Kelly JensenPumpkin split pea soup is loaded with dried split peas, savory herbs, and fresh vegetables! Carrots, onions, pumpkin, and spices make this soup a perfect winter meal. Vegan, gluten free, whole30 approved, and SO yummy! Instructions below for cooking this pea soup in a Instant Pot, Stove Top, or Slow Cooker.
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Hello fall and HELLO pumpkin season! I made this pumpkin split pea soup to honor the occasion of autumn this year. Split Pea Soup has always been one of my go-to favorite recipes! Its easy, delicious, and really easy to veganize. I recently tried making it in my Instant Pot Ultra pressure cooker (which I am in LOVE with!) and it turned out perfectly. But I also included stove top and slow cooker instructions below too.
This Pumpkin Split Pea Soup Recipe Is:
- Hearty
- Thick
- Creamy
- Plant-Based
- High Protein
- Versatile
- Vegan, Gluten Free, Whole30 Friendly, and SO Good!
One of the BEST Pantry Staple Pea Soup Recipes
This pumpkin split pea soup recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
This Autumn Split Pea Soup with Pumpkin Is:
- Thick
- Savory
- Healthy
- Vegan
- Gluten Free
- Cooked in the Instant Pot, Pressure Cooker, or Stove top
Easy Weeknight Pumpkin Soup Recipes
This split pea pumpkin is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
In my Classic Vegan Split Pea Soup I use white potatoes and barley – but I decided to try pumpkin instead in this version. And let me tell you, it turned out AMAZING! The pumpkin gives the soup a delicious texture and really brighten the flavor. Plus the pumpkin provides extra nutrients to the soup, which is always a good thing!The recipe below can be made in an instant pot or an electric pressure cooker, in a slow cooker or crock pot, and on the stove top. They all turn out amazing!
Whats In This Whole30 Split Pea Soup with Pumpkin?
- Dried Split Peas: I always keep dried split peas on hand in my cupboard, they are great for making pea soups, throwing a handful into stews or making some split pea patties.
- Canned Pumpkin – I stock up on this canned pumpkin (its a big can!) or you can get smaller cans as well. Make sure to use pumpkin puree and not pumpkin pie mix or else it will be too sweet.
- Carrots
- Celery
- Garlic: I use fresh garlic when I have it, or this amazing jarred organic garlic when I don’t have fresh. It’s actually really helpful and convenient to keep a jar of pre-minced garlic in the fridge for easy meal prep!
- Onion
- Sweet Potatoes
- Low Sodium Vegetable Stock or Bouillon: I only use reduced sodium products in my kitchen (becuase if you are working on an elimination diet, why not also reduce or eliminate salt!?), so I love this Better than Bouillon Vegetable base which has a really nice flavor and way less sodium than normal stocks or broths.
- Paprika: I like to use a wonderful fragrant paprika with a rich deep color and flavor
- Herbs de Provence: THE secret ingredient in this soup! Herbs de Provence is a really nice French blend of thyme, marjoram, savory, and lavender. The Herbs de Provance makes this soup out of this world good, and really wonderful flavored… I always keep a very large jar or Herbs de Provence in my pantry!
- Bay Leaves: the other secret ingredient to this dish, the bay leaves are essential for a wonderful savory flavor when the soup cooks, it gives the pea soup it’s signature taste.
- Salt and Pepper to taste
Instant Pot for the Easiest Meal Prep Split Pea Soup Ever!
For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week. The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.
How Do I Make This Vegan Pumpkin Pea Soup?
Instant Pot/Pressure Cooker Instructions
Add all ingredients to the Instant Pot, stir to combine. Cook on Manual for 15 minutes. When finished cooking allow the instant pot to naturally release for 20 minutes (do not manual release). After 20 minutes, manually release the steam carefully. Soup is finished when potatoes fall apart slightly and peas become mushy. Stir, taste, and adjust seasoning as needed.
Stove Top Instructions
Add all ingredients to a large stock pot. Stir and bring to a boil. Cover with a lid, and reduce heat to a slow simmer. Cook on low heat for about 45 minutes to 1 hour, stirring every 10 minutes or so to make sure peas don’t stick to the bottom of the pot and burn. Stir, taste, and adjust seasoning as needed.
Slow Cooker Instructions
Add all ingredients to the Slow Cooker or Crock Pot, stir to combine. Cook On High fo 6 hours, or Low on 8 hours. Potatoes and peas should be cooked all the way through. Stir, taste, and adjust seasoning as needed.
Other Healthy Easy Whole30 Recipes You’ll Love!
Make Ahead Freezer Quiche (Vegetarian, Gluten Free, Keto, Paleo options)
Stuffed Acorn Squash with Ground Turkey (Keto, Gluten Free, Dairy Free)
Raw Honey Cilantro Lime Sauce Recipe (Vegetarian, Low Sodium, Paleo, Whole30)
Sheet Pan Eggs & Hashbrowns Breakfast Recipe (Vegetarian, Gluten Free)
Mustard Green Pesto (Vegan, Gluten Free, Paleo, Whole30)
Get the Same Ingredients I Use For My Pumpkin Split Pea Soup Recipe:
As always, if you make this split pea soup with pumpkin be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Pumpkin Split Pea Soup
Ingredients
- 2 cups split peas dried
- 4 carrots diced
- 3 stalks celery diced
- 2 cloves garlic minced
- 1 sweet onion diced
- 1 14 ounce can pumpkin
- 6 cups No-Salt-Added Vegetable Stock or water with 2 billion cubes
- 1 teaspoon paprika
- 1 teapoon Herbes Des Provance
- 4 bay leaves
- Himalayan Sea Salt and Pepper to Taste
Instructions
Instant Pot/Pressure Cooker Instructions
- Add all ingredients to the Instant Pot, stir to combine. Cook on Manual for 15 minutes. When finished cooking allow the instant pot to naturally release for 20 minutes (do not manual release). After 20 minutes, manually release the steam carefully. Soup is finished when potatoes fall apart slightly and peas become mushy. Stir, taste, and adjust seasoning as needed.
Stove Top Instructions
- Add all ingredients to a large stock pot. Stir and bring to a boil. Cover with a lid, and reduce heat to a slow simmer. Cook on low heat for about 45 minutes to 1 hour, stirring every 10 minutes or so to make sure peas don't stick to the bottom of the pot and burn. Stir, taste, and adjust seasoning as needed.
Slow Cooker Instructions
- Add all ingredients to the Slow Cooker or Crock Pot, stir to combine. Cook On High for 6 hours, or Low on 8 hours. Potatoes and peas should be cooked all the way through. Stir, taste, and adjust seasoning as needed.
Nutrition
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
