Slow Cooker Pumpkin Soup

slow-cooker-pumpkin-soup
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!

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

Slow Cooker Pumpkin Soup

Slow Cooker Pumpkin Soup

Yields: 10 Cups | Serving Size: 1 Cup | Calories: 66 | Total Fat: 2 g | Saturated Fats: 1 g | Trans Fats: 0 gm | Cholesterol: 0 mg | Sodium: 287 mg | Carbohydrates: 11 g | Dietary Fiber: 1 g | Sugars: 3 g | Protein: 4 g | SmartPoints (Freestyle): 1 |

Ingredients

  • 1 (1-1/2 to 2 pound butternut squash or sugar pumpkin or about 6- 8 cups cubed) peeled and cubed (Sugar pie pumpkins are best if available)
  • 1 apple, peeled and diced (recommend a sweet apple like Honey Crisp)
  • 2 cups chicken stock, low-sodium (vegetable broth is optional)
  • 1 cup diced sweet onion
  • AFTER COOKING, BLEND IN:
  • 2-3 cups milk. low-fat milk was used in this recipe. Note: 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.
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons pumpkin pie spice

Directions

  1. Cook the first part of the ingredients in your slow cooker on low for 4 hours. Recommend 4-6 quart slow cooker.
  2. When the pumpkin is soft and cooked through, use a hand blender, immersion blender, or food processor to blend in the remaining ingredients.
  3. Sprinkle a little cayenne pepper on top when serving, if desired.
  4. *If canned pumpkin is used, use 2 (15-ounce) cans.
https://skinnyms.com/slow-cooker-pumpkin-soup/

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21 Comments on "Slow Cooker Pumpkin Soup"

  1. Betsie @ Cooking Ripe!  October 6, 2012

    I love the slow cooker version of this soup – I think it would smell so good while it’s cooking.

    I have another pumpkin soup recipe: stove-top curried pumpkin and bean soup at Cooking Ripe!
    http://cookingripe.wordpress.com/2012/10/06/curried-pumpkin-and-bean-soup-a-quick-harvest-meal/

    Reply
    • Skinny Ms.  October 7, 2012

      Thanks so much! Your version sounds yummy too. 🙂

      Reply
  2. Ginny Stramaglia  September 1, 2013

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

    Reply
    • Skinny Ms.  September 2, 2013

      Ginny, It’s a little hard to peel but worth it!

      Reply
    • JAMES R.  December 5, 2013

      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.

      Reply
  3. Jenn  October 4, 2013

    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?

    Reply
    • Skinny Ms.  October 5, 2013

      Jenn, Add an additional cup of milk if you prefer it less thick.

      Reply
    • SkinnyMs  March 3, 2014

      Yes, you can add more liquid to thin it out to reach desired consistency.

      Reply
  4. Debbie  November 2, 2013

    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?)

    Reply
    • Skinny Ms.  November 3, 2013

      Debbie, Yes…it just that they are smaller and easier to remove the pumpkin.

      Reply
    • JAMES R  December 5, 2013

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

      Reply
  5. Michele Conard  November 15, 2013

    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?

    Reply
    • GaleCompton  November 16, 2013

      Michele, I've never used almond milk in this recipe but I think it's worth a shot. Keep me posted. 🙂

      Reply
    • Michele Conard  December 18, 2013

      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!!

      Reply
      • GaleCompton  December 19, 2013

        Michele, Great! Thanks for the feedback.

        Reply
  6. Dan  December 1, 2013

    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?

    Reply
    • Skinny Ms.  December 22, 2015

      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.

      Reply
  7. Kristen  March 9, 2015

    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

    Reply
    • SkinnyMs  March 10, 2015

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

      Reply
  8. Lina  October 10, 2017

    Why can’t we use skimmed milk? I always buy semi skimmed though if I can use it or not. Thank you

    Reply
    • Gale Compton  October 10, 2017

      Lina, Skim milk should work, keep us posted. 🙂

      Reply

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