Crockpot Pumpkin Potato Soup

On days when life gets a little hectic and the weather starts to chill, I find myself craving something warm, cozy, and ridiculously easy to make. That’s where this Crockpot Pumpkin Potato Soup comes in—my go-to comfort meal that basically cooks itself while I go about my day. It’s rich, creamy, and full of wholesome goodness that somehow manages to taste like fall and feel like a hug.

This soup is a beautiful blend of pumpkin purée and potatoes, simmered slowly with garlic, onion, and spices until everything melts together into a silky, savory bowl of comfort. The best part? It all happens in the crockpot, so there’s no babysitting required. Just toss in the ingredients, set it, forget it—and come back to a kitchen that smells like you’ve been cooking for hours (because technically, you have).

What I love most about this recipe is how nourishing it feels. Pumpkin brings that natural creaminess and a hint of sweetness, while the potatoes give it body and heartiness. Add a splash of cream or coconut milk at the end, and you’ve got something that’s both filling and smooth, without feeling heavy. You can enjoy it as-is or top it with croutons, crispy bacon bits, or even a swirl of Greek yogurt for a little flair.

Whether you’re meal prepping for the week, hosting a casual dinner, or just trying to use up that can of pumpkin in your pantry, this soup is a total win. It’s simple enough for a weeknight but satisfying enough to serve on a slow Sunday afternoon.

Why You’ll Love It

• Super Easy and Hands-Off – Just dump the ingredients in your crockpot and let it do all the work. Perfect for busy days when you want something hearty without hovering over the stove.
• Creamy and Comforting – The combination of pumpkin and potatoes gives this soup a velvety texture that’s both rich and soothing, especially on cooler days.
• Naturally Nourishing – Packed with fiber, vitamins, and minerals from the pumpkin and potatoes, it’s a wholesome meal that actually fills you up and makes you feel good.
• Customizable – You can keep it vegetarian or add extras like bacon, sausage, or shredded chicken. It also plays well with different toppings and mix-ins.
• Meal Prep Friendly – This soup stores and reheats like a dream. Make a big batch and enjoy it throughout the week—or freeze some for later.

Ingredient List

For the Soup:

• 1 (15 oz) can pumpkin purée
• 3 medium russet potatoes, peeled and diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth (or chicken broth)
• 1 cup milk or half-and-half
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste

Optional Add-Ins/Toppings:

• 1/2 cup heavy cream or coconut milk (for extra creaminess)
• Crumbled cooked bacon
• Toasted pumpkin seeds
• Shredded cheese
• Croutons or crusty bread for serving

Ingredient Notes

• Pumpkin Purée – Use 100% pure pumpkin, not pumpkin pie filling. I usually grab Libby’s—it’s smooth and has a clean, rich pumpkin flavor.
• Potatoes – Russets break down nicely and make the soup extra creamy. Yukon Golds work too if you want a slightly buttery texture.
• Garlic & Onion – Don’t skip these—they lay down the savory foundation and balance the natural sweetness of the pumpkin.
• Broth – Vegetable broth keeps it vegetarian, but chicken broth adds a deeper, savory base if you’re not sticking to meat-free.
• Cream or Coconut Milk – Stir this in at the end if you like your soup extra luxurious. Coconut milk adds a lovely subtle sweetness and dairy-free creaminess.
• Nutmeg & Smoked Paprika – Nutmeg enhances the pumpkin flavor, while paprika adds warmth and a little depth. A small amount goes a long way.

Kitchen Equipment Needed

• Crockpot/Slow Cooker – The star of the show. Set it and forget it. I love using my 6-quart Crockpot—it’s roomy and cooks evenly.
• Cutting Board + Sharp Knife – For chopping up the potatoes, onion, and garlic. A good chef’s knife makes this way faster.
• Measuring Cups + Spoons – To get those seasonings and liquids just right.
• Immersion Blender (optional) – For a silky-smooth finish. I use a handheld one right in the pot—less mess, less cleanup.
• Ladle – Makes serving way easier and neater, especially when you’re batch-cooking.

Instructions

Step 1: Prep Your Ingredients

• Peel and dice the potatoes into small chunks (about 1-inch pieces so they cook evenly).
• Chop the onion and mince the garlic.
• Measure out your seasonings, broth, and milk to make things easier once you start loading the crockpot.

Pro Tip: If you’re prepping in the morning before work, you can chop everything the night before and store it in the fridge—just dump and go in the morning.

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Step 2: Add Everything to the Crockpot

• In your crockpot, add the diced potatoes, chopped onion, minced garlic, and pumpkin purée.
• Pour in the vegetable or chicken broth.
• Sprinkle in the nutmeg, smoked paprika, dried thyme, salt, and pepper.
• Give everything a good stir to combine.

Pro Tip: Stir before turning on the heat to make sure nothing clumps and the flavors start blending right away.

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Step 3: Cook Low and Slow

• Cover the crockpot with the lid.
• Cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are fork-tender and soft.

Pro Tip: Try not to lift the lid during cooking unless you really need to. Every peek adds extra cooking time.

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Step 4: Blend to Desired Texture

• Once everything is cooked and tender, use an immersion blender right in the crockpot to blend until smooth.
• If you like a chunkier texture, blend just half the soup and leave the rest as-is.
• No immersion blender? Ladle the soup into a regular blender in batches and return it to the crockpot.

Pro Tip: Let the soup cool slightly before blending in a traditional blender to avoid pressure buildup and splashes.

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Step 5: Add Creaminess and Final Seasoning

• Stir in the milk, half-and-half, or coconut milk (whichever you’re using) to add that silky, rich finish.
• Taste and adjust salt and pepper as needed.

Pro Tip: For a deeper flavor, you can also stir in a tablespoon of butter or a splash of cream at this stage.

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Step 6: Serve and Garnish

• Ladle the soup into bowls while hot.
• Top with your favorite garnishes—croutons, crispy bacon, pumpkin seeds, shredded cheese, or a swirl of Greek yogurt.
• Serve with crusty bread on the side for dipping.

Pro Tip: This soup thickens as it sits, so if you’re serving it later or reheating leftovers, just stir in a little extra broth or milk to loosen it up.

Tips and Tricks for Success

• Dice potatoes evenly – This helps them cook at the same rate and blend smoothly later.
• Stir before cooking – Mixing everything well at the start helps distribute the spices and prevents clumping.
• Use an immersion blender carefully – Keep it fully submerged to avoid splatters, especially with hot soup.
• Taste before serving – After adding milk or cream, give it a final taste and adjust seasoning as needed.
• Let it sit before storing – Cool the soup slightly before refrigerating or freezing to maintain the best texture.

Ingredient Substitutions and Variations

• Swap russet potatoes for Yukon Golds – They make the soup extra buttery and smooth.
• Use sweet potatoes instead – For a slightly sweeter, deeper flavor.
• Go dairy-free – Use coconut milk or oat milk instead of dairy for a vegan-friendly option.
• Add protein – Stir in shredded chicken, crumbled sausage, or cooked lentils to make it heartier.
• Change the spices – Try adding curry powder or cumin for a totally different flavor profile.

Serving Suggestions

• With Crusty Bread or Rolls – I love serving this soup with warm sourdough or multigrain rolls—perfect for dunking and soaking up every drop.
• Topped with Crunchy Bits – Croutons, crispy bacon, or roasted pumpkin seeds add a delicious crunch on top.
• Add a Fresh Side – A simple arugula or mixed greens salad with lemon vinaigrette balances the creaminess beautifully.
• Serve in a Bread Bowl – For a fun, cozy presentation, ladle the soup into a hollowed-out bread bowl—bonus points for edible dishware!
• Pair with a Grilled Cheese – Nothing beats a melty grilled cheese sandwich alongside this soup for the ultimate comfort combo.

Storage and Reheating Instructions

• Refrigerate – Store leftovers in an airtight container in the fridge for up to 4–5 days.
• Freeze – Let the soup cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months.
• Thaw – Defrost overnight in the fridge or use the defrost function on your microwave for quicker results.
• Reheat on Stove – Warm gently over medium-low heat, stirring occasionally. Add a splash of broth or milk if it’s too thick.
• Microwave Reheat – Heat in 1-minute intervals, stirring in between, until hot throughout. Cover loosely to avoid splatters.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes! Just roast or steam your fresh pumpkin, then mash or purée it before adding it to the crockpot. You’ll need about 1 ¾ cups to replace one 15 oz can.

Is this soup vegetarian or vegan?

It’s vegetarian as written (if you use veggie broth), and you can easily make it vegan by using coconut milk or a plant-based alternative in place of dairy.

Can I leave the soup chunky instead of blending it?

Totally! If you prefer a chunkier texture, just skip the blending or blend only half the soup for the best of both worlds.

What kind of potatoes work best?

I recommend russet or Yukon Gold. Russets make the soup creamier, while Yukon Gold adds a slightly buttery flavor.

How can I thicken the soup more?

For a thicker soup, blend more of the potatoes or let it simmer uncovered (on the stovetop or in the crockpot on high) for another 15–20 minutes after adding the milk.

Can I make this ahead of time?

Absolutely. This soup is amazing the next day—just store it in the fridge and reheat when ready. The flavors deepen overnight!

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!