Dairy-Free Crock Pot Creamy Pumpkin Soup

Dairy Free Crock Pot Creamy Pumpkin Soup

For our October ladies night we had a pumpkin theme and I decided to experiment in the kitchen.

Most everyone was bringing snacks and sweets (check out the yummy pumpkin cheesecake dip Amber from What Makes Me Amber made) and a main dish was needed to go with the yummy salad my friend Annie put together.

My schedule with work is pretty tight and I was working until 5:30 PM that night and we were all meeting at 6:00 PM at my house. Thank God for crock-pots!!

I thought maybe a creamy pumpkin soup would be a great idea, but as I searched for recipes, most were not dairy-free and they were mainly sweet; I personally prefer savory.

That is when I figured, why not make up my own recipe?! The worst that could happen is that we order take-out 😛

Well, let me tell you that the soup was a huge hit!! I was even asked to make the soup for Thanksgiving and everyone there kept raving about the soup!

My dad served himself 3 times and my mom, amongst others, requested the recipe so that they may recreate the deliciousness.

So, naturally, I am sharing the recipe with all of you 🙂

Dairy Free Crock Pot Creamy Pumpkin Soup

Dairy-Free Crock Pot Creamy Pumpkin Soup

Get It

  • 1/2 finely chopped white onion
  • 1/2 finely chopped red onion
  • 1 cup finely chopped celery
  • 1 cup finely chopped carrots
  • 1 teaspoon Smart Balance Dairy-Free Butter
  • 4 cups unsalted chicken broth
  • Turkish bay leaf
  • 1 can diced tomatoes 14.5 ounces
  • 1 can coconut milk 13.5 ounces
  • 1 can pumpkin puree 15 ounces
  • 2 teaspoons salt
  • 1 teaspoon ground ginger
  • 2 teaspoons curry I used Jamaican style curry
  • 1 teaspoon pepper
  • 1 tablespoon minced garlic

Make It

  1. Saute onion, celery, carrots, and butter in a pan on medium heat for about 10 minutes; do not burn.
  2. Place all ingredients, including sauteed vegetables, in a crockpot and cook on HIGH for 4 hours or on LOW for 6-8 hours.
  3. Serve and devour!!


A Few Tips:

  • You may also use vegetable broth for a vegetarian/vegan version.
  • The curry makes the soup a bit spicy so use less or more depending on your preference.
  • You may dice your own tomatoes instead of using the canned version.
  • Use a food processor to speed the chopping of the vegetables along. I used our Ninja and that thing is awesome!
    Ninja Food Processor

    Ninja chopped vegetables
    Look at how nicely the Ninja chops!
  • Do not skip the sautéing step. You may be tempted to, but sautéing helps bring out the flavors of the onions.sauteed vegetables, carrots, celery, onions
  • You may use any bay leaf, we just so happened to have Turkish bay leaves 😀
  • Most of the ingredients used were organic and I use sea salt, however it is not absolutely necessary to make this soup delicious.
  • Make sure to use 100% pure pumpkin puree and not sweetened pie filling.
  • A cup of cooked pumpkin has more potassium than a banana and is high in fiber which can be a great post-workout/Move It Monday indulgence 😉
  • Pumpkin’s high fiber content is also a benefit for our furry friends (I am referring to our dogs and cats, of course LOL) and their digestive tract.

Fun Fact: The fairytale Cinderella is where the word “pumpkin” was used for the first time.

Let me know if you give this soup a try. I would love to hear your thoughts!

Much Love,



About Yentl 184 Articles
Welcome, Beautiful! I'm Yentl. A holistic dietitian & inner beauty coach dedicated to inspire you to live your passions, love yourself & others, and savor the journey along with deliciously nourishing treats for the ride...

22 Comments on Dairy-Free Crock Pot Creamy Pumpkin Soup

  1. Ah! this perfumed pumpkin soup / What a fragrance and taste !. I faint only to read you Nena. I like all kind of soups and it is field where the creativity can be used . I wonder what would have happen in adding some sugar powder at the end in the plate ,
    In any case bravo for your soup creation . The family and friend gave you congratulations well deserved
    Love <3

    • Thank you, Michel! Wouldn’t it be wonderful to smell it from the screen? haha
      Funny you mention powdered sugar because I had a professor that accidentally used powdered sugar instead of flour in jambalaya…ouch lol

  2. What a great healthy inventive concoction. It looks wonderful and by the family response obviously was! Have to add this to my cooking arsenal. Thank you for sharing your invention.

    • Thank you and I will have to agree with that:) My husband has often thought he made a mess out of the food he created and it ends up tasting incredibly delicious every time!

  3. That really looks delicious! I’ve been using my crock pot a lot lately and it has been heaven sent because sometimes I’m just too busy to stand at the stove yet don’t want take-out. I’m definitely going to have to try this recipe out…looks like you have yourself a winner here Nena!!

    • Thank you! Yes, I love our crock-pot! My husband was skeptical about it when my mom was giving us one and I told him to trust me and now he loves me more for it LOL It is perfect for busy-bees like you and I , Tasha;) Please do let me know if you ever do try it!

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  1. Easy Coconut Curry Chicken | WHAT MAKES ME AMBER
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