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–+ servings
slow cooker pumpkin soup in a bowl topped with a swirl of coconut milk.

Slow Cooker Pumpkin Soup

Robyn
Made with red lentils and creamy coconut milk, this easy slow cooker pumpkin soup is a comforting, nourishing and economical soup, perfect for cold winter days. 
5 from 3 votes
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Prep Time 10 minutes
Cook Time 3 minutes
Course Soups
Cuisine International
Servings 4 People
Calories 401 kcal

Equipment

  • 1 slow cooker

Ingredients
  

  • 2 kg (70 oz) pumpkin
  • 1 large brown onion
  • 1 teaspoon mild curry powder
  • 65g (⅓ c) red lentils
  • 400ml (14 oz) coconut milk
  • 1 litre (4 c) vegetable stock
  • salt and black pepper

Instructions
 

  • Peel the pumpkin, take out the seeds and roughly chop into chunks, around 3-4 cm (1½ inches) in size. Place in the slow cooker.
  • Roughly chop the onion and place in the slow cooker with the pumpkin.
  • Add the red lentils, curry powder, coconut milk and vegetable stock to the slow cooker then cover with the lid.
  • Cook on high for 3 hours or low for 6 hours.
  • Once the pumpkin is tender, using a hand blender blend the soup until smooth.
  • Check for seasoning, adding a little more salt if needed, and some black pepper.
  • Serve straight away or keep in the fridge for up to 3 days or freeze.

Notes

Pumpkin – you can use any fresh pumpkin variety you like, for these photos I have used Queensland blue pumpkin, but I have also made it with Kent pumpkin. If you are in the UK, any pumpkin or butternut squash will work.
Red Lentils – these lentils don’t require any soaking and easily blend to make a smooth, thick soup.
Coconut Milk – or coconut cream. Use unsweetened coconut milk, I like to use full fat coconut milk rather than lite coconut milk for a creamier soup with a richer taste.
Onion – brown onion, yellow onion or red onion all work in this soup.
Stock – a vegetable stock or homemade vegetable stock if you are making a vegan pumpkin soup, or you can use chicken stock.
Curry powder – mild curry powder.
Cut the pumpkin chunks roughly the same size to ensure even cooking.
Using a good quality stock / broth will elevate the flavour of your soup.
Taste the soup just before serving, adding a pinch more salt if needed.
 

Nutrition

Calories: 401kcalCarbohydrates: 51gProtein: 11gFat: 21gSaturated Fat: 18gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 1013mgPotassium: 2113mgFiber: 8gSugar: 17gVitamin A: 43106IUVitamin C: 49mgCalcium: 140mgIron: 9mg
Keyword pumpkin lentil soup, slow cooker pumpkin soup, slow cooker soup

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