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Slow Cooker Pumpkin Soup

Pumpkin and apples are combined to create this one of a kind sweet and savory soup.
Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Dinner, Soup
Cuisine: American
Keyword: Diabetic-Friendly, Gluten-Free, Low-Carb, Slow Cooker
Servings: 10 people
Calories: 66kcal
Author: SkinnyMs.


  • 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


  • 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.


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.


Serving: 1cup | Calories: 66kcal | Carbohydrates: 11g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 287mg | Fiber: 1g | Sugar: 3g |
SmartPoints (Freestyle): 1