Vegan Pumpkin Soup (Slow Cooker)

By Jessica Hylton -

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! 

pumpkin soup in a crockpot

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.

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!! 

step by step photos of making of soup

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 that we can hopefully, and I’m sure she is too because I was able to give her hers back! 

step by step photos of soup prep in slow cooker

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.    

immersion blender in slow cooker blending soup

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. 
  • 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. 
  • 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! 

spoon pulling some soup out of a bowl

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!

soup in bowls with slow cooker in background

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!

pumpkin soup in a crockpot

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! 
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 to 8 servings
Course Dinner, Lunch, Soups
Cuisine American, Jamaican, Universal
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

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
Calories are for 6 servings, which is about 6 servings as a main dish.
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 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! 

Nutrition

Calories: 220kcal | Carbohydrates: 18g | Protein: 3g | Fat: 17g | Saturated Fat: 12g | Sodium: 713mg | Potassium: 809mg | Fiber: 1g | Sugar: 7g | Vitamin A: 16326IU | Vitamin C: 20mg | Calcium: 59mg | Iron: 4mg
by Jessica
 

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Recipe Rating




21 comments

  1. Barbara says:

    Hi Jessica. This recipe sounds great! I wonder, though, what is the purpose of adding oil to the pot if you are not browning the onions. Is it necessary? Usually, the only reason I add oil to my crockpot is to stop whatever it is I’m cooking from sticking, or if I am cooking something dry. Thanks so much!

    • Hey Barbara,

      Thank you so much!! It’s definitely optional – it just adds some fat/richness when blending all the ingredients together. I hope that helps so much!

  2. 5 stars
    One of the most loved recipe in Fall. Thank you so much for the recipe for slow cooker!

  3. Melissa says:

    5 stars
    Made this for dinner tonight. Everyone loved it!

    • Gavin | Jessica in the Kitchen says:

      Awesome we’re so happy that everyone enjoyed it, Melissa! Thanks so much for reading!

      • Paige says:

        Hi- can’t wait to try this one. Question: where is that wood ladle from? It’s gorgeous!

        Thanks!

        • Gavin | Jessica in the Kitchen says:

          Hi Paige! We got it from thelittlemarket.com . It’s an amazing fair trade website.

  4. Tammy says:

    Hi Jessica! New fan here! Would butternut squash work in place of pumpkin? I have a huge crop this year but only 1 pumpkin lol.

    • Hi Tammy,

      Thanks for being here! Yes and I’ve seen so many readers using butternut squash instead so it definitely works! I hope you enjoy it so much!!

    • Lynn says:

      5 stars
      I am planning on using butternut squash and sweet potato in place of pumpkin

  5. Marika Couture says:

    5 stars
    Loved this recipe! It’s hard to find a good tasty pumpkin soup and this one is great and creamy! It will be in my yearly fall favorites to do!

  6. Ellie says:

    5 stars
    One of my new faves 🙂 I subbed butternut squash and added Traders Joes Pumpkin Pie Spice. Every spoonful tastes like fall, but with a fresh twist . It is so full of flavor and comfort. I’m surprised it came from my kitchen because it is just so good!!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Ellie! Thank you so much for reading and leaving such a nice comment!

  7. Emma says:

    5 stars
    The most delicious soup I’ve had for ages!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Emma! Thank you so much for reading and leaving such a nice comment!

  8. Lauren says:

    5 stars
    Very flavourful recipe! Thanks, Jessica. And it’s great to see a slow cooker recipe!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Lauren! Thank you so much for reading and leaving such a nice comment!

  9. Arpita Patel says:

    5 stars
    this year, and lucky me, I’ve already.cooked and pureed them, and they’re waiting in my freezer. This soup looks like the perfect way to use some of them!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Arpita! Thank you so much for reading and leaving such a nice comment!

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