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5 from 1 vote

Slow Cooker Spicy and Creamy Pumpkin Soup

Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Servings: 8


  • 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!