Carrot and Pumpkin Pie Penne Soup

Slow down the rush of holiday cooking by setting up the slow cooker for this set-it and forget-it fall recipe. This soup combines many delights of the season in one fragrant bowl and will have your home smelling of all the comfort of the season. Warm up your table with this delicious Chickapea pasta soup that is vegan and gluten free.

Slow Cooker Carrot and Pumpkin Pie Soup

  • Prep Time:  10 minutes
  • Cook Time: 4 hours 
  • Total Time: 4 hours 10 minutes
  • Course: Soup
  • Cuisine: Canadian
  • Servings:  10 servings


  • 1 medium yellow onion, quartered
  • 5 large carrots, peeled and chopped
  • 2 large peeled potatoes, quartered
  • ¼ cup pumpkin puree
  • 5 cups hot water
  • 4 tsp vegetable stock powder
  • 1 tsp ground black pepper
  • 2 tsp garlic powder
  • 1 Tbsp pumpkin pie seasoning
  • 2 Tbsp brown sugar
  • 1 cup oat milk, unsweetened
  • 1 package of Chickapea Penne
  • Fresh rosemary, to taste
  • 1 can full fat coconut cream


  1. In a large slow cooker, add onion, potatoes, carrots, pumpkin puree, vegetable stock power, black pepper, garlic powder, pumpkin pie seasoning and brown sugar
  2. Pour hot water into the slow cooker and stir the contents together
  3. Set the slow cooker to high for 4 hours 
  4. At the three-and-a-half-hour mark, puree the soup with an immersion blender
  5. Pour the oat milk into the soup and stir the contents to combine
  6. Do not add the noodles until almost ready to serve the soup
  7. When the soup has finished cooking and it is ready to be served, add the Chickapea Penne Noodles to the slow cooker
  8. Stirring every few minutes, cook the noodles in the soup until they are al dente (roughly 10-12 minutes)
  9. Promptly remove the soup from the heat of the cooker and plate the servings
  10. Top each serving with a dollop of coconut cream and a sprinkle of rosemary
  11. Enjoy!

Recipe notes:

  • The soup can also be cooked on low for 8 hours in the slow cooker
  • In lieu of an immersion blender, transfer the cooked soup to a regular blender once the ingredients have cooked through. Blend until desired puree consistency is reached then return the soup to the slow cooker to continue the cooking process
  • The oat milk can be substituted with any thick unsweetened plant-based milk
  • Do not add the noodles to the slow cooker until just before the soup is to be served. If the soup is finished cooking but not ready to be served, change the slow cooker setting to keep warm until 10-12 minutes before eating
  • When ready to eat, change the setting back to hot, then stir in the noodles and cook the soup until al dente
  • Make sure to test the noodles every few minutes as they are cooking
  • Do not overcook the noodles