Slow Cooker Pumpkin Soup
This Slow Cooker Pumpkin Soup is creamy, savory, and full of rich fall flavor. Made with canned pumpkin, Parmesan cheese, a splash of cream, and crispy bacon on top, it’s a set-it-and-forget-it recipe that makes dinner easy. Let the slow cooker do the work while you enjoy the smells filling the kitchen.
This is one of those recipes you can throw in the slow cooker earlier in the day and come back to something warm and ready to go. It’s perfect for chilly evenings, casual dinners, or even meal prep for the week. I love serving it with Rustic Bread or Homemade Irish Brown Bread, and if you’re building a fall-themed menu, try adding Mini Pumpkin Cheese Balls or a side of Pumpkin Butter to snack on while it simmers.
Why you’ll love this Slow Cooker Pumpkin Soup
Easy Crockpot Pumpkin Soup with Bacon
I started making this slow cooker pumpkin soup a few years ago as an easy weeknight dinner when the weather started to turn cooler. With our busy fall schedule in Atlanta, I love recipes that don’t require much hands-on time but still feel hearty and homemade. The bacon on top makes it a bit more indulgent, and the Parmesan adds so much depth. It’s definitely one of those soups that tastes even better the next day.
Ingredients Needed for Slow Cooker Pumpkin Soup
- Pumpkin purée: Canned pumpkin keeps this recipe simple and gives the soup its base and color.
- Onion and garlic: Adds depth and builds flavor as it slowly cooks.
- Chicken broth: Thins out the pumpkin and adds a savory layer.
- Heavy cream: Adds richness and smooth texture.
- Parmesan cheese: Melts into the soup for salty, nutty flavor that pairs so well with pumpkin.
- Thyme and smoked paprika: These herbs and spices add warmth and a slightly earthy, smoky taste.
- Salt and pepper: Just enough to balance the sweetness of the pumpkin and the saltiness of the cheese and bacon.
- Bacon: Cooked separately until crispy and sprinkled on top just before serving.
How to make Slow Cooker Pumpkin Soup
**For more detailed instructions, please refer to the printable recipe card below.**
Add pumpkin purée, onion, garlic, chicken broth, heavy cream, Parmesan cheese, thyme, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
Cover and cook on low for 6 hours or on high for 3 hours. When done, blend the soup until smooth.
Cook the bacon in a skillet over medium heat until crispy, about 6–8 minutes and crumble once cooled.
Top with a drizzle of cream and crispy bacon crumbles.
Variations
- Make it vegetarian: Skip the bacon and swap chicken broth for vegetable broth. Add an extra pinch of smoked paprika for depth.
- Add spice: Stir in a little cayenne or chili flakes if you like heat.
- Use a different cheese: Try pecorino, white cheddar, or even goat cheese for a fun twist.
- Top with roasted pumpkin seeds: For a crunchy, nutty topping instead of bacon.
- Add more veggies: Stir in a handful of spinach or kale at the end, or toss in some carrots when cooking for added nutrition.
Serving Suggestions
- Pair with bread: Serve with Rustic Bread or Homemade Irish Brown Bread to soak up every last bit.
- Serve as a starter: Start your fall dinner with this soup, followed by something like Slow Cooker Beef Stew or Pumpkin Chili.
- Add a savory Appetizer: A plate of Mini Pumpkin Cheese Balls makes it a festive fall combo.
- Round out a fall meal: Follow the soup with Pumpkin Pie Cheesecake Cups or Pumpkin Roll for dessert.
- Top it off: Finish with a swirl of cream, extra Parmesan, or a pinch of paprika for a pretty garnish.
Storage and Freezing
- How should I store Slow Cooker Pumpkin Soup?
Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
- Can I freeze Slow Cooker Pumpkin Soup?
Yes, it freezes really well. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw in the fridge overnight and reheat on the stove.
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Tips & Tricks
- Blend carefully: Use an immersion blender for ease, or a standard blender in batches. Let the soup cool slightly first if you’re using a regular blender.
- Cook bacon separately: Don’t try to slow cook the bacon in the soup. It’s best cooked until crispy and added right before serving.
- Don’t skip the Parmesan: It adds tons of flavor and makes the soup feel more complete. Grate it fresh if you can.
- Adjust cream to taste: You can add more or less depending on how rich you want it. Add a splash just before serving for extra creaminess.
- Double the batch: If your slow cooker is big enough, make a double batch and freeze half for later.
Recommended
More Pumpkin Recipes
Looking for more meal inspiration?
Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.
FAQ
Slow Cooker Pumpkin Soup
Ingredients
- 2 15 oz cans pumpkin purée
- 1 yellow onion chopped
- 3 garlic cloves minced
- 4 cups chicken broth
- ½ cup heavy cream plus more for garnish
- 1 cup grated Parmesan cheese
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 slices bacon cooked until crispy and crumbled
Instructions
- Add pumpkin purée, onion, garlic, chicken broth, heavy cream, Parmesan cheese, thyme, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6 hours or on high for 3 hours.
- When done, blend the soup until smooth using an immersion blender or carefully transfer to a blender in batches.
- Taste and adjust seasoning if needed.
- Ladle into bowls and top with a drizzle of cream and crispy bacon crumbles. Serve hot.
