Silky-smooth pumpkin soup made easy in the slow cooker, layered with savory aromatics and poultry seasoning, and finished with a lush splash of cream. Comforting, veggie-packed, and weeknight-friendly.
Melt 1 tablespoon butter in a large skillet (or in the slow cooker if it has a sauté function) over medium heat.
Sauté the chopped yellow onion until golden at the edges, 4 to 6 minutes.
Add minced garlic and sauté for 1 minute until fragrant.
If sautéing in a skillet, transfer the onion and garlic to the slow cooker.
Add remaining 2 tablespoons butter, pumpkin puree, butternut squash, broth, poultry seasoning, fine sea salt, and black pepper; stir to combine.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Blend the soup until smooth using an immersion blender, or carefully blend in batches in a countertop blender.
Stir in the whipping cream. Taste and adjust salt and cream to preference.
Ladle into bowls and garnish as desired.