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Amish simplicity at its best—this soup is a hug in a bowl that everyone cherishes!
Directions
Heat the olive oil and butter in a skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant.
Transfer the sautéed onion and garlic to the slow cooker.
Add the pumpkin puree, vegetable broth, cinnamon, nutmeg, salt, and pepper to the slow cooker. Stir to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
About 30 minutes before serving, stir in the heavy cream and, if desired, the maple syrup. Adjust seasoning to taste.
Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
Serve hot, garnished with a sprinkle of cinnamon or a dollop of sour cream if desired.
Variations & Tips
For a vegan version, substitute the heavy cream with coconut milk or a non-dairy cream alternative. You can also add a pinch of cayenne pepper for a bit of heat, or toss in a handful of cooked bacon bits for a smoky flavor. If you prefer a chunkier texture, consider adding diced potatoes or carrots to the mix. For a more robust flavor, roast the pumpkin beforehand to enhance its natural sweetness.
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