Adding vegetables creates a pumpkin soup that is savory without the cream! Read on to get this vegetarian and vegan friendly recipe!

While InstaPots are making room in our hearts and kitchens, I am still a fan of the crock pot. Having a soup simmer on the countertop all day reminding my belly what is in store for later!

One of my son’s favorite fall books is Pumpkin Soup. It is always fun to make some pumpkin soup of our own and read the book. This season I wanted to make a pumpkin soup that was not heavy with cream. We happened to have a lot of root vegetables on hand so I thought- let’s make it vegetarian and vegan friendly!


Vegetable_Pumpkin_Soup | Style in Shape
Charger & Pumpkin: Michael’s | Napkin: Amazon | Bowl: JcPenney’s

Vegetable Pumpkin Soup

A savory pumpkin soup without the cream!

Servings 8


  • 1.5 cup Diced Carrots
  • 1/2 Sweet Onion, Diced
  • 1 tsp Minced Garlic
  • 4 stalks Celery, chopped
  • 1/8 tsp Dried Sage
  • 1/8 tsp Coriander
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Pepper
  • 1/4 tsp Salt
  • 1/4 tsp Turmeric
  • 1/8 tsp Ginger Paste
  • 1 cup Pumpkin Puree
  • 4 cup Vegetable Broth
  • 1 tbsp Olive Oil


  1. Turn crock pot to high.

  2. Place oil and onion in bottom of the pot, cover with lid and let heat for 5 minutes. 

  3. Add garlic, stir and recover. Heat for 5 more minutes.

  4. Stir in carrots, celery and seasonings. Cover again and let heat for 5 minutes.

  5. Add remaining ingredients and slow cook on high for 4-5 hours.

  6. Season with salt and pepper to taste for serving!