Slow Cooker Pumpkin Soup

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This soup will get you in the mood for fall!

Get ready to cheer the arrival of fall because we’ve combined two of the season’s best offerings into one delicious and hearty, skinny meal! This slow cooker Pumpkin Soup recipe combines your favorite pumpkin pie flavors with a hint of apple for sweetness in one low-calorie recipe. Enjoy!

We recommend a 4 to 6 quart slow cooker

You may also like our other soup recipes, like:
Chicken Fiesta Soup
Hearty Vegetable and Bean Soup
Tomato Basil Soup
Chicken and Rice Soup

0 from 0 votes

Slow Cooker Pumpkin Soup

Pumpkin and apples are combined to create this one of a kind sweet and savory soup.
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Yield 10 people
Serving Size 1 cup
Course Dinner, Soup
Cuisine American
Author SkinnyMs.

Ingredients

  • 1 1/2 - 2 pounds butternut squash or sugar pumpkin, 6 to 8 cups, peeled and cubed
  • 1 apple peeled and diced, sweet apple like honey crisp is best
  • 2 cups chicken stock low-sodium, vegetable broth is optional
  • 1 cup sweet onion diced
  • 2 to 3 cups milk
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons pumpkin pie spice

Instructions

  • Cook the first four ingredients in your slow cooker on low for 4 hours.
  • When the pumpkin is soft and cooked through, use a hand blender, immersion blender, or food processor to blend in the remaining ingredients.
  • Sprinkle a little cayenne pepper on top when serving, if desired.

Notes

If canned pumpkin is used, use 2 (15-ounce) cans.
Skim milk is NOT recommended (use more or less milk depending on thickness preferred), the amount of milk will depend on desired consistency of soup. If you like soup a little on the thinner side, add 3 cups of milk.

Nutrition Information

Serving: 1cup | Calories: 66kcal | Carbohydrates: 11g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 287mg | Fiber: 1g | Sugar: 3g |
SmartPoints (Freestyle): 1
Keywords Diabetic-Friendly, Gluten-Free, Low-Carb, Slow Cooker

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21 Comments

  1. I have never used a fresh pumpkin before… is it hard to clean & peel? The soup sounds delish…Can't wait to try it.

    1. What I did was cut the pumpkins in half;
      then clean out all the seeds & strings;
      placed them on a cookie sheet cut side down;
      and baked them for about 30 minutes.

      When they finished baking, I flipped them over(cut side up) then used a large spoon (i used a 14 inch long stock pot spoon) to scrape away the flesh from the skin.
      The flesh is as soft as arm butter at this point & you should not have any trouble separating the two.

      Discard the skin(although I have heard it's good eating, but the skin never appealed to me) & use the flesh as the recipe calls for.

      Footnote:
      you now have pumpkin puree, & this puree can be used in almost any dish that calls for pumpkin.

  2. I just followed the recipe and used canned pumpkin (so I made it all on the stove top). It seems very thick, more like a puree than a soup. Is that normal?

  3. You mention Sugar Pie Pumpkins, but I have been unable to find these. Will any pumpkin work (including the ones my kids like to carve for Halloween?)

    1. Any pumpkins will work, but you will get the best results with Sugar Pumpkins(best taste, best texture, & best all around Quality).

  4. I just cooked my first fresh sweet pumpkin and it's worth the extra time it takes. So yummy. I made pumpkin butter, pumpkin turkey chili and roasted the seeds. I have two more pumpkins one for pie and I will try this recipe too. Will almond milk work in this or do I use 1% or 2% milk? Which do you recommend Skinny Ms?

    1. I used the recipe off the can of pure pumpkin but replaced the can of pumpkin with 2 cups fresh pumpkin. It came out awesome!!

  5. I am confused about the pumpkin measurements.
    It says to use 8 cups of cubed, which equals 2 cups of cooked pumpkin. In the last part about using canned pumpkin it says to use 8 cups of canned pumpkin. Shouldn't it only take 2 cups?

    1. Dan, That was confusing! It has been corrected. Use 2 (15 ounce) cans 100% pumpkin puree, not pumpkin pie filling. This would be about 3- 4 cups fresh pumpkin puree. Thank you for bringing this to our attention:). If using fresh ingredients, butternut squash or sugar pumpkin can be used.

  6. I love the recipe! I've made it several times with fresh pumpkin. However, today I tried it with canned pumpkin and I think the suggestion of using 6-15 oz cans is off. I just used 2-15 oz cans and it came out really thick. I found this link on Better Homes and Garden and they say a 2-1/2 lb pumpkin is equal to 1-3/4 cups of puree (about one can). Also, don't you still need to cook the onions and apples when using canned pumpkin? I don't think you can exactly just chop them up and mix them all together.
    http://www.bhg.com/advice/food/substituions/how-d

    1. Kristen, Pureed soups are very forgiving. There are a lot of different methods, but in the end all of the ingredients get pureed together.

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