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Slow Cooker Pumpkin Bisque

Slow cooker pumpkin bisque is a creamy and flavorful vegan recipe that pairs pumpkin puree, vegetables, spices, and coconut milk. Cooking this bisque in the crockpot allows for the delicious richness of pumpkin to slow cook until the flavors are well-incorporated. The convenience of the slow cooker also means you can start the soup in the morning and come home to a comforting, ready-to-eat meal come evening time. 

overhead shot of pumpkin bisque in a white bowl garnished with fresh thyme and a drizzle of coconut milk

Ingredients For Crockpot Pumpkin Bisque

  • Pure Pumpkin
  • Coconut Milk
  • Vegetable Broth
  • Onion
  • Garlic
  • Seasonings: salt, pepper, ground sage, ground ginger, cinnamon

collage of ingredients for crockpot pumpkin bisque

How To Make Pumpkin Bisque In The Slow Cooker

Slow Cooker

  1. Add all the ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-3 hours or LOW 4-6.
  3. Let cool 5 minutes. Carefully using your preferred appliance, blend until smooth. 

Instant Pot

  1. Turn on the Instant Pot and select sauté. Once hot, add the oil.
  2. IF using bacon: add bacon and cook until done. Remove bacon (set aside) and drain most of the grease.
  3. Add onion and cook 2-3 minutes, stirring frequently. Add the garlic and cook an additional minute. Turn off the Instant Pot.
  4. Add the broth, and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  5. Add the bacon back to the pressure cooker (if using) along with all remaining ingredients.
  6. Close lid and seal valve. Set high pressure and cook for 8 minutes. When cooking time is complete, natural release pressure for 5 minutes then manually the remaining pressure.
  7. Using a blender, immersion blender, or food processor, blend until smooth.
overhead shot of uncooked crockpot pumpkin bisque in a black slow cooker

before

overhead shot of cooked crockpot pumpkin bisque in a black slow cooker

after

Bisque VS Soup

I call this crockpot pumpkin bisque, not pumpkin soup. A bisque is a cream based soup. Bisques are similar to chowders except chowders are chunky not smooth.  Nowadays bisque pretty much refers to any soup recipe that’s a smooth & creamy. 

What Kind Of Pumpkin To Use

For this easy slow cooker pumpkin bisque recipe, you will need 2 cups of pure pumpkin, not pumpkin pie filling. This real pumpkin that’s either fresh or canned pumpkin. I use canned pumpkin purée. If using fresh pumpkin, peel and chop the it before adding to the slow cooker or Instant Pot. 

Blend The Bisque

Once your pumpkin bisque has finished cooking in either the slow cooker or Instant Pot, the final step is the blend the bisque down until smooth. What appliance you use for this whether you use a immersion blender, blender, or food processor is up to you. Rather than transfer the entire bisque into a blender or food processor, I prefer to use a immersion blender directly in the appliance. 

Freezing & Storing Leftover Pumpkin Bisque

If you have leftover pumpkin bisque, you can store or freeze it for later use. Store leftover bisque an air-tight container in the refrigerator for 3-4 days. To freeze leftover the bisque, let it cool completely. Once cooled, add the bisque to an air tight container or freezer-friendly plastic bag. Store the bisque in your freezer for up to 2 months. To reheat frozen crockpot pumpkin bisque you have two options. You can either thaw the bisque overnight in the refrigerator OR add the bisque directly to the slow cooker or Instant Pot & thaw on the warm setting!

overhead shot of pumpkin bisque in a white bowl garnished with fresh thyme and a drizzle of coconut milk

FAQs & Tips

  • To blend this bisque until smooth, use a blender, immersion blender, or food processor.
  • Not vegan? Add bacon to this! If you choose to, I suggest I add 4 strips of bacon –  2 strips in the actual bisque and an additional 2 strips crumbled for garnish. 
  • Also non-vegan is to substitute the coconut milk for a cream like whipping cream. 
  • Be sure to use pure pumpkin puree without any added sugars or seasonings.
  • I use a small 3.5-quart slow cooker for this bisque. Double the recipe and use a 6-quart slow cooker or Instant Pot to feed a larger crowd.

Comforting Soup Recipes 

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overhead shot of pumpkin bisque in a white bowl garnished with fresh thyme and a drizzle of coconut milk

Crockpot Pumpkin Bisque (vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Slow cooker pumpkin bisque is a creamy and flavorful vegan recipe that pairs pumpkin puree, vegetables, spices, and coconut milk. Cooking this bisque in the crockpot allows for the delicious richness of pumpkin to slow cook until the flavors are well-incorporated. The convenience of the slow cooker also means you can start the soup in the morning and come home to a comforting, ready-to-eat meal come evening time.

  • Total Time: 3 hours 10 mins
  • Yield: 4-6 servings 1x

Ingredients

Units Scale
  • 2 cups pure pumpkin
  • 15 ounces full fat coconut milk
  • 1 1/2 cups vegetable broth
  • 1/2 cup onion, cut into quarters
  • 1 garlic clove, minced
  • 1 1/2 teaspoons ground sage
  • 1 teaspoon salt (or more)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground ginger
  • 1 tablespoon oil (for Instant Pot)
  • 4 pieces bacon, cooked & crumbled (optional)

Instructions

Slow Cooker

  1. Add all the ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-3 hours or LOW 4-6.
  3. Using a blender, immersion blender, or food processor, blend until smooth.

Instant Pot

  1. Turn on the Instant Pot and select sauté. Once hot, add the oil.
  2. IF using bacon: add bacon and cook until done. Remove bacon (set aside) and drain most of the grease.
  3. Add onion and cook 2-3 minutes, stirring frequently. Add the garlic and cook an additional minute. Turn off the Instant Pot.
  4. Add the broth, and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  5. Add the bacon back to the pressure cooker (if using) along with all remaining ingredients to the IP.
  6. Close lid and seal valve. Set high pressure and cook for 8 minutes. When cooking time is complete, natural release pressure for 5 minutes then manually the remaining pressure.
  7. Using a blender, immersion blender, or food processor, blend until smooth.
  • Author: Shannon Epstein
  • Prep Time: 10 mins
  • Cook Time: 3 hours

Nutrition

  • Serving Size:
  • Calories: 170
  • Sugar: 4.8 g
  • Sodium: 801.9 mg
  • Fat: 10.7 g
  • Saturated Fat: 6.3 g
  • Carbohydrates: 13.3 g
  • Fiber: 3.7 g
  • Protein: 7.1 g
  • Cholesterol: 14 mg

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Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Beth

Sunday 22nd of October 2023

So easy to make, and the perfect soup for a cozy fall day!

Samantha

Wednesday 30th of August 2023

I made this several times during my last Whole30. I will make this again this year.

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Wednesday 17th of May 2023

[…] it will stay on the spoon longer (so they can shelp it into the wall easier). But seriously, this pumpkin bisque recipe from Fit Slow Cooker queen is so delicious, the entire family can enjoy it.These vegan […]

lorenzo

Friday 2nd of November 2018

This looks so tasty!

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