Easy Pumpkin-Sage Soup (Slow Cooker)

Prep Time
Cook Time
4h 5m
Ready In

"This is an easy recipe that uses canned pumpkin, the slow cooker, and doesn't need pureeing."

Original recipe yields 5 servings


  • Serving Size: 1 (335.7 g)
  • Calories 428.2
  • Total Fat - 20.2 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 96.3 mg
  • Sodium - 1476.6 mg
  • Total Carbohydrate - 42.1 g
  • Dietary Fiber - 2.1 g
  • Sugars - 20.3 g
  • Protein - 20 g
  • Calcium - 145.3 mg
  • Iron - 2.2 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.3 mg

Step 1

Combine broth, pumpkin, leeks, sage, nutmeg, salt and pepper in a 3 1/2-quart slow cooker. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours.

Step 2

Stir in half-and-half.

Step 3

Sprinkle each serving with Parmesan cheese, if desired.

Tips & Variations

No special items needed.



Good soup but a bit thin. Next time I will use less chicken broth. Thanks for sharing!

review by:
(7 Dec 2015)


I had no idea how to rate this recipe as I came to the conclusion that I don't like ground sage. And it has two teaspoons of sage which in my opinion totally over powers the other flavors. However, if you happen to be a big fan of the sage, then you will definitely love this soup. I tried to fix it by doubling the other ingredients, but the sage was still there. And therefore I ended up discarding the whole thing. Made for Billboard Tag.

review by:
(12 Apr 2014)


A wonderful soup, perfect for fall gatherings! One of the starter soups on our Canadian Thanksgiving long weekend. I was gifted with lovey pumpkins which were not quite ripe at Thanksgiving - that had me making your recipe as posted with super good results. Yes a winner at our house! I did a repeat this past week using one of the gifted pumpkins and again one great tasting soup! Have added your recipe to my Soup Cookbook. It is so a repeatable!

review by:
(1 Nov 2013)