from 125 Best Vegetarian Slow Cooker Recipes


  • 6 c. peeled pumpkin, cut into 2″ cubes
  • 2-3 leeks, central stalk only, cleaned and coarsely chopped
  • 4 c. vegetable stock
  • salt and pepper to taste
  • zest and juice of 1 lime
  • pinch of cayenne pepper
  • 1 c. whipping cream
  • 6-8 cherry tomatoes, halved
  • ¼ c. toasted pumpkin seeds (optional)
  • Finely chopped chives, parsley, or cilantro


  1. In a slow cooker stoneware, combine pumpkin, leeks, stock, salt, and black pepper.
  2. Cover and cook on low for 8-10 hours or on high for 4 to 6 hours, until pumpkin is tender. Strain vegetables, reserving stock. In a blender or food processor, puree vegetables with 1 c. reserved stock until smooth. Or, using a hand-held blender, puree the soup in stoneware.
  3. If serving hot, return soup to slow cooker, add remaining stock, lime zest and juice, cayenne, and cream and cook on high for 20 minutes. If serving cold, combine ingrredients in a large bowl and chill thoroughly.
  4. When ready to serve, ladle soup into individual bowls and garnish with cherry tomatoes, pumpkin seeds, if using, and chives, parsley, or cilantro.

Serves 6-8

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