Indulge in the wholesome goodness of our crock pot pumpkin soup, a fusion of beans, tomatoes, and pumpkin that harmoniously melds flavors, similar in flavor to chili. This hearty, meatless soup simmers effortlessly all day, ready for serving at dinner without any fuss. Plus, it’s gluten-free, making it accessible to all.
While pumpkin bread and muffins are undeniably delightful, let us introduce you to an unconventional pumpkin rendition: a healthful crockpot soup.
Pumpkin is a nutritional powerhouse for kids. It’s rich in vitamin A for sharp eyes, immune-boosting beta-carotene, growth-supporting nutrients, and fiber for a happy tummy. Serving up pumpkin is like giving your little ones a tasty, healthy superfood that fuels their growth and well-being.
Ingredients
- 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 ✅
How To Make
To whip up this easy crockpot pumpkin soup, start by heating some olive oil in a medium-sized sauté pan. Toss in diced onions and peppers, and sauté until they turn soft and translucent, which should be around 4 minutes or so.
Now, take this sautéed combo and transfer it into your crockpot. After that toss in all the other ingredients, leaving the cream cheese on the sidelines for now.
Time to set the crockpot to your liking. If you’re looking for a fast cooking time go with the high setting and let it do its thing for 2-3 hours. If you’re in no rush and enjoy the slow-cooking process, opt for the low setting, allowing your soup to simmer away happily for 7-8 hours.
Just before serving, stir in the cream cheese until it melts, making everything all creamy and delicious.
What to Serve with Pumpkin Soup?
Pumpkin soup pairs wonderfully with a variety of side dishes, such as crusty bread, a fresh green salad, or a grilled cheese sandwich for a comforting meal.
Recipe Tips and Tricks
- Sauté for Flavor: Sautéing the onions and peppers before adding them to the crockpot enhances the flavor. It caramelizes them slightly and adds a depth of taste to the dish.
- Choose the Right Pumpkin: Opt for canned pumpkin puree or fresh pumpkin that’s been peeled and diced. This will save you time compared to starting with a whole pumpkin.
- Cream Cheese Softening: To make it easier to stir in the cream cheese, consider letting it come to room temperature before adding it to the crockpot. This ensures a smoother and creamier consistency.
- Don’t Overcook: Keep an eye on the cooking time, as overcooking can make the dish mushy. Follow the recommended cooking times closely, either 2-3 hours on high or 7-8 hours on low.
- Seasoning: Taste the dish before serving and adjust the seasoning if necessary. You can add more salt, pepper, or your favorite herbs and spices to suit your taste.
- Serve with Garnishes: Consider garnishing individual servings with a dollop of sour cream, a sprinkle of grated cheese, or a dash of fresh herbs like cilantro or parsley to enhance the presentation and taste.
- Adapt to Dietary Preferences: Feel free to customize the recipe to your dietary needs. You can make it vegetarian by using vegetable broth and vegan cream cheese, or add cooked chicken or ground meat if you prefer a meaty version.
- Experiment: Don’t be afraid to experiment with additional ingredients like corn, black beans, or different types of cheese to create your own unique version of this dish.
FAQ
You can substitute cream cheese with Greek yogurt or sour cream for a tangy twist. Alternatively, use a dairy-free cream cheese alternative for a vegan option.
Yes, you can adapt this recipe for stovetop cooking. Follow the same steps, but use a large pot or Dutch oven. Simmer on low heat for about 30-40 minutes, or until the ingredients are tender.
Yes, this recipe can easily be made vegetarian or vegan. Use vegetable broth instead of chicken broth and choose vegan cream cheese or dairy alternatives to make it vegan-friendly.
Absolutely! Feel free to add or swap ingredients to suit your preferences. Some popular additions include corn, black beans, spinach, or even a splash of coconut milk for a unique twist.
Storage Instructions
Storing your delicious crockpot pumpkin soup is super easy. Firstly, make sure it has cooled down to room temperature. Then, transfer any leftover soup into an airtight container, ensuring a snug fit to minimize air exposure. Place it in the refrigerator, where it can stay fresh for about 3-4 days.
If you plan to keep it longer, freezing is a great option. Use freezer-safe containers or heavy-duty freezer bags, and label them with the date for reference. Pumpkin soup freezes well for up to 2-3 months.
When reheating, gently thaw it in the refrigerator overnight if frozen, then warm it on the stovetop or in the microwave, stirring occasionally until it’s heated through. Just remember, soups tend to thicken as they cool and refrigerate, so you might need to add a little broth or water when reheating to achieve your desired consistency.
More Crockpot Recipes
- Crockpot Butternut Squash Soup
- Crockpot Red Potatoes
- Crockpot Chicken Quinoa Casserole
- Crockpot Chicken Drumsticks
- Crockpot Potato Soup
Looking for more unique ways to use pumpkin this fall?! Check out these Leftover Pumpkin Puree Recipes
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
Ingredients
- 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 ✅
Instructions
- ⭐️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.
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Notes
Nutrition
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Kristen says
Can’t wait to try!
Create Kids Club says
It’s really easy, and really good!! I hope you enjoy 🙂
Elizabeth says
In this recipe, are the beans put into the crock pot dried or cooked?
Create Kids Club says
Hi Elizabeth – I used canned beans in this recipe to make it super easy! I hope you enjoy!
Judy says
I’ve made this several times and I am always surprised by how delicious this is – you can’t even tell there is pumpkin puree in the chili. It just gives it a creamy texture and nice flavor.
Barbara Davis says
Super quick and easy…added coriander, curry powder, garlic powder, powdered chicken stock and black pepper after whizzing to taste…great flavour.
mireille says
I need to roast a pumpkin and I am going to keep this recipe in mind to use some of the pumpkin!
Carol says
This is the best chile and so easy to throw together! It will definitely be my go to recipe!!
Trisha says
This was so yummy! Great fall soup!