Slow Cooker Pumpkin Soup

When shopping for pumpkin puree, make sure you buy 100% pumpkin without any added sugars or spices.

If you'd like, you can make your own pumpkin puree by roasting a baking pumpkin, scooping out the insides, and pureeing the flesh.

This recipe can also be made on the stovetop. Simmer the soup for about a half an hour before pureeing.

  • Prep time: 15 minutes
  • Slow cooker time: 3 to 4 1/2 hours
  • Yield: 4 servings


  • 1 tablespoon coconut oil (olive oil is fine if you don't have coconut)
  • 1/2 cup diced carrot
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 3 tablespoons grated ginger
  • 4 cloves garlic, diced
  • 2 dried bay leaves
  • 2 15-ounce cans pumpkin purée (or 4 cups homemade puree)
  • 1 15-oz can coconut milk, shaken
  • 2 1/2 cups low sodium vegetable broth (plus up to one cup more, to taste)
  • 1/4 teaspoon salt
  • Hot chili powder, to serve (optional)
  • Chopped fresh cilantro, to serve (optional)
  • Coconut milk yogurt, to serve (optional)

Special equipment:


1 Sauté the vegetables: Heat a skillet over medium-high heat and warm the coconut oil. Add the carrot, onion, and celery and sauté for 5 to 7 minutes until the onions start to become translucent. Stir often to avoid browning.

Add the ginger, garlic, and bay leaves and sauté for another couple of minutes.

Slow Cooker Pumpkin Soup

2 Combine the sautéed veggies, pumpkin puree, coconut milk, vegetable broth, and salt in a 3-quart or larger slow cooker. Cook on low for 4 1/2 hours or on high for 3 hours.

3 Remove bay leaves and use an immersion blender to purée the soup until very smooth. Alternatively, puree the soup in a blender or food processor. Add extra stock if you'd like a thinner soup. Taste and add more salt if needed.

4 To serve: I like to sprinkle on some hot Thai chili powder, fresh cilantro, and swirl in some coconut milk yogurt.

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  • Jenny

    Don’t know what went wrong, but this was very bitter. Made the pumpkin/gingerbread and that turned out great.

  • Denise

    I wonder if I could use butternut squash in place of pumpkin? I love pumpkin, but I also love butternut squash :-)

    • Elise Bauer

      Hi Denise, did you know that the canned pumpkin purée that you buy in the store is actually made of butternut squash? It is! Both are very similar winter squashes. You can use them interchangeably for recipes like this.

  • Anne Simpson

    Can almond milk be substituted for the coconut milk?

    • Sabrina Modelle

      Hi Anne,
      The soup will not be as thick with the almond milk, so you may want to reduce the amount of broth. It will also not taste quite as Thai without the coconut, but it’s certainly worth a try. If you do try it, please let us know how it goes.

  • katy

    If using fresh pumpkin Can you add the pumpkin to the slow cooker raw and then puree all together with immersion blender when cooked?

    • Sabrina Modelle

      Hi Katy,
      I did not test the recipe with raw pumpkin chunks. It should be fine to do fresh pumpkin, though. One way to ensure that it cooks in the time is to actually grate your fresh pumpkin on a box grater or in your food processor. Otherwise, you may have to adjust the cooking time. Please let us know if you try it and what your results were.

  • Kevin

    Served it with a curried smoked duck breast. This will be a regular menu item for cold snowy days.

  • [email protected]

    Looks delicious I am making it now

  • Sandy S

    This soup will be part of our Thanksgiving dinner! I tested it out and am happy to say it is lovely! Smooth and asking to be accompanied with a good bread or cracker. We do a smorgasbord style affair so it will be in the slow cooker with small cups and rice crackers and yogurt blended with minced chives at the side. (We have a few people who do not care for cilantro or spicy food. Their loss!) As I was pulling out the vegies I found one smallish parsnip looking lonely and added it to the dish. It seemed the right thing to do, and so it was!

    • Sabrina Modelle

      Hi Sandy,
      I’m so happy to be a part of your celebration! Thank you for your kind comments.
      Happy Thanksgiving!

  • Grace Campbell

    This sounds delicious

    Grace x

  • Sara @ Last Night's Feast

    This looks delish

  • Vivian | stayaliveandcooking

    Ohhhh that looks delicious! Love how easy it is, too.