This is an overhead image of a shallow bowl with pumpkin soup on a white counter. The soup is topped with sage leaves, pecans, and quinoa. A spoon is dipping into the soup to the left side of the bowl. Another bowl of soup is to the top left of the image. Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo

Slow Cooker Pumpkin Soup

Slow cooker pumpkin soup is so simple to make! It’s the perfect set it and forget it meal, dairy free, and loaded with vegetables!

Prep: 10 minCook: 2 hoursTotal: 2 hours 10 min
Servings: serves 4 - 6 1x


Pumpkin Soup:

  • 1 qt (32 oz) vegetable broth
  • 1 (15 oz) can of pumpkin pureé
  • 1 onion, coarsely chopped (about 1 cup)
  • 1 cup coarsely cut carrots
  • 1/4 cup coconut sugar
  • 2 cloves garlic
  • 1 inch nub of ginger
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 13 oz. unsweetened coconut cream


  • 1 tablespoon avocado oil
  • 810 sage leaves
  • cracked pepper
  • pecans
  • puffed quinoa


  1. Add the vegetable broth, pumpkin, onion, carrots, sugar, garlic, ginger, chili powder, cinnamon, and salt to the slow cooker. 
  2. Set the slow cooker on high for 2 hours or low for 4 hours. 
  3. Once it’s done in the slow cooker, turn off the heat and add the coconut cream.
  4. Use an immersion blender or transfer to a blender and blend until smooth. 
  5. Keep warm while you prep the toppings.
  6. Heat the avocado oil in a pan over medium heat and add the sage leaves. Fry for 1 minute and then flip the leaves. Fry the other side for just another minute. 
  7. Divide into bowls. Top with the fried sage, crack pepper, nuts, puffed quinoa, croutons, cheese, or whatever else you like!

Nutrition Info:

  • Serving Size: 1/6 the batch
  • Calories: 397
  • Sugar: 27.4g
  • Sodium: 3146mg
  • Fat: 21.5g
  • Saturated Fat: 19.7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 9.6g
  • Protein: 3.9g
  • Cholesterol: 0mg
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