How to Make Pumpkin Soup in a Crockpot

If you love the flavor of homemade pumpkin recipes, you can make crockpot soup to save yourself a lot of time. Crockpot cooking means you can leave your meal to cook itself while you are busy doing other things and crockpot recipes always taste smoother and more richly flavored than other dishes.

Pumpkin is a great ingredient to cook in a crockpot because it is naturally sweet and juicy, and crockpot cooking makes it even more so.

Types of Slow Cooked Pumpkin Soup Recipes

You can make spicy crockpot pumpkin soup, sweet crockpot pumpkin soup or another type. Pumpkin is so versatile that you can use it equally well in sweet or savory recipes. There are not many other vegetables you could say that about.

This soup does not have to be defined as sweet or savory and you can have sweet-flavored, savory pumpkin soup, combining ingredients like potato, onion, sugar, cream, and cinnamon. That combination would not work in many other recipes but pumpkin binds the savory ingredients with the sweet ones perfectly.

Recipe for Crockpot Curried Pumpkin Soup

This delicious pumpkin soup recipe can be served as it is, or used as a sauce for chicken, pork or another type of meat. There are spices in this pumpkin soup but the soup comes out very mild flavored, rather than fiery hot.

Garnish the soup with grated cheddar cheese and toasted cashew nuts for a really delicious taste and texture. This canned pumpkin soup recipe is suitable for beginner cooks, because it is so simple, and it makes a great lunch, dinner, or appetizer. This recipe makes enough for six servings.

Slow Cooked Pumpkin Soup with Mild Spices

What you will need:

4 cups vegetable broth 8 fl oz can evaporated milk 1/4 teaspoon fresh ground nutmeg 1 teaspoon salt 3/4 cup half and half 1/2 cup Maple syrup (not imitation maple syrup) 1 teaspoon garlic powder 29 oz can pumpkin puree 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1 teaspoon chili powder 2 teaspoons coriander seeds 1/4 teaspoon whole cloves 1/2 teaspoon green peppercorns How to make it:

Toast the coriander seeds, peppercorns, and cloves in a hot, dry skillet. Add the ground spices and toast everything over a high heat for a couple of minutes, stirring occasionally, or until the spices start smoking. Remove them from the heat, let them cool down, and grind to a powder using an electric coffee grinder or a mortar and pestle.

Pour the half and half, broth and evaporated milk into the crockpot. Stir the mixture well, cover the crockpot and turn it to high. Put the pureed pumpkin in a bowl with the salt, maple syrup, and powdered spice mixture and whisk to blend everything together.

Add the pumpkin mixture to the crockpot, whisking well so you do not get lumps. Cover the crockpot and simmer the soup for 2 or 3 hours. The soup is now ready to serve.