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.
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!
