Pumpkin Soup Recipe

Pumpkin Soup


  • 1 sugar pie pumpkin (or 2 cans / ~30 oz Pumpkin puree for lazies)
  • 1 – 3 carrots
  • 1 small potato
  • 1 clove of garlic
  • 1 tsp vanilla extract
  • 1 tbsp sea salt (I use Primordial Himalayan Pink salt)
  • Ground cinnamon, cloves, ginger & nutmeg
  • Rosemary
  • Thyme
  • Sour cream
Clove of Garlic Potatoes



  • Preparation – 30 minutes
  • Cooking – 120-150 minutes


  1. Cut the top off the sugar pie pumpkin. Scoop out seeds and stringy guts.
  2. Cut pumpkin into pieces small enough to fit inside a crock pot. Add 3/4 of an inch water to the pot.
  3. Cook on HIGH for about four hours or until the skin peels away from the flesh easily.
  4. Mash pumpkin and place back into the pot. Dice up carrots, potatoes, garlic and add them to the crock pot.
  5. Stir in spices [cinnamon, ginger, cloves, rosemary, thyme] to taste. Cook on high until it is your perfect temperature & then add a dollop of sour cream. Serve immediately.

Pumpkin Cooking in Crock Pot

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