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.
With just 6 ingredients, and taking 10 minutes to prepare, this fuss free recipe is always a favourite for busy weeks.
My family loves soup made from pumpkin; which I happily take advantage of, as pumpkin is a very economical vegetable to use here in Australia, pretty much all year round. From this simple roast pumpkin soup, to peanut and pumpkin soup, my son has been enjoying pumpkin soup from his baby led weaning stage, as a toddler, and now as a 5 year old.
There is something so satisfying about using the slow cooker to make soup – or any meal for that matter. You get all the preparation for it out of the way in the morning, and then leave it in to slow cook all day, coming home to a delicious meal like this slow cooker beef madras or slow cooker lamb shanks, or indeed this slow cooker pumpkin lentil soup.
Why we love this recipe
- This easy slow cooker recipe is quick to prepare, making it ideal for busy days.
- Made with just 6 ingredients, this slow cooked pumpkin soup contains no cream and is dairy free.
- This slow cooker pumpkin lentil soup is a vegan and gluten free soup.
Ingredient notes and substitutions
- 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.
How to make slow cooker pumpkin soup from scratch
- Peel and roughly chop the onion.
- Peel the pumpkin, take out the seeds and chop in to 3-4 cm chunks.
- Place the chopped onion, pumpkin, red lentils, curry powder, coconut milk and vegetable stock in the slow cooker then cover with the lid.
- Cook on high for 3 hours or low for 6 hours, until the pumpkin is tender.
- Using a blender or immersion blender, blend until smooth.
No, this soup isn’t spicy. There is a background flavour from the curry powder but it is mild.
Slow cooking on a low heat will allow the flavours to develop in a way that cooking on a high heat won’t do.
Choose a pumpkin that is heavy for its size, and that has hard skin all over. Avoid pumpkins that are bruised or have sunken or soft patches.
My recipe tips
- 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.
- Bread – a slice of crusty sourdough, soft Japanese milk bread, or air fryer garlic bread.
- Scones – savoury scones like these fluffy cheese scones or cheese and onion scones are always a popular side to soup.
- Puff pastry finger food – like these spinach pesto pinwheels, ham and cheese pinwheels or cheese and onion rolls. These samosa pinwheels are a delicious vegan option.
- In the fridge: this slow cooked pumpkin soup keeps for up to 3 days in the fridge
- In the freezer: this soup will freeze for up to 3 months.
- Other spices – add 2 teaspoons of finely grated ginger or 2 cloves of garlic (ideally fry these in a little oil before adding to the slow cooker), or add a tablespoon of red curry paste.
- Without coconut milk – you can leave out the coconut milk and add another 375ml / 1.5 c of stock or water.
Ideas for leftover soup
- If you find yourself with a couple of spoonfuls of soup leftover, I like to stir it through cooked rice to make a comforting risotto type dish, or add to noodles or pasta.
Why not try…
You may also like these other family friendly soups:
Slow Cooker Pumpkin Soup
- 1 slow cooker
- 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
- 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.