted Butter
- Ladle hot soup into bowls and enjoy!
I love how simple this is, and I’m looking for more ideas on cooking soups in the crockpot! I’m hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday – the link will be up!
http://www.easynaturalfood.com
I hope to see you there:)
Debbie
Hi Lady Katie,
It is lunch time and I would just love a bowl of your wonderful Crock Pot Pumpkin Soup. This is a great recipe! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Hello,
Just wondering…do you have to puree the veggies or can you leave them chopped up?
I suppose you could leave them chopped. I have only had pumpkin soup pureed though so not 100% sure on that.
If you try it, let us know how it comes out!