Best Slow Cooker Pumpkin Vegetable Soup Recipes

SLOW COOKER VEGETABLE SOUP

Steps:

• Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
• Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.

SLOW COOKER PUMPKIN SOUP

Steps:

• Heat oil and butter in a large nonstick pan over medium-high heat.
• Add onions, carrots, garlic and saute for a few minutes until garlic is fragrant.
• Transfer this mixture to the crockpot (6 quart or larger).
• Add pumpkin, broth, ginger powder, nutmeg powder, cinnamon powder, paprika, red chili flakes, salt, pepper and mix until combined.
• Cover and cook on Low heat for 7-8 hours or High heat for 4-5 hours or until pumpkin is soft.
• Use a hand-held immersion blender to puree the soup until smooth.
• Taste and adjust the seasonings, per your preference.
• Stir in heavy cream.
• Sprinkle pumpkin seeds and a little bit of paprika. Enjoy!

SLOW COOKER PUMPKIN SOUP

Steps:

• Place pumpkin, potatoes, onion, curry powder, and stock in a large slow cooker. Season with salt and pepper and cook for 3 to 4 hours or until vegetables are tender.
• Turn off the heat and allow to cool. Using a food processor or a stick blender, process until smooth.
• Put it in a saucepan and stir through the cream and chilli powder (if using). Warm the soup through again and season with salt and pepper to taste and serve. If soup is too thick for your taste, add a little more stock or water. (If too thin, simmer to reduce a little.).

PUMPKIN VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, carrots, celery, lima beans and corn. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the pumpkin, salt, pepper and nutmeg. Cook 5-10 minutes longer or until heated through.

SLOW COOKER PUMPKIN VEGETABLE SOUP

Steps:

• Place the onions and garlic in skillet with olive oil. Saute until slightly browned. Add to other ingredients in slow cooker and simmer on low heat for 5 hours. If you want, you can add a 15 ounce can of beans. Broccoli can be substituted for the green beans.