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Slow Cooker Savory Pumpkin Soup


  • 2 Tablespoons butter
  • 1 medium onion, chopped
  • 2 large garlic cloves, chopped
  • 2 1/3 cups Slow Cooker Puréed Pumpkin OR 1 can (29 oz.) pumpkin purée
  • 3 cans (14.5 oz. each) vegetable broth
  • 1 teaspoon ground sage
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup milk
  • Sour cream
  • 8 slices crisp cooked bacon, crumbled
  • Pumpkin seeds


  1. In a large skillet over medium-high heat, melt butter. Cook onion and garlic in butter for 2 minutes. Stir in pumpkin, vegetable broth, sage, salt and pepper. Add mixture to slow cooker crock.
  2. Cover slow cooker and cook on HIGH for 2 hours or LOW for 4 hours.
  3. Stir in milk and set on WARM for 30 minutes before serving.  
  4. Serve with sour cream, crumbled bacon and pumpkin seeds.

Serves: 8 to 10

Test Kitchen Tips:

  • If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After cooking the butter, onion and garlic, add the ingredients as listed. Place cookware in base, cover and cook as directed in recipe.
  • When blending hot liquids, remove the filler-cap in a two-piece lid and close any lid openings along the edge intended for pouring. Do not fill the blender more than half full. Hot liquids may push off the lid during blending. With the protection of an oven mitt or thick towel, place one hand on top of the lid, keep exposed skin away from the lid, and start blending at the lowest speed.



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