Slow Cooker Spicy and Creamy Pumpkin Soup is the perfect appetizer or dinner recipe to add to your autumn meal plans.
This creamy pumpkin soup has a unique blend of delicious spices including curry, cardamom, coriander, cayenne and more. This blend of spices makes this soup. As it slow cooks to a creamy perfection, this spicy pumpkin soup isn’t just about the pumpkin. Coconut milk and a dash of brown sugar add a necessary sweetness, and a blend of onion, celery and carrots provides the perfect savoriness. This slow cooker spicy and creamy pumpkin soup with a hint of curry is a must-have as the temperatures start to lower and the leaves start to fall!
I don’t know about you guys, but I feel like as soon as we enter September, pumpkin is on the brain. Whether I want to admit it or not, summer is almost over and pumpkin EVERYTHING is gracing the shelves and menus of every grocery store and coffee shop. Don’t even get me started on the pumpkin beers. It has almost become overwhelming how pumpkin has taken over the world.
And it will continue to take over the world right up until Christmas. I think people tend to forget what pure pumpkin tastes like. Am I mistaken, or did a certain coffee shop just start adding actual pumpkin to their lattes? The thing about pumpkin (like any gourd or squash) HAS to be seasoned. It has to be spiced up, otherwise, it’s just pumpkin puree. And let’s be honest, it’s super boring.
This is all A-OK though. I’m definitely not trying to diss the pumpkin, and I think it’s time we start sharing some pumpkin recipes. Don’t you?
While I love pumpkin pie as much as any other human being on this planet, I prefer pumpkin in the savory sense. I love pumpkin to jazz up an ordinary risotto (recipe coming soon) or a polenta (also coming soon). I love it seasoned with warm spices and placed on top of my favorite quinoa bowls (not coming soon … but it probably should be!). While pumpkin bars and cakes and brownies are amazing, pumpkin in soup is where my heart lies.
I’ve wanted to post this recipe for slow cooker spicy and creamy pumpkin soup for a long time. I make it every year, a couple times a year, and it’s always a hit. It has been my main appetizer for Thanksgiving for more years than I can count, and I literally could make this soup in my sleep. The curry sets this soup apart, and don’t worry…it’s not an overwhelming amount of curry flavor. There are other spices to tone that flavor down.
This soup is one of my favorites, and I hope you guys love it as much as I do! Recipe is below! Pair it with something pumpkin(y), well, because pumpkin beer. Obviously. Have a wonderful week friends! xo
- 2 tablespoons canola oil
- 1 large yellow onion diced
- 4 large carrots peeled and diced
- 2 stalks of celery diced
- 4 cloves of garlic finely minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper more or less to taste
- 1/8 teaspoon ground nutmeg
- salt and black pepper to taste
- 6 cups vegetable stock
- 1 14- ounce can full-fat coconut milk
- 20 ounces pumpkin puree canned or homemade
- 1 tablespoon brown sugar
- 1/4 cup roasted pumpkin seeds garnish
- 1/4 cup chopped cilantro garnish
- Optional: drizzle of cashew cream
- In a large nonstick skillet, heat the oil over medium heat. Add the onion, carrots, and celery. Cook for about 10 minutes until tender. Add the garlic, curr powder, cumin, cardamom, coriander, cayenne pepper, nutmeg and a dash of salt and black pepper. Cook for about 2 minutes, stirring continuously. Transfer the mixture to the bowl of your slow cooker.
- Also to the slow cooker, add the vegetable stock, coconut milk pumpkin puree and brown sugar. Stir and cook on low for 8 hours or high for 4 hours.
- Once the soup has slow cooked, transfer it to the pitcher of your blender (or you may use an immersion blender) and blend until smooth. Be careful as you transfer hot liquid to a blender. Cover it with a kitchen towel and hold the top with your hand as your blend.
- Keep the soup warm in your slow cooker until you are ready to serve. Serve the soup with roasted pumpkin seeds and fresh cilantro. Enjoy!
It is the perfect time for some pumpkin soup! Love how easy to make it is! Pinned!
You continue to blow me away girl! This is so lovely, what a perfect Thanksgiving first course!! LOVE!
I’ve never been a fan of savory pumpkin dishes but this soup looks amazing! I need to try it!
Amazing photos!! I’ve never had pumpkin soup before, I think I’ll have to give it a shot :D
Yes, of course you have to make this soup with pumpkin beer. I adore pumpkin soups in the fall and would love to have a bowl of yours right now for dinner!
I absolutely love pumpkin soup! But you are amazing for adding a spicy element! It is raining like crazy here right now and I was just getting ready to the store so I am getting stuff and making this tonight! I am so excited!!! ;-)
There are so many sweet recipes for pumpkin that I often forget that it is really good in savory dishes too. This soup looks amazing!
Oh my that looks amazing, and I am definitely making it this week! I love pumpkin anything, but making it into a spicy, creamy soup sounds like the best idea ever! Pinned!
I made this! Soooooo good! Thanks for sharing this great recipe. It was so easy!
I love this soup! I ate it all weekend! I used half the amount of onion and it is still incredibly tasty!
Thanks so much for trying this soup, Eloise! I am so happy you enjoyed it. :)