This creamy pumpkin chili recipe is a fantastic meatless meal that cooks all day and is ready for dinner whenever you are!
I’m proud to be partnering with Produce for Kids to bring you this delicious soup recipe!
I live in a neighborhood nestled on a hillside. While it’s a small hill, it has enough elevation to have some beautiful views, especially in fall. The color of the trees turning, the crisp cool air, and traditional fall foods make it my favorite time of year.
Fall recipe ideas are endless, and it seems the star of fall recipes is that beautiful orange squash, the pumpkin.
Pumpkin is an extremely versatile ingredient that can be added to boost the nutritional value of many recipes.
While I love making pumpkin breads and muffins, an unexpected way to use pumpkin is in soup.
This crockpot soup recipe is the perfect way to add a bit of pumpkin to your dinner table!
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. Beta-carotene has been the focus of much health research, with current evidence suggesting it may help protect against cancer and help fight inflammation.
I will be the first to admit, I wasn’t sure if my kids would like this pumpkin soup.
My goal was to develop a vegetarian chili recipe that could cook all day in the crockpot. I wanted to create my own version of pumpkin chili and got to work. The end result was far better than I ever expected!
My kids loved this soup so much, I ran out! This does make a large portion, but I froze half the recipe for a later date and ended up wishing I hadn’t done that! My children couldn’t stop talking about how good this creamy chili was.
I must admit, I may have left out the fact that there was pumpkin in their soup. I’ll save that for next time…
Love your crockpot as much as I do? Check out tons of Crockpot Dinner Ideas HERE!
Looking for more unique ways to use pumpkin this fall?! Check out these 11 Creative Ways to Use Pumpkin Puree.
This Crockpot Pumpkin Chili Soup is the perfect fall recipe idea. Pumpkin blends into this chili recipe seamlessly boosting nutrition, and adding a delicious creaminess to the slow cooker soup. Cream cheese is added at the end of cooking for the perfect finishing touch.
- 1 medium onion, diced
- 1 medium pepper, diced
- 1 tbsp olive oil
- 2 15 oz. cans pumpkin
- 2 15 oz. cans diced tomatoes
- 2 cups vegetable broth (or chicken broth)
- 15 oz. can Great Northern Beans
- 1 tbsp. maple syrup
- 1 tbsp. chili powder
- 1 tbsp. cumin
- 1 tsp. granulated garlic
- 1 tsp. salt
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. pepper
- 4 oz. cream cheese
- Heat olive oil in medium sized sauté pan. Sauté onions and peppers until translucent, about 4 minutes.
- Add sautéed onions and peppers to crockpot.
- To 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.
Garnish with shredded cheese, green onions, or sour cream.
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