Slow cooker pumpkin soup

    4 hours 30 min

    This easy soup will really warm you up on a chilly evening!

    54 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 1 medium pumpkin, seeded and cubed
    • 1 medium onion, chopped
    • 750ml chicken stock, or as needed
    • 1 sprig fresh rosemary
    • 1 sprig fresh thyme
    • 1 sprig fresh sage
    • 2 small cinnamon sticks
    • 2 bay leaves
    • 125ml double cream

    Prep:30min  ›  Cook:4hr  ›  Ready in:4hr30min 

    1. Heat the olive oil in a large frying pan over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken stock to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon and bay leaves into a piece of muslin, and place in the slow cooker. Cover and cook on Low for 4 hours.
    2. After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.

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    Reviews in English (23)


    OMG! I just made this and had a bowlful with some crusty bread, it was delicious, Will warm the cockles of your heart on a cold winters night! and it smelled gorgeous when cooking it, its creamy, and tasty, i would recommend giving this a go  -  17 Oct 2014


    Seemed bland on day 1, but after it rested in the fridge overnight it tasted much nicer!  -  05 Nov 2015


    I used plain canned pumpkin I had leftover from turkey day. I didn't have heavy cream so I just added sour cream at the end. Also since I like thing a little spicy I just added a dash of red pepper flakes. It was quite good. I would make it again  -  29 Nov 2008  (Review from Allrecipes US | Canada)