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You are here: Home / Food / Crock Pot Pumpkin Soup

by Stacy  23 Comments

Crock Pot Pumpkin Soup

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.

My immersion blender

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?

Add heavy cream

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
  1. In a greased crock (I used my 4 quart), combine broth, pumpkin, onions, garlic, curry, salt, pepper, and cumin. Stir.
  2. Cover and cook on low for 6-7 hours.
  3. Puree using an immersion blender or a countertop blender.
  4. Return to crock.
  5. Turn off.
  6. Stir in heavy cream.
  7. Serve.

Yield – 4 servings

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Debbie Line says

    October 29, 2015 at 10:16 pm

    What size crockpot? I thought i would made this for church pot luck. How much does it make?

    Reply
    • Stacy says

      October 30, 2015 at 2:01 pm

      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!

      Reply
  2. Donna says

    November 20, 2013 at 2:08 pm

    I want to make this for Thanksgiving but need it for 8. What would I need to change?

    Reply
    • Stacy says

      November 20, 2013 at 3:12 pm

      Well, since it’s four serving as-is, you would just need to double the ingredients for 8.

      Reply
  3. Loni Gofran says

    November 16, 2012 at 10:42 am

    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?

    Reply
    • Loni Gofran says

      November 16, 2012 at 10:43 am

      Oy! I see now that I didn’t read all the comments and that’s it’s 15 ounces 😛

      Reply
      • Stacy says

        November 16, 2012 at 12:31 pm

        🙂 I fixed the recipe notes.

        Reply
    • Stacy says

      November 16, 2012 at 12:32 pm

      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. 😉

      Reply
      • Loni Gofran says

        November 16, 2012 at 12:42 pm

        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!)

        Reply
        • Stacy says

          November 16, 2012 at 5:39 pm

          Dude. I made pumpkin muffins this week. They were rockin’.

          Reply
  4. CherylP says

    November 16, 2012 at 10:09 am

    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? 😉 )

    Reply
    • Stacy says

      November 16, 2012 at 12:34 pm

      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!

      Reply
  5. Pam says

    November 16, 2012 at 9:23 am

    Do you use the large can of pumpkin or the regular size?

    Reply
    • Stacy says

      November 16, 2012 at 9:25 am

      I think the larger sized cans are pumpkin pie MIX and not just pure pumpkin. I used the 15 ounce size. 🙂

      Reply
  6. carol mattaliano says

    November 16, 2012 at 8:59 am

    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!!

    Reply
    • Stacy says

      November 16, 2012 at 9:23 am

      Pumpkin Pie Soup?! HELLO!

      Reply
  7. Cindy says

    November 16, 2012 at 8:58 am

    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?

    Reply
    • Stacy says

      November 16, 2012 at 9:24 am

      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.

      Reply
    • Elise says

      November 16, 2012 at 9:49 am

      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!

      Reply
      • Stacy says

        November 16, 2012 at 12:35 pm

        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.

        Reply
      • Roux says

        December 4, 2013 at 1:22 pm

        use the excess liquid to make pumpkin jelly.

        Reply
    • Loni Gofran says

      November 16, 2012 at 10:41 am

      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 🙂

      Reply
      • Stacy says

        November 16, 2012 at 12:33 pm

        Thanks for the tip!

        Reply


Hello! I’m Stacy!

I believe God created you to be the hero of your home. You CAN manage your home instead of it managing you. That’s why I empower women with simple solutions for their homemaking needs – because if it’s not easy, you won’t do it. {Read More…}

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