Vegan Curry Pumpkin Soup
This Vegan Curry Pumpkin Soup is a cozy, creamy blend of pumpkin puree, coconut milk, and aromatic curry spices that comes together in under 30 minutes. It’s rich, flavorful, and completely dairy-free—perfect for fall or anytime you need a warm, comforting bowl of goodness. Serve it with naan, tofu bites, or roasted veggies for a complete, satisfying meal that even non-vegans will love!
Servings: 4 people
Calories: 337kcal
Equipment
- 1 soup pot
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.
Video
Notes
- 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
Calories: 337kcal | Carbohydrates: 21g | Protein: 4g | Fat: 29g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 1063mg | Potassium: 551mg | Fiber: 6g | Sugar: 10g | Vitamin A: 17476IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 3mg