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**Slow Cooker Pumpkin Soup

Slow Cooker Pumpkin Soup

  • Cooking Time:

    8–9 hours
  • Servings:



1 oz. but­ter
2 lb. Pump­kin – peeled, cut into inch square pieces
1 onion, medi­um, chopped
2 cloves, stick into the onion
2 tsp. sug­ar
salt to taste – pinch
2 1/2 c. Chick­en Stock – make your own, use cubes/powder, or use ready made (this is my choice) or Veg­etable Stock for a Veg­e­tar­i­an Recipe
1 c. milk
Nut­meg to sprin­kle on top
Option­al: For those that pre­fer a meat fla­vor, you can add ham or bacon (your choice)
Top with a dolop of Sour Cream when serv­ing!


  1. Place pump­kin and but­ter in the slow cook­er and turn to high.
  2. When but­ter is melt­ed, stir to coat pump­kin and cook for 1 hour on high. (If you wait for but­ter to melt you can go to step 3 if you are in a hur­ry, and omit the cook­ing on high for the hour, fla­vor may not be as bold.)
  3. Add chopped onion, sug­ar, salt and stock.
  4. Cov­er. Cook on Low for 8–9 hours or on High for 4–5 hours.
  5. Remove the onion, pri­or to serv­ing.
  6. Puree soup in a blender or use a hand held device.
  7. Add milk. (DO NOT add milk if you will be freez­ing – just freeze with­out the milk. Then you will add milk when thawed).

Sprin­kle with Nut­meg and a dol­lop of sour cream, when serv­ing.

Hap­py Crock­ing!

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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could you use canned pump­kin instead of fresh cubed pump­kin?


I have fresh pump­kin that I cooked and pureed in my freez­er. I am going to try this recipe with the pump­kin in my freez­er. I will let you know how this turns out.


Want­ed you to know that this recipe looks amaz­ing. I just put togeth­er a round-up of great cool­er weath­er soups & stews for slow cook­ers and had to include this! Hope you can stop by!

Thanks again for all the time you put into this great site!



How did it turn out, Amber?


Oh my good­ness this was so yum­my! I used fresh pump­kin and rec­om­mend the nut­meg on top.


Hi, I made this soup this past week­end and it was won­der­ful, how­ev­er I have a question…what is the rea­son for remov­ing the onion from the soup before blend­ing? Thanks!


Do you put the whole onion in or do you chop it?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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