There's nothing I crave more once the weather cools down than a cozy bowl of soup simmering in the slow cooker. This slow cooker pumpkin and sweet potato soup is one of my fall go-tos. It's creamy, naturally sweet from the vegetables, and full of warm spices that make the whole house smell amazing. I love that it only takes a few minutes to toss everything into the crockpot in the morning, and by dinnertime, we have a comforting, healthy meal ready to enjoy.
Slow cooker dinners are my favorite, especially when I have a busy day. This delicious fall soup is an easy, hands-off meal to come home to on a weeknight, and it's completely vegetarian and dairy-free while still being creamy and satisfying. It's packed with simple, budget-friendly vegetables and warm fall flavors that make every bite comforting. Plus, it freezes beautifully, so I like to make a big batch and tuck some away for quick meals later on.
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Ingredients
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
- Try cubed butternut squash for butternut squash soup, yams or another type of squash like Honeynut, acorn, or delicata squash.
- I used a can of pumpkin puree; however, you can make your own pumpkin puree at home with roasted pumpkin. Or, you can use butternut squash puree.
- This recipe isn't spicy, but if you prefer some heat, add some chili pepper, cayenne pepper, or red pepper flakes to the soup.
- If you prefer a thinner soup, use more vegetable broth and fewer sweet potatoes. For a thicker sweet potato soup, use less broth and/or blend the soup for less time to leave it slightly chunky.
Instructions
- Step 1: Add all ingredients to the slow cooker bowl. Stir to combine until evenly distributed. Cook on low for 6-8 hours.
- Step 2: Blend until smooth. Turn off the slow cooker, remove the bay leaf, then blend the soup until smooth with an immersion blender. Serve and enjoy.
Sarah's Top Tips
- Be extremely careful when blending hot soup: Whether you are using an immersion blender or a countertop blender. Hot liquids can expand rapidly when blending, causing them to splatter and potentially burn someone
- Depending on the brand and age of your slow cooker, yours may run hotter or colder than mine. Check the tenderness of the potatoes after 6 hours.
- I recommend peeling the sweet potatoes first to make it extra easy to blend silky smooth. Then, cut the onion and potato into wedges or triangles. They do not need to be very small or the same size - everything will get blended smoothly in the end.
- Make sure the potatoes are cooked through all the way to avoid a grainy texture.
- Use an immersion blender over a regular blender for less mess. Blend your soup for just a few minutes if you want it to remain slightly chunky.
- I recommend a 7-quart slow cooker for this soup.
Serving Suggestion
This sweet potato soup is great served on its own, but you can also add roasted pumpkin seeds, sour cream, or crumbled bacon on top. I recommend some fresh herbs and toasted bread for dipping!
Serve it with a side of roasted sweet potato salad or maple-glazed Brussels sprouts. An apple cider margarita is the perfect cocktail to pair with this soup.
Storage and Reheating
Fridge: Make sure to allow the soup to cool completely to room temperature before storing. Store in an airtight container in the fridge for 4-5 days.
Freezer: Freeze the soup in airtight freezer-safe containers for 3-4 months.
Reheating: Let the soup defrost in the fridge overnight before reheating on the stovetop until warm. You can also reheat it in the microwave for about 2 minutes.
More Easy Soups and Stews You May Like
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Recipe
Pumpkin and Sweet Potato Soup
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Ingredients
- 1 yellow onion, cut into wedges
- 1 (15 ounce) can pumpkin puree
- 2 large sweet potatoes, peeled and cut into large pieces
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon paprika
- 1 bay leaf
- 4 cups vegetable broth
Instructions
- Begin by prepping your ingredients. Cut the onion and sweet potato into wedges or triangles. The pieces don't have to be very small or exactly the same size.1 yellow onion, 2 large sweet potatoes
- Add all of the ingredients to a slow cooker and cook on low for 6-8 hours or until the potatoes are fork tender.1 (15 ounce) can pumpkin puree, 2 garlic cloves, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon paprika, 1 bay leaf, 4 cups vegetable broth
- Turn off the slow cooker, blend the soup with an immersion blender and serve.
Sarah's Tips
- Allow the soup to cool for 5-10 minutes.
- Insert the immersion blender into the soup and start blending the soup at low speed, keeping the blender submerged in the soup to prevent it from splattering.
- Move the blender around to ensure even blending. Blend until it has reached your desired texture and consistency.
- Allow the soup to cool for 5-10 minutes until it is no longer steaming.
- Using a ladle, add the soup to the blender until it is just half full.
- Place the lid on the blender and either remove the center cap or leave it slightly open to allow the steam to escape. You can place a folded kitchen towel over the opening to prevent splatter, but still allow the steam to get through.
- Hold the lid firmly in place and start blending at a low speed. You can gradually increase the speed of your blending.
- Repeat with the remaining soup and add it back to the pot.
- Heat 1 tablespoon of oil in a large pot over medium-high heat.
- Add the diced onion and cook for about 5 minutes until softened. Next, cook the garlic for 1 minute until fragrant.
- To the pot, add the remaining ingredients.
- Cover and bring the soup to a boil. Turn the heat down to medium-low and let the soup simmer for 25-30 minutes until the sweet potato is tender.
- Turn off the heat, blend the soup with an immersion blender and serve.
KITCHEN TOOLS NEEDED
- Cutting board
Nora Ortiz says
What size can of pumpkin purée?
Sarah Hill says
Hi Nora, 15 ounce can. I apologize for the oversight, I just added this to the recipe card.