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Slow Cooker Creamy Pumpkin Soup with Maple Cream

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You can’t go wrong with pumpkin! This warm Fall soup makes a great side or appetizer for dinner. Throw it in the slow cooker and forget about it until it’s time to eat. Drizzle maple cream on each bowl for a fancy garnish. It’s sure to make your guests think you spent hours in the kitchen!

Creamy Pumpkin Soup with Maple Cream

I’ve been itching for soup weather to arrive lately. Here in Florida, it’s just way to hot for soup most of the year. I usually wait until the cooler weather arrives before I start making soups, but I just couldn’t wait!

Making this soup in your slow cooker couldn’t be easier. Once it’s ready, take a few minutes to make the maple cream before serving this fancy dish.

Creamy Pumpkin Soup Recipe

I got this soup going in my slow cooker one morning before I set out to run some wedding errands. When I returned home a few hours later, the house smelled incredible!

Creamy Pumpkin Soup Dinner

Coconut milk gives this soup it’s creamy texture without being too bad for you. Unlike most creamy soups, this one is lactose free! The coconut milk adds a nice flavor to the soup, too.

For a bit more Fall flavor, I added in cinnamon and ground cloves. They complement the pumpkin perfectly!

Creamy Pumpkin Soups

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Slow Cooker Creamy Pumpkin Soup with Maple Cream
Ingredients
For the soup:
  • 4 cups vegetable broth
  • 1 29 oz can pumpkin puree
  • 1 15 oz can unsweetened coconut milk
  • 1 tablespoon minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 tablespoon maple syrup
For the maple cream:
  • 1 cup coconut milk
  • 1 tablespoon maple syrup
Instructions
For the soup:
  1. Put all of the ingredients in a slow cooker and mix to combine. Don't worry about getting it completely blended just yet.
  2. Cook in the slow cooker on high for 4-5 hours or on low for about 8 hours. Alternately, you can simmer on the stovetop for 30-45 minutes.
  3. When it's finished cooking, use a whisk to completely blend the soup. If you have an immersion blender, that would work even better. Keep the soup in the slow cooker on warm until you are ready to serve it.
For the maple cream:
  1. Pour the coconut milk and maple syrup into a small skillet and bring to a boil. Whisk while boiling for a couple seconds and then remove from the heat. Set aside to cool for about 5 minutes.
  2. Ladle the soup into bowls and use a spoon to swirl the maple cream as a garnish on top.

Want to try this recipe? Be sure to pin the picture below! For more delicious recipes be sure to follow me on Pinterest, Twitter and Instagram.

Slow Cooker Creamy Pumpkin Soup

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Comments

  1. This looks super easy! I just had a butternut squash soup that was amazing. Just like you, it’s been WAY too hot here to eat any soups. But alas, I think it’s finally cooled down, and I just said to hubs yesterday that I wanted to make something “pumpkin.” I think I might try this!

    Reply

  14. Yum yum yum! I love all things slow cooker! Thanks again for linking up with The Alder Collective! Hope to see you again this Tuesday at 8 PM EST!

    Reply

  15. Hi Jenna,

    We will just love your Creamy Pumpkin Soup, it looks awesome! Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
    Come Back Soon!
    Miz Helen

    Reply

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