Hot, creamy and hearty, this beautiful pumpkin soup is absolutely beautiful and fragrant after bubbling away in the slow cooker all day. The combination of sweet pumpkin and cream will warm your body and soul.
Ingredients
Method
Heat butter and oil in large frying pan; cook leek, stirring, until soft.
Combine leek, pumpkin, potato, stock and the water in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 6 hours.
Cool soup 10 minutes. Blend or process soup, in batches, until smooth. Return soup to cooker. Cook, covered, on high, about 20 minutes or until hot. Stir in 1/3 cup of the cream. Season to taste.
Serve soup topped with remaining cream and chives.
Can I freeze the slow cooker pumpkin soup?
Yes, the pumpkin soup is suitable to freeze at the end of step 2. See our Test Kitchen guide for safely freezing, storing, and defrosting food.
Soup safety
Be careful when blending or processing hot soup. Don’t over fill the container (one-third to half-full as a guide) and ensure the lid is secure.
More pumpkin recipes
Pumpkin is a versatile ingredient that works well beyond this slow cooker soup. For more recipe inspiration, see this collection of pumpkin recipes. It also includes information on the different pumpkin varieties, as well as buying and storing pumpkin.
Looking for more slow cooker soup recipes?
