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Crockpot Sweet and Spicy Pumpkin Soup

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Crockpot Sweet and Spicy Pumpkin Soup

3 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: crockpot, dairy free, lowfat, Pumpkin Soup, sweet and spicy, vegetarian
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 6 servings
Calories: 222kcal


  • 1 medium russet potato
  • 1/2 medium onion
  • 1 clove garlic
  • 2 1/2 cup vegetable broth
  • 2 cup pumpkin, canned
  • 1/4 cup brown sugar
  • 2 tablespoon chipotle peppers in adobo sauce
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger, ground
  • 10 ounce frozen vegetables, mixed
  • 1 tablespoon olive oil
  • 1 teaspoon salt

Serve With

  • 4 medium rolls, dinner, wheat


  • Peel potato and cut into chunks.  Dice onion and mince garlic.
  • In the slow cooker, stir together the vegetable broth, pumpkin, potato, onion, garlic, brown sugar, chipotle peppers, cinnamon and ginger.  Cook, covered, on low for 5-7 hours or on high for 2-3 hours.
  • About 30 minutes before soup is finished, preheat oven to 425 degrees. Place frozen vegetables on a baking sheet and bake for 10-12 minutes or until tender.
  • Using a food processor, blender, or immersion blender, process the soup until smooth.
  • Serve with whole wheat rolls and roasted vegetables.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 222kcal | Carbohydrates: 44g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 822mg | Fiber: 7g | Sugar: 15g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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