Slow Cooker Pumpkin Soup with Smoked Paprika and Apple Cider
This pumpkin soup is prepared in a slow cooker, combining pureed pumpkin, smoky spices, and apple cider to create a velvety, fragrant dish. The slow cooking process results in a smooth, creamy texture with a rich depth of flavor, perfect for cozy fall evenings.
Equipment
- Slow cooker
- Knife
Ingredients
- 4 cups pumpkin purée canned or cooked fresh pumpkin
- 1 cup apple cider preferably unfiltered for more depth
- 1 teaspoon smoked paprika adds smoky flavor
- 3 cloves garlic cloves minced
- 1 cup vegetable broth for thinning if needed
- 1 cup heavy cream add at the end for creaminess
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil olive oil for sautéing garlic
Instructions
- Begin by mincing the garlic cloves and setting them aside.
- Pour olive oil into a skillet and warm over medium heat until it shimmers gently.
- Sauté the minced garlic in the hot oil until fragrant and just turning golden, about 1 minute.
- Transfer the cooked garlic and oil to the slow cooker, then add pumpkin purée, apple cider, smoked paprika, salt, and black pepper.
- Stir everything together thoroughly to combine the flavors evenly.
- Cover the slow cooker and cook on low for 6 hours, allowing the flavors to meld and the pumpkin to become ultra-smooth.
- Once cooking is complete, use an immersion blender directly in the slow cooker to blend the soup until smooth and velvety.
- Pour in the heavy cream and stir gently to incorporate, adjusting thickness with vegetable broth if necessary.
- Turn the slow cooker to warm and allow the soup to heat through for 5 minutes, creating a cozy aroma.
- Taste and adjust seasoning with more salt, pepper, or smoked paprika if desired.
- Serve the soup hot, garnished with a drizzle of cream or a sprinkle of smoked paprika for presentation.
