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.
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
- 6 Quart Crock-Pot or larger
- 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!