Pumpkin Soup with Crumbled Bacon and Toasted Pumpkin Seeds Slow Cooker Recipe

Use your Crock-Pot® slow cooker to make this festive pumpkin and bacon soup bursting with delicious fall flavors.

Prep Time
< 30 minutes
Cook Time
3+ hours
  • 2 teaspoons olive oil
  • 1/2 cup raw pumpkin seeds*
  • 3 slices thick-cut bacon
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon chipotle chili powder
  • 1/2 teaspoon black pepper
  • 2 cans (29 ounces each) 100% pure pumpkin
  • 4 cups chicken broth
  • 2 cups apple cider
  • 1/2 cup whipping cream or half-and-half
  • Sour cream (optional)

  • *Raw pumpkin seeds or pepitas may be found in the produce or ethnic food section of your local supermarket
  1. Coat inside of your Crock-Pot slow cooker with nonstick cooking spray. Heat oil in small skillet over medium-high heat. Add pumpkin seeds; cook and stir about 1 minute or until seeds begin to pop. Spoon into small bowl; set aside.
  2. Add bacon to skillet; cook and stir until crisp. Transfer bacon to paper towel-lined plate using slotted spoon. Reserve drippings in skillet. Crumble bacon when cool enough to handle; set aside.
  3. Reduce heat to medium. Add onion to skillet; cook 3 minutes or until translucent. Stir in salt, chipotle chili powder, and pepper. Transfer onion mixture to your slow cooker.
  4. Whisk pumpkin puree, broth, and cider into slow cooker until smooth. Cover; cook on HIGH for 4 hours.
  5. Turn off heat; remove lid. Whisk in cream. Adjust seasonings as necessary. Strain soup into bowls; garnish with pumpkin seeds, bacon, and sour cream.
  6. Serve while hot and enjoy!
Soups And Stews
Slow Cooker