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Crockpot Pumpkin Soup

This pumpkin soup is a creamy, velvety dish prepared by slow-cooking pumpkin with warm spices, herbs, and aromatics in a Crockpot. The final texture is smooth and rich, with a fragrant, slightly thickened consistency enhanced by toasted sage and a touch of maple syrup. It offers a comforting, hearty bowl perfect for chilly fall evenings.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked pumpkin, pureed fresh or canned
  • 3 cups vegetable broth
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon maple syrup or honey
  • 2 slices fresh sage for toasting
  • 2 tablespoons olive oil
  • salt to taste salt
  • freshly ground black pepper to taste black pepper

Equipment

  • Crockpot
  • Sharp knife
  • Cutting board
  • Immersion blender or regular blender
  • measuring cups and spoons
  • Sauté pan (for toasting sage)

Method
 

  1. Chop the onion into small, even pieces and mince the garlic so they're ready to be added.
  2. Heat a tablespoon of olive oil in a sauté pan over medium heat and add the slices of sage. Toast until fragrant and crispy, about 2 minutes, then remove and set aside for garnish.
  3. Add the chopped onion to the pan and cook, stirring occasionally, until translucent and soft, about 5 minutes. The kitchen should fill with a warm, sweet aroma.
  4. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  5. Transfer the sautéed onion, garlic, and sage to the Crockpot, then add the pureed pumpkin, vegetable broth, cinnamon, nutmeg, and maple syrup. Stir well to combine.
  6. Cover and cook on low for 6-8 hours, allowing the flavors to meld and the soup to thicken slightly as it slowly heats through.
  7. Once cooked, use an immersion blender to blend the soup directly in the Crockpot until smooth and velvety, or carefully transfer to a blender in batches and purée until creamy.
  8. Taste the soup and season with salt and freshly ground black pepper as needed.
  9. Warm a small skillet over medium heat, then add the toasted sage slices back in briefly to re-warm and enhance their aroma, if desired.
  10. Ladle the hot soup into bowls and garnish each with a few crispy sage slices for a finishing touch.
  11. Serve immediately and enjoy the comforting, fragrant bowl of pumpkin soup.

Notes

For a richer flavor, stir in a splash of coconut cream before serving. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently, adding a bit more broth if needed to loosen the texture.