Ingredients
Scale
- 2 cans (15 oz each) pumpkin puree (ensure it is not pumpkin pie filling)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (low sodium preferred)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 cup heavy cream (or full-fat coconut milk for a dairy-free version)
- Optional: Toasted pumpkin seeds (pepitas) and fresh sage for garnish
Instructions
- Place the pumpkin puree, diced onion, minced garlic, vegetable broth, salt, pepper, cinnamon, nutmeg, and ginger into your slow cooker. Stir everything together with a large spoon until the pumpkin and broth are well combined and the spices are evenly distributed.
- Cover the crockpot with its lid. Set the temperature to “Low” and cook for 6 to 8 hours, or set it to “High” and cook for 3 to 4 hours. Cooking it on low usually results in a more developed flavor, but high works perfectly if you are short on time.
- Once the cooking time is complete, use an immersion blender (hand blender) directly inside the crockpot. Blend until the onions are completely pulverized and the soup is perfectly smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a standard blender, then return it to the crockpot.
- Stir in the heavy cream or coconut milk. This adds that essential richness and balances the acidity of the pumpkin. Keep the crockpot on the “Warm” setting for another 10 to 15 minutes to ensure the cream is heated through without boiling.
- Ladle the hot soup into deep bowls. Top each serving with a sprinkle of toasted pepitas and a fresh sage leaf or a swirl of extra cream. Serve immediately with a side of crusty bread or a light salad.
- Cook Time: 4 hours 15 minutes