Slow cooker pumpkin soup is an easy and delicious dish made from pumpkin puree, stock and seasonings. Like a taste of fall - any time of year!
Nothing is as warm and wonderful as a bowl of thich, rich bowl of soup. Some times, it even seems to have almost magical powers.
Soup provides comfort you when you need and somehow still manage to fill and satiate you. This delicious and easy crockpot soup is no exception to the rule. It can do all of the above and more.
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📃Shopping list
🔪Preparation
🍽Serving suggestions
How To Store Leftover Soup
Pumpkin Soup Hints and Hacks
📖 Recipe
📃Shopping list
Slow cooker pumpkin soup has the following ingredients:
broth (you can use vegetable broth or chicken broth)
pumpkin puree
garlic
onion
ginger
cumin
turmeric
brown sugar (or substitute such as erythritol)
salt & pepper
coconut cream or half & half cream
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🔪Preparation
This is one of those great dump and go recipes that is easy to make, easy to serve and can stay on warm for long periods of time if you need it to.
Start by adding the pumpkin puree into your slow cooker. Both canned and homemade puree work equally well. Add garlic, onion, ginger, cumin, turmeric, brown sugar and broth into slow cooker.
If you want to keep this dish vegan or vegetarian, I suggest a vegetable broth. If that is not a concern, chicken broth works well. Stir to combine, cover and cook on low for about 6 hours.
Preparing To Serve
Optional step: Prior to serving, use an immersion blender to fully blend in any onion or garlic pieces that maybe floating around to give your soup a smoother and creamier consistency.
🍽Serving suggestions
When you are serving, place pumpkin soup into individual bowls and add a few tablespoons of either half & half or coconut cream to each bowl, depending on your preference. Coconut cream will, of course allow you to keep this recipe dairy free.
Is cream necessary? Not really! This soup is thick and creamy on its own. If you want to keep the calorie count down, you can skip this step, but it sure does make the soup extra decadent!
How To Store Leftover Soup
One of the reasons I like to add cream to each bowl of soup individually rather than the whole pot is because it allows for more storage options for leftovers. Pumpkin soup without cream/can be stored in the refrigerator in an airtight container for 4-5 days. It can also be frozen for about 3 months.
It is easily reheated in the microwave. Adding fresh heavy cream or coconut cream after microwaving adds a just made feel to your leftovers.
If you love this recipe, please let me know in the comment section below!
Pumpkin Soup Hints and Hacks
This is a great dish if your people will be eating at different times. After your soup is cooked, turn your slow cooker to warm (or have it automatically switch to warm - if your slow cooker has this feature) and everyone can have a hot and filling meal, no matter what time they are ready to eat.
I recommend using an immersion blender for this recipe to keep it extra creamy.
Looking to prepare this in advance? You can mix all the ingredients together in a bowl or a bowl lined with a slow cooker liner and store in your refrigerator for a day. This is a great option if you would like to be able to just transfer the ingredients to you slow cooker before you run out the door. I do not recommend storing your slow cooker's ceramic insert/pot in the refrigerator. Going too quickly from cold to hot could cause it to crack.
I always recommend the use of a slow cooker liner. Of course, this is an optional step. I like to purchase my liners in bulk for a less expensive per-piece price.
Try these hacks for tasteless pumpkin soup: Add a few tablespoons of garlic or chilli-infused oil to the soup and stir until well combined before serving. Add toasted nuts to serve; pepitas, pine nuts, hazelnuts, walnuts, pecans or sunflower seeds will all add extra flavour and texture.
There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.
On the positive side, a slow cooker is a sealed environment. This means there's very little evaporation and your food cooks with the help of moist heat. Technically, this means you're actually cooking your food with flavored steam, which helps to seal in flavor while the soup cooks.
Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
Rich in vitamins, minerals and antioxidants, pumpkin is incredibly healthy. What's more, its low calorie content makes it a weight-loss-friendly food. Its nutrients and antioxidants may boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health.
Stir through a little freshly squeezed orange juice after blending along with salt to season and some red wine vinegar for an edge just like they did to that first recorded pumpkin soup. Flavour the onions with a generous teaspoon of smoked paprika.
If the fresh pumpkin is overripe, it can start to ferment and develop a sour taste. Another factor to consider is the type of fresh pumpkin you're using.
“Pumpkin soup is best made with your good, old-fashioned varieties like butternut or Queensland blue — the harder pumpkins,” she says. “Soft fleshed pumpkins can make the soup a little watery. They are a different beast… from your standard greengrocer pumpkin.”
"When a slow cooker is too full, it may not heat the food evenly," explains Leal. As a result, some parts of the dish may overcook, while others remain undercooked. "This can also increase the risk of foodborne illness, because the food might not reach a safe temperature throughout," she says.
Ginny has been working with slow-cookers for over a decade, and her advice is to use the 'Low' slow cooker settings as much as you can, finding that most dishes really benefit from a slow, gentle heat to really bring out the flavours.
Due to the nature of a slow cooker, there is no need to stir the food unless it specifically says to in your recipe. In fact, taking the lid off to stir food causes the slow cooker to lose a significant amount of heat, extending the cooking time required. Therefore, it is best not to remove the lid for stirring.
Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.
They are the same product. Both canned pumpkin puree and pie filling are useful, shelf-stable ingredients that can help speed up your kitchen prep time. Just remember that puree is unsweetened, while pie filling contains sugar and spices. This will help you choose the right pumpkin product for your recipes.
The best way to thicken pumpkin soup, assuming you have pureed the soup with a stick blender or food processor, is to simmer it with the lid off for about half an hour. This will evaporate some of the liquid and result in a thicker soup.
Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.
dice it up and add it to couscous, rice, or pasta sauce (a cream-based sauce with paprika and garlic is nice, maybe sauteed sliced onions, spinach, bacon, chicken)
make some pumpkin pie spice and use it and the pumpkin for baking: cupcakes, brownies, whatever.
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Start with the basics. Ensure you've added enough salt and black pepper.
If you find that your homemade or store-bought broth is thin and bland, you can concentrate its flavors by cooking it a little bit longer." Make sure to remove the lid or tilt it slightly to let the steam escape. Reducing your broth to two-thirds of its original volume should result in two times the flavor," she says.
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
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