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–+ servings
Two individual white bowls of slow cooker pumpkin soup with cream swirls, chopped bacon, and parsley, set beside the crockpot.

Slow Cooker Pumpkin Soup

A rich and creamy slow cooker pumpkin soup made with Parmesan cheese and crispy bacon. A set-and-forget fall recipe the whole family will enjoy.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Lunch, Main Course, Soup
Cuisine American
Servings 6
Calories 250 kcal

Equipment

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.

Nutrition

Calories: 250kcalCarbohydrates: 6gProtein: 10gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 55mgSodium: 1219mgPotassium: 161mgFiber: 0.5gSugar: 2gVitamin A: 586IUVitamin C: 2mgCalcium: 178mgIron: 1mg
Keyword Comfort Food, Fall, Family Meals, One Pot, Potluck, Thanksgiving
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