Set it and forget it, this healthy Crockpot Pumpkin Soup is only 6 ingredients and makes dinner a breeze. It’s paleo, vegan, gluten free, and Whole30 complaint!
Are you sick of the pumpkin recipes yet? I hope not. This is the last one I have planned as of right now, but considering I barely plan ahead for my posts, I’m sure you will see another one sooner or later.
We have another wedding this weekend and will be traveling back East again. We were invited to a few more this year (2 on Halloween weekend and 1 in December), but can’t make it to them. If we still lived on the East coast then we would go, but when you live half way across the country, traveling can get really expensive. It’s a bummer we can’t go, but you can’t do it all. I am pretty excited to be in Austin for the next few months and not have to worry about traveling. Except that trip to Cabo in December, I am definitely down for that.
I think the crockpot is my most underused kitchen gadget. I have no idea why since it is probably the easiest one to use and prepare food with. Just throw some stuff in there, turn it on, and then come home to cooked food. I mean can it get any easier?
With life being pretty busy lately, this crockpot pumpkin soup is a life saver. The hardest part about the recipe is cutting up the pumpkin. I recruited Michael to help me so I won’t cut my finger off. Since a lot of pumpkin recipes are more sweet, I went the savory route and added jalapeños to kick it up some. Just throw it all in the crockpot, let it cook all day, and then blend once you get home. Boom, dinner is served.
Spicy Crockpot Pumpkin Soup
Set it and forget it, this healthy Crockpot Pumpkin Soup is only 6 ingredients and makes dinner a breeze. It's paleo, vegan, gluten free, and Whole30 complaint!
Ingredients
- 10 heaping cups diced pumpkin (about 3 pounds)
- 2 cups diced onion
- 4 cloves garlic
- 2 red jalapeños*, roughly chopped
- 8 cups low sodium vegetable broth
- 1 cup raw cashews
- salt and pepper, to taste
- optional garnishes: olive oil, red pepper flakes, cilantro, red jalapeños
Instructions
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Place pumpkin, onion, garlic, jalapeno, and vegetable broth in a crockpot. Place on low for 8 hours.
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Place cashews in a bowl and cover with water. Let sit while the soup cooks.
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Once soup is done, drain cashews and place in crockpot. Transfer ingredients to a Vitamix, high powered blender, or food processor and blende until smooth. You might have to do this in a few batches. You can also use an immersion blender.
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Garnish or eat as is. Enjoy!
Recipe Notes
*deseed jalapeños for less spice.
Let’s talk!
What are some of your go to meals when you are busy?
Do you use your crockpot a lot?
I’m wondering if butternut squash can be substituted for pumpkin…..
Yes, I don’t see why not. Sounds like a delicious substitute!
Sounds delicious! How much pureed canned pumpkin would you use to replace the fresh pumpkin?
Hey Lynn! I haven’t tried it, but I think you could do 6-8 cups of canned pumpkin and then cut the liquid by half at least. It is a pretty thick and creamy soup, so if you add too much liquid, I’m afraid it would be a little runny. Hope that helps!