Dinner - Pumpkin soup slow cooker recipe

Author: Byron Morley  

Need an easy way to cook pumpkin for puree? This easy to make, slow cooker Thai pumpkin soup is a bit spicy, a bit creamy, and absolutely amazing.

Slow Cooker Pumpkin Soup

Slow Cooker Pumpkin Soup
Celebrate fall with this amazing slow cooker pumpkin soup. Incredibly easy to make, colorful and delicious – it’s pumpkin season in a bowl!
Provided by: Tonje
Total time: 365 minutes
Cook time: 360 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
  • 4 lbs butternut squash ((2 kg))
  • 2 medium carrots
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups vegetable stock
  • 2 bay leaves
Nutrition:
  • Calories: 165 kcal
  • Carbohydrate: 42 g
  • Protein: 4 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 1042 mg
  • Fiber: 7 g
  • Sugar: 10 g
  • Serving Size: 1 serving
How to cook:
  1. First, peel and dice the butternut squash and carrots. Dice the onion, and chop the garlic cloves. Add these vegetables, along with the remaining ingredients, to a slow cooker.
  2. Slow cook the soup on high for 4-6 hours, or on low for 6-8 hours. Avoid removing the lid from the crock pot as it cooks.
  3. Use an immersion blender to blend the soup, or alternatively blend the soup with a regular blender in batches, until the soup is completely smooth.
  4. Optionally, you can add a splash of cream or oat milk to make the soup slightly more creamy before serving the crock pot pumpkin soup.
Notes: How to Make Easy Slow Cooker Pumpkin Soup, 5 Litre Slow Cooker 1 Stick Blender or Food Processor Instructions Add all ingredients except for the double cream into your slow cooker. Place the …

Slow Cooker Pumpkin Soup

Slow Cooker Pumpkin Soup
A fragrant pumpkin soup. Great for cold nights!
Provided by: By Kelly Burstow
Yields: 0 servings
Number of ingredients: 11
Ingredients:
  • 1 large pumpkin (I like butternut the best)
  • 2 carrots
  • 1 medium sized potato
  • 1 onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 2 tablespoons chicken stock powder
  • 2 cups boiling water
  • Salt and pepper to taste
  • 1/2 cup cream (optional but delicious!)
How to cook:
  1. Trim skin off pumpkin and cut into even sized pieces.slow cooker pumpkin soup recipe
  2. Peel potato and cut into even sized pieces.
  3. Peel carrot and cut into even sized pieces.
  4. Dice onion.
  5. Place all vegetables into slow cooker.
  6. In a mug, mix stock and spices.
  7. Fill mug with 1 cup of water and mix.
  8. Add all liquid to the slow cooker.
  9. Cook on low for 4 hours or high for 2 hours.
  10. Blend with an electric mixer and season with salt and pepper to taste.
  11. Add cream before serving if desired.
Notes: Slow Cooker Pumpkin Soup, 1 slow cooker Crock-Pot Ingredients 29 oz Pumpkin Purée 1 1/2 cups Butternut Squash peeled and chopped 1 medium Sweet Potato peeled and …

Slow Cooker Thai Pumpkin Soup

Slow Cooker Thai Pumpkin Soup
This easy to make, slow cooker Thai pumpkin soup is a bit spicy, a bit creamy, and absolutely amazing. The perfect meal for a cold fall day!
Provided by: Bake.Eat.Repeat.
Total time: 375 minutes
Cook time: 360 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 14
Ingredients:
  • 1 small onion, diced
  • 1 red pepper, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1 1/2 tablespoons Thai red curry paste
  • 3 cups pumpkin puree (canned or homemade)
  • 5 cups chicken (or vegetable) broth
  • juice of 1 lime
  • 1/2 teaspoon sriracha sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (400 mL, 13.5 fl oz) coconut milk (light or regular)
  • 1/3 cup chopped cilantro, plus more for garnishing
  • 1/2 cup peanuts, for garnishing
Nutrition:
  • Calories: 309 calories
  • Carbohydrate: 19.8 grams carbohydrates
  • Cholesterol: 0 milligrams cholesterol
  • Fat: 23 grams fat
  • Fiber: 6.5 grams fiber
  • Protein: 10.3 grams protein
  • Saturated Fat: 14.4 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 1043 milligrams sodium
  • Sugar: 8.6 grams sugar
How to cook:
  1. In a large non-stick skillet over medium heat, saute the onion, red pepper, garlic, ginger and curry paste until softened and fragrant, about 2-3 minutes.
  2. Add to the slow cooker, along with the pumpkin puree and chicken broth.
  3. Cook on high for 3-4 hours, or low for 6-8 hours.
  4. Use an immersion blender to puree the soup until it is completely smooth.
  5. Stir in the coconut milk (reserving a bit for garnishing if desired), lime juice, sriracha, salt, pepper and cilantro and turn the slow cooker down to low for an additional 20-30 minutes.
  6. Serve with more cilantro, coconut milk and peanuts on top.
  7. This soup keeps well in the fridge in an airtight container for up to 5 days.
Notes: Slow Cooker Thai Pumpkin Soup, In a large non-stick skillet over medium heat, saute the onion, red pepper, garlic, ginger and curry paste until softened and fragrant, about 2-3 …

How to Cook Pumpkin in the Slow Cooker

How to Cook Pumpkin in the Slow Cooker
Need an easy way to cook pumpkin for puree? Add it to your slow cooker and you'll never go back to oven roasting.
Provided by: Sarah Olson
Total time: 580 minutes
Cook time: 300 minutes
Prep time: 20 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 2
Ingredients:
  • 2 small pie pumpkins, often called sugar pumpkins [mine were around 3 pounds each]
  • 1 cup water ((plus 2 tablespoons for making the puree))
Nutrition:
  • Calories: 71 kcal
  • Carbohydrate: 18 g
  • Protein: 3 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 4 mg
  • Fiber: 1 g
  • Sugar: 8 g
  • Serving Size: 1 serving
How to cook:
  1. Start by washing the pumpkin and removing the stem. Remove the stem by breaking it off or cutting off with a knife.
  2. Cut the pumpkins in half and remove the seeds and strings. Now cut the pumpkin pieces one more time so the pumpkin is now quartered. Add pumpkin pieces to the slow cooker skin side up. (If using a very large pumpkin you can cut into smaller pieces)
  3. Add 1 cup of water over the pumpkin.
  4. Cover and cook on HIGH for 4-5 hours or on LOW for 6 hours.
  5. With tongs, remove the pumpkin pieces onto a baking sheet to cool. Cool for at least 20 minutes or longer.
  6. When the pumpkin is cool enough to handle put one piece in the palm of your hand and use a spoon to scoop out the flesh of the pumpkin. Discard the skin.
  7. Put the pumpkin flesh into a blender or a food processor. Add 2 tablespoons of water. Place the lid on, and pulse on high until smooth.
  8. Place in containers and refrigerate for at least 4 hours if you are making a pie with it.
Notes: 1 Slow Cooking Perfected reviews, Review groups:
Write a comment: