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 hooke d – 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.
- 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!
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!
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 hooke d – 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.
- 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!
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!
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!
Nutrition
Vegan Pumpkin Soup (Slow Cooker) https://jessicainthekitchen.com/vegan-pumpkin-soup-slow-cooker/ September 26, 2020
Prepped in just 10 minutes, this Pumpkin Granola will become a staple in your home! It’s made with 8 ingredients, and includes tips on how to make the best crunch and clumps, and lasts up to a month!
I’ve been making this pumpkin granola for years, and let me tell you, it only gets better each year. I swap some things out, increase some quantities and voila – here’s my best version yet!
When I make it, my entire home smells like a cafe (the kinds with a bakery inside) for a few hours. It’s like a natural fall candle. Then when it cools, you get to dive into a true five-star granola treat at home! I love that it’s also great for snacking on the go, including hiking or camping! I’m not much of a camper myself, but I can definitely see you reaching for a handful of this.
Looking for more pumpkin breakfast ideas? Try my pumpkin pancakes , pumpkin French toast , and pumpkin waffles !
Notes on the Ingredients
This recipe is made with just a handful of ingredients. Scroll down to the recipe card for measurements.
- Old fashioned oats : Old fashioned oats are necessary for the best texture of the pumpkin granola! My favourite brand to use is Bob’s Red Mill’s Gluten Free Old Fashioned Rolled Oats ! It’s certified gluten-free, are high quality and are Non-GMO. They have a great texture and consistency and I love the size of the bags that it comes in! Definitely pick up several bags; you’ll love it!
- Pumpkin : This adds a delicious depth of flavour and actually helps to coat the granola, helping to prevent it from burning in the oven.
- Almond butter : You can also substitute any other nut butter or tahini – just ensure it’s a runny nut butter!
- Walnuts and pumpkin seeds : Ensure they’re unsalted and raw, and feel free to sub in any other nuts or seeds here too!
How to Make Pumpkin Granola
Here’s a quick overview of how to prepare this pumpkin granola recipe. Scroll down to the recipe card for detailed instructions.
- Combine ingredients. First, add all the dry ingredients into a bowl. Stir them together.
- C ombine wet ingredients. Next, add all the wet ingredients into a separate small bowl. Vigorously stir them all together until smooth and combined.
- Then pour the wet ingredients into the dry ingredients. Stir everything together with a spatula or wooden spoon until combined and coated. So easy!
- Spread it all onto a baking sheet in a nice layer. Not too thick but not too thin or you won’t great clusters. Be sure to press the granola together with the spatula or your fingers to get some nice clusters.
- Bake for 25 minutes. Stir the mixture halfway (when you have around 12.5 minutes left). Stir it gently, then place back inside the oven.
- Cool. Remove from oven and let cool COMPLETELY before touching to ensure it’s crunchy.
- Enjoy! When cooled, remove and enjoy immediately, or store in an airtight jar for up to a few weeks.
Here are some tips for the best clumping granola and thick clusters:
- Press the granola. Press down the granola on the sheet with your spatula or with your hands
- Be gentle. When you’re flipping/stirring the granola midway, be gentle with it so you don’t disturb any clusters.
- Cool completely. After it’s finished cooking, let it cool completely before touching. That way everything gets nice and crunchy and the clusters hardens. I’ll admit – it’s hard to do! Gav and I snuck quite a few pieces, but once it cooled?! It’s like a masterpiece!
- Add some additional ingredients. Optionally to make this even better, throw in some dried fruit (like cranberries), white chocolate or chocolate chips as soon as they come out of the oven. Chocolate makes everything better!
- Microwave the nut butter. If your nut butter isn’t runny enough, you can microwave it for about 10 seconds first.
Serving Suggestions
Serve this with my Cashew Milk , my vegan yogurt or my vegan ice cream !
How to Store Pumpkin Granola
The best way to store this granola is in an airtight jar or zipped bag. It’ll last up to a month in your fridge (and will stay crunchy).
More Pumpkin Recipes:
- Pumpkin Muffins
- Vegan Pumpkin Cheesecake
- Pumpkin Sheet Cake
- Pumpkin Mug Cake
Ingredients
- 3 cups Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats , ( 288g )
- 1 cup chopped walnuts , or any nuts ( 120g )
- ¼ cup pumpkin seeds , or sunflower seeds ( 28g )
- 2 teaspoons pumpkin pie spice , or cinnamon
- ¼ cup almond butter , or any nut butter, tahini or sunflower butter ( 64g ) (-> increase by 1-2 more tablespoons if reducing sweetener)
- ½ cup maple syrup , or agave nectar ( 168g ) – can reduce to ¼ cup for less sweet granola
- ⅓ cup pumpkin puree , ( 81g )
- ¾ teaspoon sea salt
- dried fruit , (optional)
- vegan chocolate chips , (optional)
- vegan white chocolate chips , (optional)
Instructions
- Preheat oven to 350°F/180°C. Line your baking sheet with parchment paper or a silicone mat (it has to be lined with something).
- In a large bowl, stir together the oats, pecans, pumpkin seeds, pumpkin spice and sea salt.
- In a different bowl, add the nut butter, maple syrup/agave and pumpkin purée together. Stir together vigorously until completely combined.
- Pour the wet ingredients into the dry ingredients and stir with your spatula or a wooden spoon until combined and everything is coated.
- Spread the mixture into a nice even layer on your baking sheet.
- Bake for 25 minutes on your oven rack furthest away from your heat source, stirring the granola halfway (around 12.5 minutes). At that halfway point, remove from the oven, flip gently with a spatula so both sides get toasted, then return to oven. Watch it during the last 5 minutes of baking to ensure that it isn’t burning.
- Remove from oven. The granola should be nice and golden brown in colour. Let it cool COMPLETELY before touching to ensure it’s crunchy.
- When cooled, enjoy immediately! The best way to store this granola is in an airtight jar or zipped bag. It’ll last up to a month in your fridge (and will stay crunchy).
