Slow cooker pumpkin soup

Slow cooker pumpkin soup


35 people made this

About this recipe: This easy soup will really warm you up on a chilly evening!


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 (2)


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

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