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Slow Cooker Spiced Pumpkin Soup

Yields: 8 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Garlic, Dehydrated: Minced 1 oz bag $1.40
Chicken Bouillon Cubes $4.75
Coastal Bay Seasoning 1 oz bag $2.65
Nutmeg, Grenada, Ground 1/2 oz bag $2.15
Pepper, White, Sarawak: Fine 1 oz bag $2.95

Ingredients:

  • 2 Tbsp. olive oil
  • 2 oz. prosciutto, thinly sliced and cut into thin strips
  • 1 yellow onion, diced into ¼-inch pieces
  • 1/2 tsp. dehydrated minced garlic
  • 1-28 oz. can pure pumpkin
  • 2 quarts chicken broth
  • 1 1/2 Tbsp. Coastal Bay Seasoning
  • 1/8 tsp. ground nutmeg
  • 1/2 tsp. fine white pepper
  • 1/2 cup heavy cream (optional)
  • 1/2 cup shredded Parmigiano-Reggiano cheese
  • 2 Tbsp. chopped Italian parsley
  • salt, to taste

Notes:

This recipe yields a slightly thin soup. Use less broth if you like a thicker soup. Or bulk up the soup by serving it over cooked rice or other grains. It makes a great base to add cooked beans, ham or sausage for an even heartier meal.

Directions:

Heat oil in a Dutch oven or large, deep saute pan. Add prosciutto strips and saute over medium-high heat until crisp, about 2 min. Transfer to a paper towel lined plate. Lower heat to medium, add onion and saute until tender, but not brown, about 3 to 4 min. Add garlic and cook until aromatic, about 1 min. Stir in pumpkin, broth, Coastal Bay Seasoning, nutmeg and white pepper. Bring to a boil, then carefully transfer to a 5 to 6 quart slow cooker, cover and cook 3 to 4 hours on high or 6 to 8 hours on low. When ready to serve, stir in cream (if using) and Parmesan and heat through, about 5 min, then salt to taste. Garnish with the crispy prosciutto and fresh parsley.

Yields:

8 servings

Thanks to:

Chris Lombard, Savory Spice Shop—Portland, OR customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Slow Cooker Spiced Pumpkin Soup

"I just wanted to say thanks for the awesome website. A friend sent me your website and I was like a kid in a candy store seeing your wide variety of spices, salts, herbs, etc. Being someone that's not extremely well versed in what I'd consider 'exotic' ingredients, it was an absolute pleasure to see the products' history, uses, taste and general information. Just wanted to voice my appreciation. Thanks so much!"

-Reyna of Raleigh, NC

Slow Cooker Spiced Pumpkin Soup


Yields: 8 servings

Ingredients:

  • 2 Tbsp. olive oil
  • 2 oz. prosciutto, thinly sliced and cut into thin strips
  • 1 yellow onion, diced into ¼-inch pieces
  • 1/2 tsp. dehydrated minced garlic
  • 1-28 oz. can pure pumpkin
  • 2 quarts chicken broth
  • 1 1/2 Tbsp. Coastal Bay Seasoning
  • 1/8 tsp. ground nutmeg
  • 1/2 tsp. fine white pepper
  • 1/2 cup heavy cream (optional)
  • 1/2 cup shredded Parmigiano-Reggiano cheese
  • 2 Tbsp. chopped Italian parsley
  • salt, to taste

Notes:

This recipe yields a slightly thin soup. Use less broth if you like a thicker soup. Or bulk up the soup by serving it over cooked rice or other grains. It makes a great base to add cooked beans, ham or sausage for an even heartier meal.

Directions:

Heat oil in a Dutch oven or large, deep saute pan. Add prosciutto strips and saute over medium-high heat until crisp, about 2 min. Transfer to a paper towel lined plate. Lower heat to medium, add onion and saute until tender, but not brown, about 3 to 4 min. Add garlic and cook until aromatic, about 1 min. Stir in pumpkin, broth, Coastal Bay Seasoning, nutmeg and white pepper. Bring to a boil, then carefully transfer to a 5 to 6 quart slow cooker, cover and cook 3 to 4 hours on high or 6 to 8 hours on low. When ready to serve, stir in cream (if using) and Parmesan and heat through, about 5 min, then salt to taste. Garnish with the crispy prosciutto and fresh parsley.

Yields:

8 servings

Thanks to:

Chris Lombard, Savory Spice Shop—Portland, OR customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.