Slow Cooker Creamy Pumpkin Soup

Slow Cooker Creamy Pumpkin Soup
Folks, you don’t need me to tell you that Pumpkin Season has arrived. Let’s kick it off with this super easy Slow Cooker Creamy Pumpkin Soup, shall we? Do you want to take a guess at how many (big) cans of pumpkin puree I’ve already gone through in the past two weeks? Four. But who’s counting, right? (Well, I guess I am.) Tomorrow Carrie starts her #30DaysofPumpkin. I’ve been waiting with baited breath for the last 11 months. As I was adding all of these soup ingredients to my slow cooker, I found myself wondering how long it would take me to run out of pumpkin recipe ideas. I don’t think I’d have a problem with that. I can’t get enough pumpkin. But for now, a no-brainer way to use pumpkin puree: soup.

Slow Cooker Pumpkin Soup

My slow cooker has been getting a major workout the last few weeks. I love that slow cookers are so en vogue right now because the truth is, slow cooking is where it’s at. Slow cooking means flavors have time to develop and meld. It means you don’t need to attend to or babysit your dinner as it cooks. It’s fine if it cooks longer than you meant it to. It’s an (almost) fool-proof way of cooking.  And if you don’t have a slow cooker? No problem. The stovetop works equally well, of course. But if you want to “set it and forget it” this is your recipe. The result is a delightfully thick, rich soup to make all of your pumpkin dreams come true.

It’s fall. Pumpkin everything is now your duty. (Just walk into Trader Joe’s – pumpkin everything for everyone! It’s a good thing.)


Most pumpkin soup I’ve tried has been too, too sweet, almost like dessert. Sometimes I just want to enjoy the savory side of pumpkin. I did include the littlest bit of maple syrup in there because that little bit of maple flavor just works splendidly with the spices. Coconut milk gives it a nice, satisfying mouthfeel with a hint coconut flavor and just enough spices to be good without being overpowering.

Slow Cooker Recipe for Lentil Tacos - Project Domestication

Check out Becky’s Slow Cooker Lentil Tacos. We’ve teamed up again to bring you these great slow cooker recipes today. They look so yummy!

5.0 from 2 reviews
Slow Cooker Creamy Pumpkin Soup
Recipe type: Main Dish, Soup, Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 8
Lightly spiced creamy pumpkin soup that is made in a slow cooker. Perfect for a chilly fall night.
  • 1 Tablespoon coconut oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 4 cups (1 quart) vegetable stock
  • 1 (29 ounce) can pumpkin puree
  • 1 (14 ounce) can unsweetened coconut milk (full-fat or light)
  • 1 Tablespoon ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cayenne (optional)
  • 1 Tablespoon maple syrup (optional)
  • Salt and pepper, to taste
  • Pumpkin seeds, optional garnish
  • Cumin seeds, optional garnish
  1. Heat coconut oil in a skillet. Add the onion and carrot. Cook for 5-10 minutes, or until softened. Add the garlic and cook for 30-60 seconds, then add the spices. Cook for another 30 seconds, stirring constantly to prevent burning.
  2. Transfer to a slow cooker. Add the stock, pumpkin puree, and coconut milk. Cook on LOW for 8-10 hours, or HIGH for 3-4 hours. (Can also be cooked on the stovetop at a low simmer for 30-45 minutes.)
  3. Before serving puree soup using an immersion (stick) blender or in batches in a traditional blender, if desired. Taste and add maple syrup, if desired. Season well with salt and pepper, to taste.
  4. Garnish with pumpkin and/or cumin seeds, if desired.

Slow Cooker Pumpkin Soup-2

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23 Responses to “Slow Cooker Creamy Pumpkin Soup”

  1. Christine at Cook the Story September 30, 2014 at 9:13 am #

    This soup is just gorgeous, and I love your use of those earthy spices in it!

  2. Becky @ Project Domestication September 30, 2014 at 11:20 am #

    I agree with you. Pumpkin soups don’t always have to be so sweet! I can’t wait to make this. Also, how have I never thought to garnish with cumin seeds. Brilliant!

    Thanks for teaming up again. :)

  3. Mary Frances September 30, 2014 at 2:58 pm #

    Stunning! I love the use of coconut milk, I’m sure it added a great consistency and flavor!

  4. Mona September 30, 2014 at 7:14 pm #

    Love how you’ve used coconut oil and coconut milk. And what a wonderful combination of spices!

  5. Emily September 30, 2014 at 9:06 pm #

    You seriously have the best recipes and photos. YUM!

  6. Linda D January 2, 2015 at 3:07 am #

    The ingredients sound delicious apart from the canned pumpkin – why not use fresh?

    • Lindsey Johnson January 2, 2015 at 1:45 pm #

      Hi Linda! I’m not opposed to using canned pumpkin every now and again, especially for a quick recipe like this one. But fresh can most certainly be used instead of the canned.

      • Jenny May 15, 2016 at 5:35 am #

        What quantity of fresh pumpkin should I use please?

        • Lindsey Johnson May 19, 2016 at 9:51 am #

          Hi Jenny! I’m not 100% sure what the equivalent amount of fresh would be, but my guess is that if you used 2 pounds of diced fresh pumpkin and cooked it in the slow cooker or on the stove with the other ingredients, it would cook down nicely and you could puree it. Or leave it chunky.

  7. AD January 28, 2015 at 1:12 pm #

    I made this last night with parsnips instead of carrots and cashew milk instead of coconut milk. It was delicious! Paired with a smoked mozzarella Panini with sun dried tomato tapenade…I’m getting hungry just thinking about it! Great recipe! And easy too!

    • Lindsey Johnson January 28, 2015 at 1:24 pm #

      Sounds dreamy! I love parsnips. That’s a great addition/substitution! So glad you liked it, AD!

  8. Addi February 25, 2015 at 3:10 pm #

    Do you have to blend it in a blender? What happens if you don’t? Could I whisk it?

    • Lindsey Johnson February 26, 2015 at 9:16 am #

      Hi Addi – you can totally still make this without a blender. The only purpose of the blender is to make the soup smooth by pureeing the carrot and onion. But the soup will still be great even if it’s a little chunky. Hope that helps!

  9. cheryl September 29, 2015 at 6:41 am #

    what a great recipe. simple and delicious. I will be making this again! Thank you. Beautiful pictures

  10. felicia | Dish by Dish October 20, 2015 at 4:10 pm #

    Hi Lindsey!

    I’d love to include your slow cooker pumpkin soup in a savory pumpkin roundup I’m doing for Parade Magazine.

    If you’re fine with it, could I use one of your gorgeous photos with a link back to your original post (

    Let me know, thanks!

  11. natalie October 29, 2015 at 10:15 pm #

    I can’t wait to make this. It looks delicious. Love the use of all the earthy spices and really like that you don’t have to use high fat 35% cream. Would probably be great with butternut squash too. Thanks for posting this! Natalie


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