Slow Cooker Pumpkin Soup

Pumpkins are for more than making jack-o-lanterns! They become sweet and tender when cooked, similar to autumn squash.

Serves: 6Hands-on: 20 minutesTotal: 4 hours 20 minutesDifficulty: Medium

Serves: 6


  • 2 cloves
  • 1 medium onion, peeled
  • 2 lbs. fresh sugar pumpkin, peeled and seeded, cut in chunks
  • 2 Tbsp. minced fresh ginger
  • 3 cups chicken stock
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground cinnamon
  • 1⁄2 tsp. ground black pepper
  • 1 cup heavy cream
  • 2⁄3 cup sour cream
  • 3 Tbsp. shelled pumpkin seeds (pepitas)


  • Press the cloves into the whole onion.
  • Arrange the pumpkin and onion in the slow cooker; sprinkle with the ginger. Add the stock, salt, and spices.
  • Cover and heat on a low setting for 4 hours.
  • Half an hour before serving, remove the onion with cloves and discard. Using a blender, food processor, or immersion blender, puree or mash the pumpkin with the cream.
  • Serve the soup topped with a dollop of sour cream and a sprinkle of pumpkin seeds.