Smashing Pumpkin Soup

Smashing Pumpkin Soup

Another way to smash your Halloween pumpkin! This gluten-free cream of pumpkin soup is made with a standard pumpkin patch pumpkin, coconut milk and/or cow's milk and is served in a slow cooker. Serve with crusty bread. Able to freeze for later.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Preheat oven to 350 degrees F (175 degrees C).
  2. Step 2

    Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 10 minutes. Drain and let cool.
  3. Step 3

    Cut pumpkin in half and scoop out pulp and seeds. Wash and dry seeds. Place pumpkin halves cut-side down in a baking pan. Mix seeds with butter and salt and black pepper; spread in a single layer on a rimmed baking sheet.
  4. Step 4

    Bake pumpkin halves on the top rack of the preheated oven until liquid starts to collect in the pan, about 1 hour. Bake pumpkin seeds on the bottom rack until toasted, about 45 minutes.
  5. Step 5

    Cool pumpkin halves for 10 minutes. Peel off and discard skin. Let cool completely, about 15 minutes more.
  6. Step 6

    Combine potatoes, pumpkin, tomatoes, parsley, Himalayan salt, thyme, and white pepper in a large bowl; mash together.
  7. Step 7

    Puree potato mixture in a blender in small batches, pouring each batch into a slow cooker and letting blender cool between batches.
  8. Step 8

    Stir coconut milk and milk into the slow cooker. Cook on Low until flavors combine, 4 to 6 hours. Serve toasted pumpkin sides on the side.