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Pumpkin Split Pea Soup

The Herbeevore
Pumpkin 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.
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Natural Release 20 minutes
Total Time 45 minutes
Course Lunch, Soup
Cuisine American
Servings 6 servings
Calories 262 kcal



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.


Calories: 262kcalCarbohydrates: 49gProtein: 17gFat: 1gSaturated Fat: 1gSodium: 981mgPotassium: 814mgFiber: 18gSugar: 10gVitamin A: 7452IUVitamin C: 6mgCalcium: 60mgIron: 3mg
Keyword gluten free pumpkin soup recipes, pea and pumpkin soup recipe, pumpkin pea soup, pumpkin split pea soup, vegan pumpkin pea soup recipe, whole30 pumpkin soup recipe
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