You didn’t think I’d leave pumpkin out of my crock pot day, did ya? No. I’m up to the challenge. I accept!
I’m usually a meat and potatoes kind of girl when it comes to soup. I don’t really like weird things in there – like those soups that call for clams and they leave the shell on? Ew. Totally not for me. I don’t like to have to work around a shell to get to my food, but thanks anyway.
This might qualify as a “girly” soup…it’s pureed. BUT, my manly man who doesn’t like his food pureed (weirdo) liked this soup just fine. And so did I. And so did Annie – she ended up eating out of my bowl. And for those of you who know me, you know this is a BIG step for me. Normally someone who eats out of my bowl or off my plate loses a finger.
Anyway, this is a good soup, dude – for real. All it needs is a grilled cheese sandwich and you’ll be eating high on the hog…without the hog. Yes, that’s a southern saying – some of you are scratching your head.
I used my awesome Oster Immersion Blender. It’s awesome – did I say that already? It can make smoothies or it can make your soup smoothie. Ha! That was funny, right? Anyway, if you don’t have one of those you can just use your blender (but you might want to ask for an immersion blender if you puree stuff a lot). Or you can just leave the soup chunky.
Is it just me, or does the work chunky sorta make you feel sick too?
This soup does call for cream – heavy cream. Don’t leave it out, man. I mean it. It makes the whole thing sooooo smooth. And delicious. Heavy cream is rockin’ awesome. It’s only a half cup…and it’s good. Since changing our diet and adding in full fat foods, we haven’t gained a bit of weight…in fact, we’ve lost weight. More fat and lose weight? Hallelujah! Bring on the heavy cream, baby.
Anyway, back to the soup! Make this and you won’t regret it. It’s yummy…you’re still thinking about that whole hog aren’t you?
Crock Pot Pumpkin Soup
- 3 cups chicken broth
- 1 can pumpkin (not pumpkin pie mix) 15 ounce can or 1 3/4 cups homemade puree
- 1 teaspoon minced garlic
- 1 whole onion, diced
- 1 teaspoon curry powder
- ½ teaspoon salt, plus more to taste if desired
- 1/8 teaspoon pepper
- ¼ teaspoon cumin
- ½ cup heavy cream
- In a greased crock (I used my 4 quart), combine broth, pumpkin, onions, garlic, curry, salt, pepper, and cumin. Stir.
- Cover and cook on low for 6-7 hours.
- Puree using an immersion blender or a countertop blender.
- Return to crock.
- Turn off.
- Stir in heavy cream.
- Serve.
Yield – 4 servings
What size crockpot? I thought i would made this for church pot luck. How much does it make?
If you’ll scroll down and see the printable recipe part you’ll see that I used a 4 quart crock and it’s 4 servings. 🙂 Most of the time, that information is at the bottom in printable format instead of in the actual post. Sorry if that was confusing. Holler any time you have questions!
I want to make this for Thanksgiving but need it for 8. What would I need to change?
Well, since it’s four serving as-is, you would just need to double the ingredients for 8.
This looks like such a simple and yummy recipe, Stacy! And who doesn’t love it being from a crock pot?!?!
For those of us who don’t generally buy canned pumpkin- how much (oz or cups) would it be in homemade puree?
Oy! I see now that I didn’t read all the comments and that’s it’s 15 ounces 😛
🙂 I fixed the recipe notes.
I like to keep canned and frozen on hand….that way I have pumpkin at a moment’s notice in case I forget to thaw. 🙂 I didn’t get to make pumpkin puree this year (obvious reasons), but I hope to make some next year! These days I’m happy to have time for a bath. 😉
I don’t think anyone blames you this year for not getting to it! The only reason I got to it 2 years ago is because my son was born in January! I need to make more puree- the pumpkn I got only made 4 1/4 cups- and 3 of those are already set aside (pumpkin pie for thanksgiving and some apple pumpkin muffins today. YUM!)
Dude. I made pumpkin muffins this week. They were rockin’.
This sounds pretty yummy! I like the idea of adding Carol’s roasted apple and onion too. 🙂
I was actually going to ask which size can of pumpkin too, because . . . well, the pureed pumpkin does come in both 15 oz and 29 oz cans. I have three 29 oz cans of pumpkin puree (NOT pumpkin pie mix)in my pantry at the moment. So I’m very glad you clarified in the comments! (maybe an update in the recipe itself? 😉 )
Well, that’s nice to know! I’ve never ever seen it in that size can. Maybe they just don’t carry it around here. Interesting! 🙂 I updated the recipe. Thanks Cheryl!
Do you use the large can of pumpkin or the regular size?
I think the larger sized cans are pumpkin pie MIX and not just pure pumpkin. I used the 15 ounce size. 🙂
We love pumpkin soup!! I just made Roasted pumpkin and apple soup last night!! I didn’t use the curry and cumin, I used the onion, apples, chicken broth, pumpkin pie spice, sugar and cream. A liquid pie!! of course we used the immersion blender to smooth it out. Next time I will try it with the curry. I just made curry chicken two days ago so I don’t think the family will want it again so soon. We found the best pumpkins to roast and use for pies, etc. They are called sugar roasters. They look like alien pods but they are so good. I just cut them in half lengthwise, scoop out the seeds and place them cut side down in a baking dish or sheet pan with side, add a little water for steam, cover with foil and bake for around 30 minutes or until tender. When it cools enough to touch, I just scoop out all the flesh and let drain in a colander. So good!!
Pumpkin Pie Soup?! HELLO!
I’ve always wondered why the pumpkins I cook and puree myself are so much more liquidy than the pumpkin you get in the can. Do they just squeeze out all the liquid? What do they do with all that yum? Seems wrong to me. And would home-processed pumpkin work just as well, since it’s not as thick?
I think it would work….you might just need to add a thickener later if it’s not as thick as you like. 🙂 When I use home made pumpkin, after it’s thawed from the freezer, I just put it in a colander that’s lined with a tea towel and let it drain a bit.
I roasted and saved pumpkin for the first time this year, and the web sites I looked at suggested straining it for a few hours before freezing (overnight for a jack-o-lantern). A LOT of liquid came out. We had 2 jack-o-lanterns, and the patch-procured one roasted really well, stopped straining in about 4 hours. The store-bought one was way to stringy, even after 2 hours of roasting (I kept putting it back in the oven). Since I had 7 cups of pumpkin from the “good” one, I sacrificed the store-bought one to the compost bin. Froze the pulp in 2-cup portions (and one 1-cup).
Stacy, I LOVE your blog! Kudos to you for growing and reaching outside your comfort zone!
I like to drain mine after freezing…because I feel like it gets watery again that way, and I like to save the extra step. 🙂 I wish I had roasted some this year – but this season of life just didn’t make it possible. Thanks for the encouraging words, Elise. I needed them today.
use the excess liquid to make pumpkin jelly.
My mom alwas cut the pumpkin and put it cut side down in about 1/2 an inch of water to cook it- it always turned out watery. This year I used a friend’s technique and did it cut side up and no water (was getting dry so I did kind of baste it with a little bit of water partway through- I let it cool completely (mostly because my toddler wouldn’t let me go back to it until almost bedtime!)- and when I pureed it, I did need a little bit of water added to get it pureed smooth, but it was almost can-like consistency! This will be my new method 🙂
Thanks for the tip!