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Crockpot Sweet and Spicy Pumpkin Soup

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Crockpot Sweet and Spicy Pumpkin Soup

3 from 2 votes
Print Pin Rate
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

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