Quick Slowcooker Pumpkin Soup Recipe

This quick slowcooker pumpkin soup recipe warms you from your toes, to the top of your head. Homey and soft, it’s one of my absoloute favourite things to cook in autumn & winter. Oh, and it’s the perfect way to use up those Halloween pumpkin innards.

Pumpkin Soup Recipe

It’s healthy too – you don’t need to add any cream or cheese – though it is scumptious if you to want to take a walk on the wild side. It is one of those recipes that to me almost feels too simple – vegetables + stock + a bit of extra flavour to add depth.

You can use most root vegetables, though I found that using potato made it a bit boring.

Instead of throwing away the Pumpkin Seeds, try drying them and adding flavour, a great snack if you hold back on the oil & butter. A great recipe I found is here and has a variety of suggestions.

Quick Slowcooker Pumpkin Soup Recipe


  • A red onion chopped
  • Half a pumpkin or a small butternut squash, with the skin off* cubed
  • Two large parsnips cubed
  • A couple of nobs of butter
  • 2 cups of chicken stock
  • 1 tablespoons of curry powder or 2 teaspoons of paprika
  • Fresh coriander, thick cut bacon and/or cream fraiche to serve
  1. Turn your slow-cooker on. If on high the soup will take 3-4hours, on low the soup will take 6-7 hours (another reason I love it – turn it on when you leave for work, come back to a hot cooked dinner).
  2. Dice the red onion, and cube the pumpkin/squash and parsnip.
  3. Add to the cooker with the butter. Leave to cook for about half an hour. This par-roasts the vege, giving it a little richer flavour.
  4. Mix, then add the stock and curry power / paprika.
  5. Leave to bubble away for either 3-4 hours on high, or 6-7 hours on low; until all the vegetables are soft**
  6. Mash with a potato masher, if like me, you like your soup chunky (also like me) or blend once a little cooler for a velvet like texture.
  7. Enjoy on it’s own, or with cream fraiche and bacon chunks stirred through, accompanied by fresh bread. Autumnal bliss. Serves about 4 bowlfuls.

* Tip: unless your pumpkin is really bumpy, use a vegetable peeler to remove the skin. A lot of people use a knife but it removes so much of the flesh.
** Essential Tip: Cover the slow-cooker with a tea towel!

What’s your favourite soup?

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Pumpkin Soup Recipe

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