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.

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.

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

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.

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