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Crockpot Pumpkin Soup

User Rating 1 Star Rating (1 Review)


This easy to make Crockpot Pumpkin Soup recipe is topped with a homemade cilantro pesto for the perfect finishing touch.

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Yield: Serves 6-8


  • 1 onion, chopped
  • 16 ounce can solid pack pumpkin
  • 3 (14-ounce) cans ready to serve chicken broth
  • 2 cups frozen corn
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup half and half cream
  • 2 cups fresh cilantro
  • 1/2 cup toasted pine nuts
  • 1/2 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/4 cup olive oil


In 3 quart crockpot, combine onion, pumpkin, and 1 can of chicken broth; mix until blended. Add remaining chicken broth and drained corn. Cover and cook on low for 6-7 hours until hot and flavors are blended. If you have a new, hotter-cooking crockpot, check the soup after 5 hours and stir after 3 hours.

To make pesto, in food processor, combine cilantro, pine nuts, Parmesan cheese, salt, and lemon juice. Blend until chopped. Add olive oil and process until blended. Set pesto aside.

Add half and half to soup, turn crockpot to high, and cook for 10-15 minutes. Serve soup topped with the cilantro pesto.

User Reviews

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 1 out of 5
, Guest

This soup was awful. I'm not sure if the recipe calls for too much broth or not enough pumpkin, but either way, it wasn't even edible, it was so watery. It ended up coming out like orange-colored milk with corn and onions floating in it. I am going to try it again with less than half the broth and see if it comes out better.

2 out of 4 people found this helpful.

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