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Slow Cooker Roasted Pumpkin Soup

This slow cooker pumpkin soup is made by gently cooking fresh pumpkin with onion, garlic, and warm spices, then blending until creamy. The slow cooking deepens the flavor naturally, creating a cozy, dairy-free soup that can be blended smooth or left slightly textured.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 14 minutes
Servings: 4
Course: Soup
Cuisine: Autumn
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg fresh pumpkin, peeled and cubed preferably sugar or carving pumpkin
  • 2 tbsp olive oil
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cloves
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 optional salt and pepper to taste

Equipment

  • Slow Cooker
  • Sharp knife
  • Cutting board
  • Slotted spoon
  • Blender or immersion blender

Method
 

  1. Preheat the slow cooker by setting it to low and add the cubed pumpkin along with the olive oil, cinnamon, and cloves. Toss gently to coat the pumpkin evenly.
  2. Add the chopped onion and minced garlic to the slow cooker, distributing them over the pumpkin pieces. Cover and cook on low for about 4 hours until the pumpkin is tender and fragrant.
  3. Once the pumpkin is soft and cooked through, use a slotted spoon to transfer the chunks into a blender or immersion blender. Pour in the vegetable broth to help blend smoothly.
  4. Blend the mixture until creamy and smooth, adjusting the consistency with more broth if needed. Taste and season with salt and pepper as desired.
  5. Pour the pureed soup back into the slow cooker or a pot to keep warm. Heat gently until steaming and heated through, about 10 minutes.
  6. Serve the hot, textured pumpkin soup garnished with a sprinkle of cinnamon or fresh herbs if desired. Enjoy the rich aroma and cozy flavors with a warm slice of bread.

Notes

The pumpkin gently cooks and softens in the slow cooker, developing a roasted-like depth without oven roasting