Spread the love

Looking for an easy, comforting dish? Slow Cooker Pumpkin Soup is a Creamy Pumpkin Soup that’s rich, velvety, and infused with warm Thai flavors. This cozy pumpkin soup requires minimal effort, making it ideal for busy days or chilly nights. Try this Thai-inspired soup for a bowl of pure comfort!

Why You’ll Love Slow Cooker Pumpkin Soup

Effortless Prep: Toss ingredients into the slow cooker for Slow Cooker Pumpkin Soup and relax.
Few Ingredients: Just 5 pantry staples create a rich, flavorful soup.
Dairy-Free: Coconut cream adds velvety richness without dairy.
Warm Flavors: Thai curry paste brings cozy, spicy depth to this soup.
Meal-Prep Friendly: Make ahead for easy meals all week long.

Ingredients for Slow Cooker Pumpkin Soup

Here’s what you’ll need for this velvety soup (serves 6–8):

For the Soup:

2.2 lb (1 kg) pumpkin (sugar or pie pumpkin), cubed
1 large onion (150g), thinly sliced
2 cups (480ml) vegetable broth
14 fl oz (400ml) canned coconut cream
2 tbsp Thai yellow curry paste

Equipment

Slow cooker (4–6 quart)
Blender or immersion blender
Knife and cutting board
Measuring cups and spoons

Ingredient Tips

Pumpkin: Sugar pumpkins offer sweet, smooth flesh; butternut squash is a great swap.
Coconut Cream: Creates richness; coconut milk makes a thinner soup.
Curry Paste: Yellow curry paste is mild; red curry paste adds more spice.
Broth: Vegetable broth keeps it vegetarian; chicken broth works too.
Onion: Yellow or white onions are fine; shallots provide a milder flavor.

Directions for Slow Cooker Pumpkin Soup

Let’s create this cozy Slow Cooker Pumpkin Soup!

Combine Ingredients

In a slow cooker, I add 2.2 lb cubed pumpkin, 1 sliced onion, 2 cups vegetable broth, and 2 tbsp Thai yellow curry paste. I stir gently, saving the 14 fl oz coconut cream for later to keep the soup smooth.

Slow Cook

I set the slow cooker to high for 3 hours or low for 6 hours, letting the pumpkin soften and flavors blend into a rich Thai-inspired soup.

Add Coconut Cream

In the final 30 minutes, I stir in the coconut cream for a velvety texture, ensuring no curdling in this cozy pumpkin soup.

Blend Until Smooth

Once tender, I blend the soup with an immersion blender or in batches with a blender for a silky Slow Cooker Pumpkin Soup, filling the blender only halfway to avoid spills.

Season and Serve

I taste and adjust with salt and pepper. I ladle the warm Pumpkin Soup into bowls, perfect with crusty bread.

Nutrition

Prep Time: 10–15 minutes
Cook Time: 3–6 hours (high/low setting)
Total Time: 3–6 hours 15 minutes
Servings: 6–8 (1–1.5 cups per serving)
Calories: ~100–120 kcal per serving
Macros per Serving: 15g carbs, 2g protein, 6g fat, 2g fiber

Variations

Try these twists on this Thai-inspired soup:

Veggie Swap: Use butternut squash or sweet potato for a sweet Creamy Pumpkin Soup.
Spicy Twist: Swap yellow curry paste for red or add ½ tsp chili flakes.
Herb Boost: Add 1 tsp ground ginger or fresh cilantro for extra flavor.
Creamy Swap: Use heavy cream instead of coconut cream, inspired by Food and Tips’ Sun Dried Tomato and Mushroom Pasta.
Protein Add-In: Stir in shredded chicken for a heartier velvety soup.

Serving Ideas:

Pair with Layla Cooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
Serve with Layla Cooks’ Grilled Lemon Herb Chicken for a hearty meal.
Enjoy with Layla Cooks’ Vanilla Raspberry Iced Latte for a cozy pairing.

Storage

I store this cozy pumpkin soup in an airtight container in the fridge for up to 5 days; flavors deepen over time. For freezing, I portion into freezer-safe containers, leaving room for expansion, and store for up to 3 months. I thaw overnight in the fridge and reheat on the stovetop over medium-low heat, stirring, or microwave in 30-second intervals, stirring to blend the coconut cream.

Serving Tips

Presentation: Serve this cozy Slow Cooker Pumpkin Soup with toasted pumpkin seeds.
Garnish: Add a swirl of coconut cream or fresh cilantro for flair.
Pairing: Pair with naan or Layla Cooks’ Coconut Cooler for balance.
Portion Size: 1–1.5 cups per person as a main or starter.
Occasions: Perfect for fall evenings, meal prep, or cozy gatherings.

FAQs

Here are answers to some common questions about Pumpkin Soup:

What’s the best pumpkin for Slow Cooker Pumpkin Soup?
Sugar pumpkins are sweet; butternut squash is a great substitute.

Can I use coconut milk instead of cream?
Yes, coconut milk works but makes a thinner Thai-inspired soup.

How do I avoid curdling in this velvety soup?
Add coconut cream in the last 30 minutes of cooking.

Can I make this cozy pumpkin soup spicier?
Use red curry paste or chili flakes for a bolder flavor.

What pairs well with this Thai-inspired soup?
Naan, jasmine rice, or a cucumber salad complements the flavors.

More Dinner Recipes

Conclusion

Slow Cooker Pumpkin Soup is a warm, effortless dish for cozy nights or busy days. This velvety soup is a must-try. Make this cozy Slow Cooker Pumpkin Soup, share with loved ones, and enjoy the comforting flavors!

Slow Cooker Pumpkin Soup

Slow Cooker Pumpkin Soup is a warm, effortless dish for cozy nights or busy days. This velvety soup is a must-try. Make this cozy Slow Cooker Pumpkin Soup, share with loved ones, and enjoy the comforting flavors!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 3

Total Time 3 15

Course Soup

Cuisine American

Servings 8 servings

Calories 100 kcal

Ingredients

2.2 lb 1 kg pumpkin (sugar or pie pumpkin), cubed
1 large onion 150g, thinly sliced
2 cups 480ml vegetable broth
14 fl oz 400ml canned coconut cream
2 tbsp Thai yellow curry paste