There’s something magical about a bowl of soup that feels like a warm hug, right? This Vegan Curry Pumpkin Soup is exactly that—cozy, velvety, and just the right amount of spicy. It’s like fall wrapped in a creamy coconut curry blanket, and honestly, I could eat it all year long. Bonus: it’s ready in under 30 minutes and made with pantry staples.
Why This Recipe Works
- Quick and easy: You’ll be slurping this silky soup in about half an hour—perfect for busy weeknights.
- Flavor-packed: A mix of curry, cumin, and pumpkin gives this soup a deep, savory-sweet warmth that’s chef’s kiss.
- Totally vegan: Coconut milk makes it rich and creamy without a drop of dairy.
- Customizable: Add veggies, top with roasted chickpeas, or throw in a drizzle of chili oil for extra heat.
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What is My Take on Vegan Curry Pumpkin Soup?
This isn’t your average pumpkin soup. Nope. This one’s got attitude. The curry adds a bright, aromatic kick that balances beautifully with the smooth pumpkin and creamy coconut milk. It’s simple, satisfying, and feels way fancier than the effort it takes to make.
Serve it with a crusty piece of bread and you’ve got a dinner that’ll make you feel like a kitchen rockstar.
Make it a Meal
Turn this cozy bowl of soup into a full-on feast! I love pairing it with a light salad or something with a little crunch. It also makes a great starter before a hearty vegan curry or roasted veggie dish.
Easy Side Dishes
Looking to build the perfect meal around your Vegan Curry Pumpkin Soup? Try it with:
- Easy Air Fryer Garlic Bread – perfect for dipping and soaking up every last drop.
- Crispy Honey Garlic Tofu – add some protein and crunch.
- Easy Curry Roasted Winter Vegetables– because roasted veggies go with everything.
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
Step1: Melt butter in a large saucepan over medium-high heat. Add chopped onion and minced garlic; cook for 2 to 3 minutes, stirring frequently, until tender.
Step2: Add curry powder, Cumin, salt, pepper, and cook for 1minute.
Step3: Add broth and pumpkin, bring to a boil. Reduce the heat to low. Stirring occasionally for 15 to 20 minutes
Step4: Add the coconut milk and transfer it to a blender or foodprocessor. Blend till well mixed (you can break soup into batches if necessary)
Step5: Once smooth serve warm.
Expert Tips
- For an extra layer of flavor, add a splash of lime juice before serving—it brightens everything up!
- Want a thicker texture? Use less broth or let the soup simmer uncovered a bit longer.
- If you’re blending hot soup, do it carefully—allow some steam to escape to avoid soup explosions (we’ve all been there).
Common Questions
Absolutely! Just roast your pumpkin until tender and blend it before adding it to the pot.
Not really—it’s more flavorful than hot. But if you love heat, add a pinch of cayenne or a drizzle of chili oil.
Yes! This soup freezes beautifully. Store it in airtight containers for up to 3 months. I like to store mine in soup cubes.
Storing Instructions
Leftovers? Lucky you. Store your Vegan Curry Pumpkin Soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave until warm and steamy.
A spoonful of this golden, creamy soup and you’ll be ready to dive face-first into fall (or really, any season). It’s easy, it’s healthy, and it’s downright delicious—because vegan doesn’t mean boring!
Did you make this Vegan Curry Pumpkin Soup? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Vegan Curry Pumpkin Soup
Ingredients
- 2 tablespoon Vegan Butter
- 3 cups Vegetable Broth
- 1 cup Onion ½" chop, yellow or white
- 1 can Pumpkin Puree 15 oz
- 2 teaspoon Minced Garlic
- ⅛ teaspoon Cumin
- 1 can Unsweetened Coconut Milk 13 oz
- 1 ½ teaspoon Yellow Curry
- ½ teaspoon Himalayan Salt
- ¼ teaspoon Ground Black Pepper
Instructions
- Melt butter in a large saucepan over medium-high heat. Add chopped onion and minced garlic; cook for 2 to 3 minutes, stirring frequently, until tender.
- Add curry powder, Cumin, salt, pepper, and cook for 1minute.
- Add broth and pumpkin, bring to a boil. Reduce the heat tolow. Stirring occasionally for 15 to 20 minutes
- Add the coconut milk and transfer it to a blender or foodprocessor. Blend till well mixed (you can break soup into batches if necessary)
- Once smooth serve warm.
Expert Tips:
- For an extra layer of flavor, add a splash of lime juice before serving—it brightens everything up!
- Want a thicker texture? Use less broth or let the soup simmer uncovered a bit longer.
- If you’re blending hot soup, do it carefully—allow some steam to escape to avoid soup explosions (we’ve all been there).
Nutrition
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