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about 11 hours ago

Slow Cooker Pumpkin Soup

Slow Cooker Pumpkin Soup

Recipe Details

Author Bri Beaudoin
Prep Time 10 minutes
Cook Time 3 hours 5 minutes

Summary

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.

Instructions

  1. 1

    Melt 1 tablespoon butter in a large skillet (or in the slow cooker if it has a sauté function) over medium heat.

  2. 2

    Sauté the chopped yellow onion until golden at the edges, 4 to 6 minutes.

  3. 3

    Add minced garlic and sauté for 1 minute until fragrant.

  4. 4

    If sautéing in a skillet, transfer the onion and garlic to the slow cooker.

  5. 5

    Add remaining 2 tablespoons butter, pumpkin puree, butternut squash, broth, poultry seasoning, fine sea salt, and black pepper; stir to combine.

  6. 6

    Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

  7. 7

    Blend the soup until smooth using an immersion blender, or carefully blend in batches in a countertop blender.

  8. 8

    Stir in the whipping cream. Taste and adjust salt and cream to preference.

  9. 9

    Ladle into bowls and garnish as desired.

Ingredients

  • 3 tablespoons butter (divided use)
  • 2 cups yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 1 (15 oz/425 g) can pumpkin puree (not pumpkin pie puree)
  • 1 lb butternut squash (chopped; fresh or frozen)
  • 3 cups vegan chicken broth (or vegetable broth)
  • 1 teaspoon poultry seasoning
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1/3 cup whipping cream (more to taste)
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