Slow Cooker Spicy Pumpkin Soup Recipe

by The Puritan's Pride Editorial Team

Pumpkin soup doesn’t have to be sweet! Try this savory slow cooker recipe that will please everyone on a chilly autumn day.


  • 1 15-ounce can of pureed pumpkin (or 1 1/2 cups fresh pumpkin, pureed)
  • 2-3 celery stalks, chopped
  • 1 medium carrot, chopped
  • 1 medium white or yellow onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground rosemary
  • 1/4 teaspoon ground red pepper flakes
  • 1/4 teaspoon ground ginger
  • 2 14-ounce cans chicken broth or vegetable broth
  • 1/4 cup whipping cream
  • Toasted shelled pumpkin seeds (optional)


In a 3 1/2 to 4-quart slow cooker, place pumpkin, celery, carrots, onion, salt, rosemary, red pepper, and ginger. Stir in broth. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in cream just before serving. Ladle into bowls and sprinkle with pumpkin seeds. Makes 6-8 servings.