Food & Recipes

This Slow-Cooker Pumpkin Soup Recipe Is the Warmest Way to Welcome Autumn


Hot, creamy, and hearty, this delicious comfort food recipe is absolutely beautiful and fragrant after slow-cooking all day. The combination of sweet pumpkin and cream will warm your body and soul.


  • 1 oz. butter
  • 1 Tbsp. olive oil
  • 1 large leek, sliced thinly
  • 4 lbs. pumpkin, chopped coarsely
  • 3 cups chicken stock
  • 3 cups water
  • 1/2 cup pouring cream
  • 2 Tbsp. finely chopped fresh chives


  1. Heat butter and oil in large frying pan; cook leek and stir until soft.
  2. Combine leek, pumpkin, stock, and the water in an 18-cup slow cooker. Cook covered on low for 6 hours.
  3. Cool soup for 10 minutes. Blend or process soup in batches until smooth. Return soup to cooker. Cook covered on high for about 20 minutes or until hot. Stir in 1/3 cup of the cream. Season to taste.
  4. Serve soup topped with remaining cream and chives.

This article was originally written by Women’s Weekly Food editors. For more, check out our sister site Women’s Weekly Food.

More From FIRST

8 Pumpkin Cocktails to Get You in the ‘Spirit’ of Autumn

12 Things to Do With All Those Leftover Apples From Your Apple-Picking Trip

7 Simple Make-Ahead Soup Recipes That Will Keep You Warm All Autumn Long

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.