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Slow Cooker Pumpkin Soup

Luscious and creamy Slow Cooker Pumpkin Soup is the perfect hands-off meal for fall. It’s vegan, gluten free, and so comforting!
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Dinner, Soup
Cuisine: American
Keyword: Keto Pumpkin Soup, Pumpkin Soup, Pumpkin Soup without Cream, Slow Cooker Pumpkin Soup, Vegan Pumpkin Soup
Servings: 6 people



  • 1 1/2 lb butternut squash
  • 1 lb acorn squash
  • 1 lb delicata squash
  • 1 15oz can organic pumpkin purée
  • 24 oz vegetable broth
  • 1 shallot
  • 3 cloves garlic
  • 2 sliced ginger
  • 1 cinnamon stick
  • salt and pepper to taste
  • fresh thyme


  • Roughly peel the squashes, remove seeds and cut into chunks.
  • Add to the slow cooker along with remaining ingredients.
  • Cook on high for 4 hours or low for 8 hours.
  • When done remove cinnamon stick and thyme sprig.
  • Use an immersion blender to process the soup. Alternatively you can use a blender.
  • Serve with pumpkin seeds or topping of choice


Calories: 718kcal | Carbohydrates: 185g | Protein: 16g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 2786mg | Potassium: 5702mg | Fiber: 30g | Sugar: 33g | Vitamin A: 81808IU | Vitamin C: 254mg | Calcium: 664mg | Iron: 11mg