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Easy Slow Cooker Pumpkin Soup with Coconut Milk

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This creamy, velvety pumpkin soup is made effortlessly in a slow cooker with coconut milk, ginger, and warm spices. Perfect for busy weeknights when you need something warm and comforting without spending an hour over the stove.

Ingredients

Scale
  • 1 can (15 oz / 425 g) pumpkin puree
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 medium yellow onion, diced (about 1 cup / 150 g)
  • 2 cloves garlic, minced
  • 1 tablespoon (15 g) fresh ginger, grated (or 1 teaspoon ground ginger)
  • 2 cups (480 ml) vegetable broth (low-sodium recommended)
  • 1 tablespoon (15 ml) olive oil or coconut oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • Fresh cilantro or parsley, chopped (for serving)
  • Toasted pumpkin seeds (pepitas) (for serving)
  • Drizzle of coconut milk or cream (for serving)
  • Crusty bread or croutons (for serving)

Instructions

  1. Sauté the Aromatics (5 minutes): Heat the olive oil in a small skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
  2. Combine in the Slow Cooker: Transfer the sautéed onion mixture to the slow cooker. Add the pumpkin puree, coconut milk, vegetable broth, cumin, coriander, salt, pepper, and cayenne (if using). Stir everything together until well combined.
  3. Cook Low and Slow: Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours.
  4. Blend Until Smooth: Using an immersion blender, blend the soup directly in the slow cooker until smooth and creamy. If using a regular blender, let the soup cool for 10 minutes, then blend in batches.
  5. Taste and Adjust: Give the soup a taste. Add more salt or pepper if needed. If you want it thinner, stir in a little extra broth. If you want it thicker, let it cook uncovered for another 15-20 minutes to reduce.
  6. Serve and Garnish: Ladle the soup into bowls. Drizzle with a little extra coconut milk, sprinkle with toasted pumpkin seeds, and top with fresh cilantro. Serve with crusty bread for dipping.

Notes

For a thicker soup, cook uncovered on HIGH for the last 30 minutes. The soup tastes even better the next day. If your soup tastes flat, add a squeeze of lime juice to brighten the flavors.

Nutrition

Keywords: pumpkin soup, slow cooker pumpkin soup, coconut milk pumpkin soup, easy pumpkin soup, creamy pumpkin soup, dairy-free pumpkin soup, gluten-free pumpkin soup, vegan pumpkin soup

Find it online: https://lumalunch.com/easy-slow-cooker-pumpkin-soup-with-coconut-milk/