Slow Cooker Pumpkin Soup with Sage and Roasted Garlic
This pumpkin soup is made by blending roasted pumpkin with fragrant sage and mellowed garlic, then slow-cooking the mixture in a Crockpot until silky and smooth. It develops a velvety texture with a rich, earthy flavor and a warm, inviting appearance, perfect for cozy fall evenings.
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Calories: 150kcal
Servings: 6
Equipment
- Oven
- Slow Cooker
Ingredients
- 1 large sugar pumpkin or butternut squash, peeled and cubed or use canned pumpkin puree
- 4 cloves garlic whole heads, roasted until fragrant and soft
- 1 tablespoon fresh sage, chopped or 1 teaspoon dried sage
- 2 tablespoons olive oil for roasting garlic and pumpkin
- 4 cups vegetable broth or chicken broth
- 1 pinch red pepper flakes optional, for a little heat
- to taste Salt and freshly ground black pepper
- 2 tablespoons butter or cream optional, for richness
Instructions
- Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with one tablespoon of olive oil, spread them on a baking sheet, and roast for about 30–40 minutes until tender and slightly caramelized.
- While the pumpkin roasts, wrap the garlic cloves in foil with a teaspoon of olive oil and roast in the oven alongside the pumpkin for about 25–30 minutes until fragrant and soft.
- Peel the roasted garlic cloves and mash them into a smooth paste. In a small skillet, heat a splash of olive oil over medium heat, add chopped sage, and cook until fragrant, about 1 minute. Mix the sage and roasted garlic into the pumpkin once cooled slightly.
- Transfer the roasted pumpkin, garlic, and sage mixture into the Crockpot. Pour in the vegetable broth, then add red pepper flakes, salt, and black pepper to taste. Stir everything well to combine.
- Set the Crockpot to low and cook for 6–8 hours, allowing the flavors to meld and the soup to become beautifully velvety.
- Once cooked, use an immersion blender directly in the Crockpot to blend the soup until completely smooth and creamy. Be careful as the mixture will be hot and bubbly.
- Taste and adjust seasoning with more salt, pepper, or a splash of cream or butter for extra richness. Stir well to incorporate.
- Ladle the hot velvety pumpkin soup into bowls, garnish with a few sage leaves or a swirl of cream if desired, and enjoy the warm, aromatic flavors.
Notes
For a smoother texture, strain the soup before serving or blend longer. This soup pairs beautifully with crusty bread or a sprinkle of toasted pumpkin seeds.
Nutrition
Calories: 150kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 400mg | Sugar: 8g | Vitamin C: 10mg | Calcium: 20mg | Iron: 3mg