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.
Recipe by Cafe Johnsonia at