Crockpot: Spicy Pumpkin Soup

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 65 kcal


  • 1 Pc. Hokkaido pumpkin
  • 5 Pc. Small potatoes
  • 3 Pc. Small onions
  • 2 Pc. Carrots
  • 1 Pc. Leek
  • 0,166667 Pc. Celeriac fresh
  • 1 cm Ginger (sliced)
  • 3 cups Water
  • 1 tbsp Vegetable broth
  • 1 cups Whipped cream
  • Salt
  • Pepper
  • Cayenne pepper
  • Parsley


  • Peel the potatoes, carrots and onions
  • Cut the pumpkin, potatoes, carrots, onions, celery and leek into cubes
  • Put in the crockpot, add the ginger. Add water, vegetable stock, salt, pepper, cayenne pepper.
  • Cook on low 7.5 h in the crockpot.
  • Puree everything, add the cream, add the parsley, season with salt and pepper.
  • Bon appetit! I serve with green salad and bread.


Serving: 100gCalories: 65kcalCarbohydrates: 0.8gProtein: 0.5gFat: 6.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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