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Curry Pumpkin Soup – A rich, creamy, and healthy vegan soup made with coconut milk, pumpkin, apple, sweet potato, carrot, celery, and the most perfect blend of spices. Simmer the pumpkin soup for 20 minutes on the stove for a flavorful, heartwarming result. This dairy-free, vegan pumpkin soup recipe is sure to be a fall favorite at your table. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the curry pumpkin soup recipe
- 1 can unsweetened pumpkin puree (not the pumpkin pie mix)
- 1 apple, peeled and diced
- 1 small sweet potato, peeled and diced
- 1 carrot, diced
- 1 stalk of celery, diced
- 2 teaspoons coconut oil
- 1/2 onion, chopped
- 1 tablespoon curry powder
- 3 cups low-sodium vegetable broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon red chili pepper flakes
- 1 can coconut milk
Photo credit: © Eatwell101.com
How to make the curry pumpkin soup
The method to make this easy pumpkin soup is very simple:
Add canned pumpkin puree in a dutch oven, followed by diced onion, celery, carrot, diced apple, diced sweet potato, coconut oil, curry powder, and pepper. Pour the vegetable broth over then simmer the pumpkin soup for 20 minutes.
Puree the pumpkin soup until smooth with a bender. Add coconut milk and adjust seasoning if needed. Done!
Tips for the curry pumpkin soup recipe
- Make the soup spicier. If you love spicy food, feel free to add a good pinch of cayenne into pumpkin soup, or cook the soup with a pricked hot pepper (habanero, birds-eye…) that you’ll remove before blending.
- If you want to add protein to the pumpkin soup, fry some diced tofu until crispy-golden, and use it as a topping.
- The pumpkin soup is naturally sweetened with apple, no need to add sugar, honey, and make sure to use raw, unsweetened pumpkin puree.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the curry pumpkin soup: In a large pot or Dutch oven, add pumpkin puree, diced onion, celery, carrot, diced apple, diced sweet potato, coconut oil, curry powder, and pepper.
2. Pour the vegetable broth over, the liquid should slightly cover the veggies. Set to a boil, then reduce to a simmer and cook covered for 20 to 25 minutes.
3. With an immersion blender (or transfer the soup to a blender), puree the pumpkin soup until completely smooth. Add coconut milk progressively and stir well. If it is too thick, adjust with coconut milk. Adjust seasoning with salt and pepper if needed.
4. Divide the curry pumpkin soup into bowls and add the toppings of your choice: croutons, chopped scallion, a drizzle of coconut milk, red chili pepper flakes, black pepper. Enjoy!
Photo credit: © Eatwell101.com
What to serve with the curry pumpkin soup?
If you’re extra hungry, a good chunk of bread is the ultimate side for this pumpkin soup. Otherwise, serve the pumpkin soup with a simple green salad.
Is this pumpkin soup vegan?
Yes, we make this pumpkin soup without cream, we use coconut milk instead. And honestly, we think it is the best pumpkin soup ever!
How to make pumpkin soup in advance?
What we love about this creamy vegan pumpkin soup recipe is that it’s perfect to make ahead. The leftovers taste even better the next day, so you can make this healthy pumpkin soup one or two days ahead. You can also double the batch and freeze the soup for later. Simply make the soup as per the directions, then refrigerate in an airtight container (or several) until ready to reheat.
More soup recipes you might like
- Creamy Chicken Soup with Pasta and Spinach
- Instant Pot Keto Tuscan Soup
- Healthy Zucchini Tomato Italian Sausage Soup
- Broccoli Cauliflower Cheese Soup with Bacon
Photo credit: © Eatwell101.com
