Vegan Slow Cooker Pumpkin Bisque

This simple soup is a perfect first course at a holiday meal or as a light lunch.

Serves: 6Hands-on: 25 minutesTotal: 8 hours 15 minutesDifficulty: Easy

Serves: 6


  • 2 cups puréed pumpkin
  • 3 cups water
  • 1 cup coconut milk
  • 1⁄4 tsp. ground nutmeg
  • 2 cloves garlic, 1⁄2 tsp. minced
  • 1 medium onion, 1⁄2 tsp. minced
  • 1 1⁄2 tsp. kosher salt, divided
  • 1⁄2 cup hulled unsalted pumpkin seeds
  • 1⁄2 tsp. paprika


  • Place all ingredients except pumpkin seeds and paprika into a 4-quart slow cooker. Stir. Cook on low for 8 hours.
  • Meanwhile, heat a small skillet or sauté pan over medium heat. Add pumpkin seeds and heat, stirring frequently, just until they become fragrant and lightly toasted, about 2 to 3 minutes. Immediately transfer seeds to a small bowl and toss with 1⁄4 teaspoon salt.
  • Use an immersion blender or blend the bisque in batches in a standard blender until smooth. Add remaining salt and taste; add more if necessary.
  • Serve hot, garnished with toasted pumpkin seeds and paprika.