This cozy Pumpkin Curry Soup recipe is a bowl of autumn sunshine! It's warmly spiced, luxuriously creamy, and made with simple, healthy, seasonal ingredients. (Vegan, gluten-free, oil-free.)
This creamy, golden Pumpkin Curry Soup is pure autumn sunshine!
It's made with healthy, seasonal ingredients, and has just the right amount of warmth & kick from the ginger and curry powder.
We combine pumpkin puree, butternut squash, and creamy coconut milk with ultra-cozy aromatics like curry powder, cumin, onion, garlic, and ginger. The result is a luxurious autumn delight!
Plus you can enjoy it as is, or top your bowl with some fun garnish before serving for texture and presentation.
Ingredients for Pumpkin Curry Soup
For this recipe, you'll simmer in a large pot on the stovetop:
- Yellow onion: Or use white onion or sweet onion instead.
- Butternut squash: We'll use three cups of cubed butternut squash. You can either peel and cut your own, or look for pre-cut squash cubes in the produce section for convenience.
- Fresh garlic cloves
- Ginger: We'll use a half teaspoon freshly grated ginger, but you can add more or less to taste. This adds a subtle warm, spicy, comforting kick to the blend.
- Vegetable broth: Be sure to use low-sodium if desired.
- Canned coconut milk: You'll need one can unsweetened coconut milk. I use full-fat, but you can use reduced fat if desired.
- Canned pumpkin puree: You'll need one can of pure pumpkin puree. (This is 100% pure pumpkin, not the pumpkin pie filling mix.)
- Curry powder: This robust, earthy spice blend is commonly made from ingredients like coriander, turmeric, cumin, fenugreek, cardamom, cinnamon, and chili peppers. The exact blend of spices can vary, along with the level of spiciness. So be sure to find a more mild one if desired. (Currently I use the Simply Organic brand.)
- Ground cumin
- Salt: I use fine grain salt. You can also add black pepper to taste.
Customizing
Vegetables: Include other veggies like shallot, carrot, sweet potato, celery, apple, or fresh greens like spinach or kale.
Beans: For extra heartiness and plant-based protein & fiber, you could stir in some white beans like chickpeas, navy beans, or cannellini beans. I haven't tested this however.
Herbs & spices: Change up the flavors as you see fit. Add coriander, ground nutmeg, turmeric, or cayenne pepper or red curry paste for spice.
Blending tip! I highly recommend using an immersion blender which works great for soups. Otherwise, you can transfer it in batches to a regular blender. (But please use extreme caution as hot foods may erupt in the blender.)
Serving
Garnish: Enjoy plain, or top your bowl with a swirl of coconut milk, maple syrup, pumpkin seeds, fresh cilantro, dairy-free sour cream or plain yogurt, fresh lime juice, roasted chickpeas, or anything else that sounds good. A spoonful of warm rice in your bowl pairs great as well.
Storing
Let the soup cool, then transfer and store in an airtight container in the fridge. I find it keeps for about 4-5 days. Reheat in the microwave when ready to enjoy.
Freezing note: I haven't tested this, but I'm guessing it would work great as a freezer meal. Just be sure to let it cool completely before transferring to a freezer-safe container with tight lid. Then use within 2 months.
For more inspiration, also browse all vegan fall recipes or soup recipes.
Pumpkin Curry Soup (Vegan!)
Ingredients
- 1 medium yellow onion
- 3 cups butternut squash, cubed
- 3 cloves garlic
- 1/2 tsp. ginger, freshly grated
- 2 1/2 cups vegetable broth
- 13.5 oz. can coconut milk, unsweetened
- 15 oz. can pumpkin puree
- 1 Tbsp. curry powder (or less)
- 1/2 tsp. ground cumin
- 1/4 tsp. salt
Instructions
- Dice onion. Peel and cube butternut squash.
- In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic and grate ginger.
- When onion is translucent, add garlic, ginger, curry powder, cumin, and salt. Stir and cook 1 minute.
- Then add butternut squash, broth, coconut milk, and pumpkin puree. Stir well and bring to a light boil. Then reduce heat, cover, and lightly simmer for 20 minutes.
- Blend soup until smooth & creamy. I highly recommend an immersion blender. (Otherwise you'll need to carefully transfer the soup in batches to a blender. Please use extreme caution with this, as hot foods can erupt in the blender.)
- Salt & pepper to taste. Garnish with any desired toppings.
Notes
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this vegan pumpkin curry soup recipe, also check out:
- Vegan Pumpkin Waffles (Gluten-Free)
- Pumpkin Spice Granola
- Coconut Curry Lentil Soup
- Vegan Butter Chickpeas
Follow The Garden Grazer on Instagram, Pinterest, Twitter, or Facebook for more updates and inspiration.
Leave a Reply