Easy Creamy Pumpkin Soup

by | Updated: December 4th, 2016 | Read time: 1 minute

Covering everything from oatmeal and hummus to pasta and desserts, there are so many pumpkin recipes to choose from these days. How do you narrow it down? When you’re trying to bring pumpkin to your dinner table, consider this easy pumpkin soup. For starters, the process is mostly hands-off. Just throw the ingredients into your slow cooker and let them simmer. Plus, since this recipe was created specifically with canned pumpkin, there’s no slicing, dicing or pureeing involved. You also get a rich, creamy texture and spiced, warming flavor thanks to coconut milk, maple syrup and pumpkin pie spice.

Easy pumpkin soup on blue background #recipe | Vitacost.com/blog


2 (15-oz) cans organic pumpkin
1 (13.5-oz) can light coconut milk
¼ cup maple syrup
2 tsp. pumpkin spice
1 bay leaf
1 tsp. pink salt
¼ tsp. ground black pepper


  1. In a crockpot, mix together all ingredients.
  2. Set crockpot on high and cook for 1 hour. Then, set to low and cook for another 2 hours.

Pam’s note: If you’d rather make this on the stove, combine all ingredients in a large pot. Bring to a boil and simmer for 1 hour.

Pamela Higgins

Pam Higgins, Certified Health Coach, AADP received her credentials from The Institute for Integrative Nutrition in 2010. Pam is the Founder of Total Health Counseling, LLC and www.totalhealthcounseling.com. She is a sensitive foodie and focuses on teaching clients about eating delicious food with pleasure. Pam will show you how to access your blueprint for healthy eating and lifestyle so you can be your best. Pam healed herself from years of chronic digestive and skin inflammation by accessing her own blueprint for healthy living and helps her clients find foods that nourish + balance their bodies. Pam lives in South Florida with her husband, Heman and dog, Cali. Contact Pam directly via email at totalhealthcounseling@gmail.com.