Pumpkin and Sweet Potato Soup in Slow Cooker, a recipe prepared in the slow cooker that enhances the sweetness of the delica squash and sweet potatoes.
With the arrival of cooler days, soups become the undisputed stars of our table, and this pumpkin and sweet potato soup in slow cooker is perfect for the fall. Prepared with simple and genuine ingredients like delica squash, sweet potato, and fresh rosemary, it is an ideal comfort food for pampering yourself at lunch or dinner.
Cooking in a slow cooker allows you to achieve a creamy consistency without having to stand by the stove. Thanks to the vegetable broth and corn starch, the soup gains a velvety texture that perfectly matches the natural sweetness of the ingredients.
This recipe is perfect for those seeking a genuine, healthy, and nutritious dish. Easy to prepare and with few steps, it’s ideal to make in advance and enjoy even in the following days.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have any other doubts or curiosities, you can write a comment or use the contact form at the bottom of the page.
Other recipes you might like:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 274.55 (Kcal)
- Carbohydrates 39.00 (g) of which sugars 14.41 (g)
- Proteins 4.43 (g)
- Fat 13.50 (g) of which saturated 2.59 (g)of which unsaturated 2.59 (g)
- Fibers 4.30 (g)
- Sodium 397.70 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pumpkin and Sweet Potato Soup
- 1.1 lbs delica squash
- 1 sweet potato
- 1 yellow onion
- 1 sprig rosemary
- 2 tbsp extra virgin olive oil
- 2/3 cup vegetable broth
- 1 tbsp corn starch
Tools
- Slow cooker
- Cutting Board
- Knife
- Peeler
Recipe for Pumpkin and Sweet Potato Soup
Start preparing the pumpkin and sweet potato soup by chopping a yellow onion into thin slices.
Peel the sweet potato and cut it into cubes.
Cut the delica squash in half and remove the seeds but don’t throw them away, toasted in the oven they are delicious!
Then cut it into slices.
If you prefer, you can remove the skin as I did.
Cut each slice into cubes.
Put two tablespoons of extra virgin olive oil in the slow cooker.
Add the previously chopped vegetables.
Also add a sprig of rosemary to the slow cooker.
Dissolve a tablespoon of corn starch in a glass of vegetable broth.
Add this to the pot too.
Cover the pot with its lid and cook the soup on HIGH mode for 4 hours, do not lift the lid during the first two hours.
Transfer the pumpkin and sweet potato soup from the slow cooker to dishes and serve it with a drizzle of raw extra virgin olive oil.
Pumpkin and Sweet Potato Soup in Slow Cooker
Check this section to clear up your doubts, if you can’t find the answer to your question, comment or write to me using the form below.
You can find all the pumpkin-based recipes in the collection Sweet and Savory Pumpkin Recipes
FAQ (Frequently Asked Questions)
Can I make pumpkin and sweet potato soup without a slow cooker?
Yes, you can prepare this soup in a traditional pot as well. Just cook all the ingredients over medium heat for about 30-40 minutes, until the pumpkin and sweet potatoes are soft.
How long can I store the soup?
The soup can be stored in the refrigerator for 3-4 days in an airtight container. You can also freeze it for up to 2 months. Before serving, gently reheat it in a pot or microwave.
How can I make the soup creamier?
For an even more velvety texture, you can add some fresh cream or coconut milk at the end of cooking. Alternatively, you can increase the amount of corn starch to achieve a thicker consistency.
What can I serve this soup with?
You can serve the soup with croutons, toasted pumpkin seeds, or a drizzle of flavored extra virgin olive oil. It is also great accompanied by a slice of whole grain bread.
Alternatively, you can use this soup as a sauce for pasta.
You can find all the recipes made with the slow cooker here -> Slow Cooker Recipes
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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