Our crockpot pumpkin soup is packed with beans, tomatoes, and pumpkin which blends in deliciously. It’s a filling meatless meal that cooks all day and is ready for dinner whenever you are! Gluten-free.
Fall recipe ideas are endless, and it seems the star of fall recipes is that beautiful orange squash, the pumpkin.
While I love making pumpkin bread and muffins, an unexpected way to use pumpkin is in soup, like this healthy crock pot soup.
Why Pumpkin Soup?
When it comes to the nutritional breakdown, pumpkin packs a huge fiber punch. Just one serving provides 20% of the daily value for fiber.
Pumpkin is rich in vitamin A, which helps support healthy vision, proper cell growth, and a strong immune system. The vibrant color of pumpkin comes from the carotenoid, beta-carotene.
Dietitian Tip: Beta-carotene has been the focus of much health research, with current evidence suggesting it may help protect against cancer and help fight inflammation.
How To Make
- Heat olive oil in a medium-sized sauté pan. Sauté onions and peppers until translucent, about 4 minutes.
- Add sautéed onions and peppers to the crockpot.
- To the crockpot add all ingredients except the cream cheese.
- Cook 2-3 hours on high, or 7-8 hours on low.
- Before serving, stir in cream cheese until melted.
Add the sauteed onions and peppers, canned diced tomatoes, canned beans, and canned pumpkin to your slow cooker.
Kitchen Tip: You can skip sauteing the onions and peppers, but the extra flavor boost you get from the caramelized flavors of sauteeing is worth the extra step!
Add the chicken broth, maple syrup, and spices then stir.
Kitchen Tip: You can swap veggie broth for chicken broth to make this a vegetarian soup. No maple syrup? Use brown sugar instead!
After the slow cooker pumpkin chili is done cooking, add softened cream cheese and stir in well. This adds the creaminess to the soup that makes it oh so delicious!
Looking for more unique ways to use pumpkin this fall?! Check out these 11 Creative Ways to Use Pumpkin Puree
Here are more Crockpot Recipes you might enjoy!
- Crockpot Butternut Squash Soup
- Crockpot Red Potatoes
- Crockpot Chicken Quinoa Casserole
- Crockpot Chicken Drumsticks
- Crockpot Potato Soup
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Crockpot Pumpkin Soup
- 1 medium onion, diced
- 1 pepper, diced
- 1 tablespoon olive oil
- 2 15 ounce cans pumpkin ✅
- 2 15 ounce cans diced tomatoes ✅
- 2 cups vegetable or chicken broth ✅
- 15 ounce can Great Northern Beans ✅
- 1 tablespoon maple syrup
- 1 tablespoon chili powder ✅
- 1 tablespoon cumin ✅
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pumpkin pie spice ✅
- 1/2 teaspoon pepper
- 4 ounce cream cheese ✅
- ⭐️Saute the onions and peppers. Heat olive oil in a medium sized sauté pan. Sauté onions and peppers until translucent, about 4 minutes. Add sautéed onions and peppers to crockpot.
- Add the rest of the ingredients. Add the rest of the ingredients – except the cream cheese – to the crockpot.
- Cook. Cook 2-3 hours on high, or 7-8 hours on low.
- Serve. Before serving, stir in cream cheese until melted. Stop with shredded cheese and green onions if desired.