Pumpkin Curry Soup (Vegan!)

This cozy Pumpkin Curry Soup recipe is creamy, warming, and packed with bold curry-spiced flavor. It's made with simple seasonal ingredients for a healthy meal or vibrant side dish. (Vegan, gluten-free, refined oil-free.)

This easy Pumpkin Curry Soup is so cozy, vibrant, and nourishing! It combines creamy pumpkin puree and butternut squash with aromatic garlic, ginger, and curry powder in a luxurious coconut-based broth.

Unlike other heavy cream-based soups, this one is entirely vegan, gluten-free, and refined oil-free. It's made from simple seasonal ingredients that develop rich depth as they simmer together.

Enjoy it as is, or finish it with fun toppings like pumpkin seeds, fresh cilantro, or a swirl of dairy-free yogurt. Plus it's easy to make and stores well. The leftovers are perfect for reheating throughout the week!

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. (This is about one pound cubed 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
• Fresh 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 coconut milk, 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.
• 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, or fresh greens like spinach or kale.

Beans: For extra heartiness and plant-based protein and 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 Thai red curry paste for spicy flavor.

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 or pinch of brown sugar, pumpkin seeds (pepitas), fresh cilantro, dairy-free sour cream or plain yogurt, fresh lime juice, roasted chickpeas, or diced apple. A spoonful of warm rice pairs great as well!

Storing

Allow the soup to cool, then transfer and store in an airtight container in the refrigerator. I find it keeps for about 4-5 days in the fridge. 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.

If you're enjoying this vegan pumpkin curry soup recipe, also check out:

• Vegan Pumpkin Waffles
• Pumpkin Spice Granola
• Coconut Curry Lentil Soup
• Vegan Butter Chickpeas

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