Pumpkin Soup Recipe

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Our best ever Crock Pot Pumpkin Soup Recipe. This soup is delicious and so easy to make. Put it on in the morning and it's done when you get home from work.

You really can't go wrong with Crock Pot Soup Recipes.

Put all the ingredients in and just let the crock pot or slow cooker do the work for you.

The quantities used will vary on how large a pot you have. However when we make Pumpkin Soup, we make it so the Crock Pot is full. What we don't eat straight away we freeze into meal size portions.


Crock Pot Pumpkin Soup

1oz (30g) butter
2lb (1kg) Pumpkin – peeled and cut into inch square pieces
1 medium onion
2 cloves stuck into the onion
2 tspn sugar
salt to taste – pinch
2½ cup Chicken Stock – make your own, use cubes/powder, or use ready made (this is our choice) OR Vegetable Stock for a Vegetarian Recipe
1 cup Milk
  Nutmeg to sprinkle on top
Optional Bacon or ham bones – we have added these before and it works out well, but I prefer the plain pumpkin flavour without.

Dolop of Sour Cream when serving (not for diet conscious).
1. Place butter and pumpkin in crock pot and put onto high. When butter has melted, stir to coat pumpkin and cook for 1 hour on high. (If in hurry, just wait for butter to melt, stir and go to step 2 ignore the hour cooking – still turns out great just slightly less intense flavour).
2. Add onion, sugar, salt and stock. Cover and cook for 8-9 hours on Low OR 4-5 hours on High.
3. When ready to serve, remove the onion.
4. Puree soup in a blender or use a hand held device.
5. Add milk, to achieve correct consistency. (DO NOT add milk if intending on freezing – just freeze as is. Can add milk when thawed).
6. Serve with a sprinkling of Nutmeg and a dollop of sour cream.
    Serves 4
    Make extra and freeze
    Don’t add milk if going to freeze


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