Directions
1Combine all ingredients into slow cooker.
2Cover and cook on LOW for 6hrs.
3When finished cooking blend with stick mixer for smooth consistency.
4In a small fry pan on stovetop, heat olive oil and lightly toast pumpkin seeds, stirring/moving as you do so to ensure none burn. It only takes about 3-5minutes to toast to golden.
5Serve pumpkin soup into bowls, swirl with a dollop of cream and scatter with chives and toasted pumpkin seeds.
6Can be increased to 8hr cooking time if needed
Submitted by Paulene Christie
11 Reviews
Paulene @ Slow Cooker Central
May 20, 2017
Just a spoon or two per bowl to serve
Megan
May 20, 2017
How much cream? Sorry
Katrina
September 15, 2016
Made this last night…I actually cut the pumpkin in quarters, deserved and roasted in the oven for 40 mins, allowed to cool slightly then scooped the flesh into the slow cooker, didn’t peel the spuds or carrots and just cut quickly in large chunks…this was delicious
Megs McPherson
June 18, 2016
Made this today, I added some diced sweet potato and it tastes amazing!
Paulene @ Slow Cooker Central
June 18, 2016
Nice 🙂
Sue Beutel
June 17, 2016
I made this tonight and hubby and I had seconds! So delicious! I added lactose free sour cream to garnish.
Paulene @ Slow Cooker Central
June 3, 2016
Wow thanks <3
Sammy
May 30, 2016
This was the best pumpkin soup!
Will never use any other recipe again.
Although I didn’t use any of the garnish but cream 🙂
Paulene @ Slow Cooker Central
May 15, 2016
Nice!
Terresa Francis
May 14, 2016
Absolutely beautiful!! Came out so creamy & so tasty – a perfect winter belly warmer!!
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.
Margaret McGregor
September 24, 2017
Creamy pumpkiny goodness 🙂