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Slow Cooker Pumpkin Soup with Cinnamon

This pumpkin soup is made by slow cooking fresh pumpkin chunks with warm spices, creating a smooth and velvety texture. The process involves blending the cooked ingredients until creamy, resulting in a comforting, thick soup with a vibrant orange color and aromatic spiced aroma.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 small pumpkin (or pumpkin puree if pre-cut) peeled and chopped
  • 1 tablespoon cinnamon ground
  • 1 teaspoon ground nutmeg
  • 2 cups vegetable broth
  • 1 cup full-fat coconut milk or heavy cream for creaminess
  • to taste salt and pepper

Equipment

  • Slow Cooker
  • Blender or immersion blender
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

  1. Peel and chop the pumpkin into roughly 1-inch cubes, then add it to the slow cooker along with ground cinnamon, nutmeg, and vegetable broth.
  2. Cover and set the slow cooker to low, cooking for about 6 hours until the pumpkin is very tender and easily mashable.
  3. Once cooked, use an immersion blender or transfer the mixture to a blender and blend until smooth and creamy, with no large chunks remaining.
  4. Pour in the coconut milk or heavy cream, then stir well to combine, and season with salt and pepper to taste.
  5. Return the soup to the cooker on low for a few minutes just to heat through, or serve immediately for a warm, velvety consistency.
  6. Ladle the pumpkin soup into bowls, garnish as desired, and enjoy its comforting aroma and smooth texture.