Classic Creamy Pumpkin Soup


June 10, 2015

Classic Creamy Pumpkin Soup 5 0 5 6
  • Prep: 20 mins
  • Cook: 6 hrs
  • 20 mins

    6 hrs

    6 hrs 20 mins

  • Yields: Approx 4L


1 large peeled, seeded and chopped Jarendale pumpkin (you can also use butternut pumpkin instead)

1 large potato, peeled and chopped

2 medium carrots, peeled and chopped

2 medium onions, peeled and chopped

2 cloves garlic, minced

3 cups liquid chicken stock


Fresh garlic chives

2 tbsp purchased dried pumpkin seeds

1/2 tsp olive oil

Cream or sour cream


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

Margaret McGregor

September 24, 2017

Creamy pumpkiny goodness 🙂

Just a spoon or two per bowl to serve


May 20, 2017

How much cream? Sorry


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!

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.

Wow thanks <3


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 🙂


Terresa Francis

May 14, 2016

Absolutely beautiful!! Came out so creamy & so tasty – a perfect winter belly warmer!!

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