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Test Kitchen Approved

Slow Cooker Spiced Pumpkin Soup

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Recipe By Chris Lombard, Savory Spice—Portland, OR customer

Yields

8 to 10 servings

Prep Time

20 Minutes

Cooking Time

4 Hours

Recipe By Chris Lombard, Savory Spice—Portland, OR customer

A creamy pumpkin soup seasoned with Coastal Bay and topped with crispy fried prosciutto makes for the perfect autumn night dinner.

Recipe 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.

Ingredients

2 Tbsp. olive oil

2 oz. prosciutto, thinly sliced and cut into thin strips

1 yellow onion, diced into 1/4-inch pieces


1 (28 oz.) can pure pumpkin puree





1/2 cup heavy cream (optional)

1/2 cup shredded Parmigiano-Reggiano cheese

2 Tbsp. chopped Italian parsley


Savory Spice ingredients in this recipe

  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Reduced Sodium Chicken Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This chicken broth concentrate is all-natural and gluten-free. Shake well befo...

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  • Coastal Bay Seafood Seasoning

    Since the Maryland classic Old Bay Seasoning was purchased by one of the spice giants, the recipe may be the same but the freshness of spices isn’t...

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  • Ground Nutmeg

    Nutmeg, native to the Banda Islands of Indonesia commonly referred to as the Spice Islands, is the seed of a fruit produced by an evergreen tree. T...

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  • Fine White Sarawak Pepper

    Our ground white pepper has strong flavor, reflecting the freshness. This fine grind is excellent for adding great pepper flavor, without the black...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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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 Seafood 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.