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Crockpot Pumpkin Bisque Soup (vegan)

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

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5 from 2 reviews

Slow cooker pumpkin bisque soup 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.

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.

Nutrition

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