When the weather turns cool, I crave a warm, comforting bowl of soup — and this slow cooker pumpkin and sweet potato soup is one of my favorite fall recipes. It’s naturally creamy from the vegetables, gently sweet, and spiced with warming flavors that fill the house. Prep takes only a few minutes in the morning: toss everything into the crockpot, set it, and by dinnertime you have a cozy, healthy meal ready to enjoy.
Slow cooker meals are ideal for busy days. This vegetarian, dairy-free soup is hands-off, budget-friendly, and still silky and satisfying. It freezes well, so I often make a double batch to stash in the freezer for quick lunches or weeknight dinners.
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Ingredients
See the recipe card below for exact quantities and the full ingredient list.
Substitutions & Variations
- Swap in cubed butternut squash, yams, or other winter squashes (Honeynut, acorn, delicata) if you prefer.
- Use a store-bought can of pumpkin puree or make your own roasted pumpkin puree. Butternut squash puree also works well.
- If you like heat, add chili pepper, cayenne, or red pepper flakes for a spicy kick.
- For a thinner soup, add more vegetable broth and reduce the sweet potatoes. For a thicker, chunkier soup, use less broth or pulse the blender briefly.
Instructions
- Step 1: Add all ingredients to the slow cooker and stir to combine. Cook on low for 6–8 hours, or until the sweet potatoes are tender.
- Step 2: Turn off the slow cooker, remove the bay leaf, and blend the soup until smooth with an immersion blender. Serve warm.
Sarah’s Top Tips
- Blend hot liquids carefully: Hot soups can splatter when blended. Use an immersion blender with the head fully submerged or cool slightly before transferring small batches to a countertop blender.
- Slow cooker temperatures vary by brand and age — check tenderness after 6 hours.
- Peel the sweet potatoes before cooking for a silkier texture. Cut the onion and potatoes into wedges; they don’t need to be uniform since everything gets blended.
- Ensure the sweet potatoes are fully cooked to avoid a grainy texture.
- An immersion blender is less messy than a countertop blender. If you prefer some texture, blend just a minute or two.
- I recommend a 7-quart slow cooker for easy capacity and even cooking.
Serving Suggestion
This soup stands on its own, but you can top it with roasted pumpkin seeds, a dollop of sour cream or coconut yogurt for a dairy-free option, or crumbled bacon for a non-vegetarian touch. Fresh herbs like parsley or thyme and a slice of toasted bread make excellent accompaniments.
Pair it with a simple roasted sweet potato salad or roasted Brussels sprouts for a fuller meal. A warm apple-based drink or cider complements the autumn flavors beautifully.
Storage and Reheating
Fridge: Cool completely, then store in an airtight container for 4–5 days.
Freezer: Freeze in airtight, freezer-safe containers for 3–4 months.
Reheating: Thaw in the fridge overnight, then reheat gently on the stovetop until warm. You can also microwave individual portions until heated through, stirring occasionally.
More Easy Soups and Stews You May Like
- Italian Sausage and Kale Soup with Ditalini
- Leftover Turkey Soup (Easy, Cozy & Freezer-Friendly)
- Slow Cooker Beef and Barley Soup (Hearty, One-Pot Comfort Food)
- Easy Beef Chili (Hearty One-Pot Comfort Food)
Did you make this recipe? Leave a rating and a comment below — I’d love to hear how it turned out. Thank you!
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Pumpkin and Sweet Potato Soup
Video
See the full post for extra tips and photos
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
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Prep the vegetables: cut the onion and sweet potatoes into wedges or large pieces. They don’t need to be uniform.
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Add all ingredients to the slow cooker and cook on low for 6–8 hours, or until the sweet potatoes are fork-tender.
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Turn off the slow cooker, remove the bay leaf, blend the soup with an immersion blender until smooth, and serve.
Sarah’s Tips
- Let the soup cool 5–10 minutes to reduce splatter.
- Keep the blender head submerged and start on low speed.
- Move the blender to blend evenly until you reach the desired consistency.
Regular Blender Method:
- Cool the soup until it’s no longer steaming.
- Ladle soup into the blender until it’s about half full.
- Loosen the center cap or leave it slightly open to let steam escape; cover with a towel to prevent splatter.
- Start blending on low, increasing speed gradually. Repeat with remaining soup.
- Heat 1 tablespoon oil in a large pot over medium-high heat.
- Sauté the diced onion about 5 minutes until softened, then cook the garlic 1 minute until fragrant.
- Add the remaining ingredients to the pot.
- Bring to a boil, then reduce heat and simmer 25–30 minutes until the sweet potato is tender.
- Blend with an immersion blender and serve.
Tools I Use for This Recipe
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Knife
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Cutting board
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Slow Cooker
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Immersion Blender
Nutritional information is an estimate and will vary based on brands, measurements, and portion sizes.