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  • Recipe Index
    • Appetizers
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      • Main Dishes: Beef
      • Main Dishes: Pork
      • Main Dishes: Poultry
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    • Slow Cooker
  • Crafts & DIY
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    • buy chanelle’s eBook!
    • shop chanelle’s faves
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Home » Recipes » Vegan Slow Cooker Pumpkin Posole

Vegan Slow Cooker Pumpkin Posole

By: Liz  /  Published: November 26, 2017  /  Updated: August 7, 2020  /   Leave a comment

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Vegan slow cooker pumpkin posole is delicious! Thanks, Chanelle! She doesn’t make recipes for the blog that often (mostly because she refuses to be bothered with measuring her ingredients) but occasionally she surprises me.

When she lived in Columbus she used to eat at a restaurant called Surly Girl (which has since closed) and they made a vegan posole she loved. That’s how she discovered hominy and then became obsessed with it.

She decided to make her own version of posole but added pumpkin for more nutrition, flavor and body, and this vegan slow cooker pumpkin posole was born!

Vegan Slow Cooker Pumpkin Posole

Ingredients for vegan pumpkin posole

  • fire-roasted tomatoes
  • tomato sauce
  • vegetable broth
  • hominy
  • kidney beans (light red and dark red)
  • pureed pumpkin
  • yellow bell pepper
  • orange bell pepper
  • chili powder
  • cumin
  • red pepper flakes
  • salt
  • pepper

How to make slow cooker pumpkin posole

This savory and hearty soup couldn’t be easier to make either. Throw everything in the slow cooker and cook for 4-6 hours. That’s it!

I served cornbread as a side, but crackers, warm bread or tortillas would be equally yummy, and if you have cilantro, chop some for a garnish.

pumpkin posole in bowl

Other pumpkin recipes you may enjoy:

  • Pumpkin pasta with crispy fried sage and pine nuts
  • Penne with pumpkin pasta sauce
  • No-bake pumpkin cream cheese pie
  • Pumpkin grilled cheese paninis
  • Pumpkin cookie bars
  • 1-2-3 pumpkin cake
  • Chocolate chip pumpkin bread
  • Pumpkin pie with brown sugar oatmeal cookie crust
  • Pumpkin biscuits
  • Pumpkin dump cake with cheesecake pudding topping
pumpkin posole

Vegan Slow Cooker Pumpkin Posole

Liz - Eat Move Make
Vegan Slow Cooker Pumpkin Posole. A twist on the classic Mexican stew. We added pumpkin for more nutrition, flavor and body and kept it vegan.
5 from 1 vote
Print Recipe Save Recipe Saved Recipe
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Prep Time 5 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 5 minutes mins
Course Entree
Cuisine American
Servings 8
Calories 21 kcal

Ingredients
  

  • 2 15.5 ounce cans fire roasted tomatoes
  • 1 28 ounce can tomato sauce
  • 2 cups vegetable broth
  • 2 15oz cans yellow hominy drained
  • 1 15oz can light red kidney beans rinsed and drained
  • 1 15 oz can dark red kidney beans rinsed and drained
  • 1 15oz can pureed pumpkin
  • 1 yellow bell pepper diced
  • 1 orange bell pepper diced
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon red pepper flakes or to taste
  • salt to taste
  • pepper to taste

Instructions
 

  • Add all ingredients to slow cooker. Mix together.
  • Cook on low 4-6 hours.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 21kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 276mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 1317IUVitamin C: 46mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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