Vegan Pumpkin Soup (Slow Cooker)
This Slow Cooker Creamy Vegan Pumpkin Soup is the soup of your dreams. It’s so warm & cozy and perfectly spiced! It freezes incredibly well, and is sure to be a crowd pleaser.
Thanks to Crockpot™ for sponsoring this blog post! Thanks so much to you for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
Slow Cooker Vegan Pumpkin Soup
It’s been way too long since I’ve made a slow cooker soup! I’m a huge fan of making flavours really meld together (hence my endless collection of soups & chilis on the blog) and this soup is no exception. It’s been raining here almost daily and I am loving cosying up with a bowl of this. It’s warm, cosy and perfect for fall.
I made this soup in my Crockpot™ 4.5-Quart Lift & Serve Slow Cooker, which needless to say, from the colour alone, I’m obsessed with!!
Our very first slow cooker was a Crockpot™. It was my mother in law’s own, and she lent it to us when we just married. I was hooked – I think I made Chili every night for like two weeks straight for Gav and I. I love that we have our own Crockpot™ now, and I’m sure she is too because I was able to give her hers back!
One of my favourite things about this new Crockpot™ design is the lift lid and I’m SO glad that this is now a thing! It’s like the perfect holder for your cover and is perfect if you’re serving this to several people too. I also love the size because since it’s just the two of us, it works really well for our needs. I could definitely also see us bringing this to our parents’ house for a family dinner night and it being the right amount of space for our family.
For more savory pumpkin recipes, try my creamy pumpkin soup and pumpkin chili.
How to Make Vegan Pumpkin Soup
Here’s a quick overview of how to make this soup. Scroll down to the recipe card for measurements.
- Combine the ingredients. Add the vegan butter to the crockpot, along with all of the ingredients.
- Cook. Cook on high for 4 hours or on low for 8 hours. Stir in the lime juice and cook for an additional 5 minutes.
- Blend. Blend all ingredients with an immersion blender to your desired consistency. Taste test and adjust the seasonings as necessary.
- Enjoy. Serve and garnish as desired. I love extra coconut milk, parsley, and a touch of cayenne pepper.
Expert Tips & FAQ
- I highly recommend thoroughly blending this soup when you’re finished. It gives the flavours a chance to truly meld together for a flavour bomb. If you don’t have an immersion blender, you can use a regular blender – just let it cool a little bit first if you have a glass blender and ensure your blender is safe to use for that.
- If you don’t have or can’t find a raw pumpkin, you can sub the same amount of pumpkin purée! Just use 40 ounces of pumpkin purée instead.
- The best sides. This soup is filled with fibre and good fats so it’s a filling soup that tastes incredible with a slice of avocado and even some toast or garlic bread.
- Add more spices. Some great additions would be cinnamon and nutmeg for a warmer flavour profile. You can also add some red pepper flakes.
- Use lite coconut milk. For a lower fat soup, you can use lite coconut milk or even boxed coconut milk, or any other vegan milk too. Just taste and adjust seasonings accordingly.
- You can also easily double this soup, or half it!
Proper Storage
- Fridge. This soup tastes even better the next day when all the flavours meld together! Just store in an airtight container in the fridge for up to 4 days.
- Freezer. This vegan pumpkin soup freezes so well! When thawing, it’ll separate, so just blend again with your immersion blender or in a blender!
Apart from how delicious this soup is, I also wanted to share the incredible initiative that Crockpot™ is having. Crockpot™ is partnering with Feeding America during Hunger Action Month to “Feed it forward, one meal at a time” and I’m also partnering alongside them by making my own donation! It’s not lost on me the incredible blessing it is to be able to have a home-cooked meal especially in these times, and I love their initiative to try and help change that for those who can’t.
During Hunger Action Month (that’s up to the end of this month!), they will be donating $25,000 to help provide food and nourishment to those who need it most. Please check out this link to donate too if you can! Thank you so much friends!
Enjoy friends! If you make this Vegan Pumpkin Soup, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Pumpkin Soup (Slow Cooker)
Ingredients
- 1 1/2 tablespoons oil or butter
- 1 medium onion, diced (or half a large red onion)
- 3 garlic cloves, minced
- 2.5 lbs pumpkin, weight after peeled, seeds are removed and chopped into 1 to 2 inch cubes (you can also swap the same weight of pumpkin puree!)
- 1/2 teaspoon allspice
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon cayenne pepper, optional – use less if you don't like spice
- 2 cups vegetable broth, high quality
- 1 can coconut milk, 13.4 ounces
- 2 teaspoons lime juice
Instructions
- Turn your Crockpot™ on and to warm while you prep the ingredients.
- Add in the oil or vegan butter.
- Add in the onion, garlic, pumpkin, allspice, sea salt, ground black pepper, thyme, cayenne pepper, vegetable broth and the coconut milk. Stir to combine.
- Set the Crockpot™ to high for 4 hours or on low for 8 hours and let the veggies cook down together. At the end, stir in the lime juice and let it cook for about 5 more minutes.
- Turn your slow cooker off and using your immersion blender, blend all the ingredients together until fully smooth. If you don’t have a blender you can carefully transfer the soup to a blender to blend completely.
- Taste and add salt and pepper to taste if necessary. The salt will depend on how salty your vegetable broth is.
- Serve into bowls and top with garnish – I love extra coconut milk, parsley or even a touch more cayenne on top (optional). Enjoy!!
Notes
- I highly recommend thoroughly blending this soup when you’re finished. It gives the flavours a chance to truly meld together for a flavour bomb. If you don’t have an immersion blender, you can use a regular blender – just let it cool a little bit first if you have a glass blender and ensure your blender is safe to use for that.
- If you don’t have or can’t find raw pumpkin, you can sub the same amount of pumpkin purée! Just use 40 ounces of pumpkin purée instead.
- This soup is filled with fiber and good fats so it’s a filling soup that tastes incredible with a slice of avocado and even some toast or garlic bread.
- Some great additions would be cinnamon and nutmeg for a warmer flavour profile. You can also add some red pepper flakes.
- This soup tastes even better the next day when all the flavours meld together! It’s definitely one you’ll be making all season long and will be looking forward to for every cosy season to come.
- For a lower fat soup, you can use lite coconut milk or even boxed coconut milk, or any other vegan milk too. Just taste and adjust seasonings accordingly.
- This soup freezes so well! When thawing, it’ll separate, so just blend again with your immersion blender or in a blender!
- You can also easily double this soup, or half it!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
If I am going to freeze it. Do I need to cook it first or can I put it all together blend it then freeze it?
HI Julie thanks so much for reading you can definitely freeze the end product that is after blending.
Hi, I am thinking of making this for a work pot luck, can I make this the night before and just reheat it the next day keeping it in the crockpot?
Hi Jen you definitely can! I hope you enjoy.
Loved this recipe. Used a whole fresh chilli to max out on spice instead of cayenne pepper. But then I did have an enormous pumpkin to cook. Upped the ingredients to match the rest of the recipe though. Lovely thanks!!!
Thank you so much Kathryn! We’re so happy that you liked it.
Do you know what size Crock Pot I would use for this? Normal or one of the bigger (6.5 or 7 qt) ones? Thanks!
Hi Betsy,
I used a 4.5QT for this one, hope that helps!
Anyone try this in an InstaPot?
Silly question, if you’re using puréed pumpkin instead of a whole pumpkin, would you cook for less time?
Not silly! That sounds delicious and definitely easier!! Yes you can cook for less time since the pumpkin is already cooked – even half the amount of time!
This is the second time I’m making this soup, it’s very easy to make and tastes brilliant!! Perfect for cold days, I love how the spicy pepper and the nutmeg/cinnamon makes it even cozier. Thank you for this great recipe!
Thanks for sharing Dóra!! Soo happy to hear!!
I didn’t know lime could go so deliciously with pumpkin! The zest gives a refreshing taste and makes it much more interesting! Quite addictive, have made a second time tonight