How To Slow-Cook Pumpkin Soup

Overview

Use a slow cooker to simmer pumpkin soup over a long period of time to allow the flavors to combine and improve. The result will be a dish you can put into your slow cooker in the morning before leaving for work and have ready when you arrive back at home. This slow-cooked pumpkin soup will be ready to warm you on the coldest of winter days with its hearty, soothing flavor.

Step 1

Plug in the slow cooker and add the pumpkin, chicken stock, onion, bay leaves, rosemary, thyme and sage.

Step 2

Cover and cook the mixture on low heat for six to eight hours until the pumpkin becomes tender.

Step 3

Remove the bay leaves, rosemary, thyme and sage from the soup with a slotted spoon.

Step 4

Add the chickpeas and rice to the slow cooker.

Step 5

Increase the heat to high on the slow cooker and cook for an additional 30 to 40 minutes or until the rice becomes tender. Serve immediately.

Things You'll Need

  • 5 qt. slow cooker or crock pot
  • 3 lbs. pumpkin, seeded, peeled and cubed
  • 3 cups chicken stock
  • ½ medium onion, sliced
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 sprig fresh sage
  • Slotted spoon
  • 1 can chickpeas, drained and rinsed
  • ½ cup long grain rice

References

  • All Recipes: Slow Cooker Pumpkin Soup
  • Taste of Home: Fresh Pumpkin Soup Recipe
  • Taste Australia: Lamb and Pumpkin Soup Recipe
Keywords: slow cooker pumpkin, pumpkin soup recipe, crock pot soup

About this Author

Athena Hessong began her freelance writing career in 2004. She draws upon experiences and knowledge gained from teaching all high school subjects for seven years. Hessong earned a Bachelor's in Arts in history from the University of Houston and is a current member of the Society of Professional Journalists.