Last updated - ; Published - By Rhian Williams 8 Comments
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This Pumpkin Curry Soup issuper nutritious,warming and comforting andreally easy to make!
I love making curry-flavoured pumpkin dishes (such as this Chickpea Pumpkin Curry or this Chickpea Pumpkin Biryani) and I love how creamy and comforting pumpkin soups are (like thisMiso Pumpkin Soupand this Creamy Pumpkin Gnocchi Soup), so I thought I'd try combining the two!
Why you'll love this Pumpkin Curry Soup
This soup is pleasantly spiced, luxuriously smooth and has a wonderful natural sweetness. It's a great way to pack loads of veggies into a meal without even realising it, and is the best way to get rid of a cold! I'd also really recommend it for meal prep as it's so easy to make in big batches to store individual portions in the fridge or freezer for another time.
I like to add some beans to my soups before blending as it's a good way to add extra protein and fibre, and also creates a seriously creamy texture.
How to make this Pumpkin Curry Soup
Scroll down to the bottom of the post for the full recipe.
- Fry the onion, garlicandginger.
- Add thespicesand fry for a minute until fragrant.
- Add the pumpkin, white beans, stock cube,coriander (cilantro),coconut milk,salt + pepper andwater.
Tip: Use ameasuring jugto measure out the coconut milk.
- Bring to the boil and then cook on a low heat until the pumpkin is soft enough to pierce with a fork.
- Use a blender or food processor(a hand-held stick blender also works) to blend until it becomes a smooth liquid.
Tip: Add some more water if it’s too thick at this stage.
- Transfer the soup back to the saucepan to heat it up again if you like.
How to serve this Pumpkin Curry Soup
Inspired by my coconut baconand almond bacon, I decided to make some curry-flavoured coconut flakes. Just fry some coconut flakes with maple syrup, curry powder, salt and pepper, and you'll have the most addictive sweet-salty, deliciously spicy snack! Whilst they're delicious devoured by the handful, they also make a great topping for this soup as they add a lovely nutty flavour and crunchy texture.
This soup also tastes great served with white rice, brown rice, quinoa, breador a sandwich!
How long does this Pumpkin Curry Soup keep for?
This soup keeps covered in thefridgefor up to afew daysand can also befrozen- can bereheated in a pan on the hob (stove)with extra water if necessary.
Substitutions you can make to this recipe:
- you can substitute thewhite beanswithchickpeas
- you can substitute the pumpkinwithsweet potatoorbutternut squash
- you can add any other vegetables you like.
More curry recipes:
- Chickpea Sweet Potato Peanut Curry
- Japanese Curry
- Vegan Chickpea Pumpkin Curry
- Thai Green Curry Rice Soup
- Tofu Satay Curry
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Vegan Pumpkin Curry Soup (GF)
ThisVegan Pumpkin Curry Soup is super nutritious, warming and comforting and really easy to make!
3.34 from 6 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: Asian
Keyword: vegan pumpkin curry, vegan pumpkin soup
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 4
Calories: 390kcal
Author: Rhian Williams
Ingredients
- 1 tablespoon coconut oil (or vegetable or rapeseed oil)
- 1 onion , diced
- 1 cm (½ inch) ginger , peeled and minced
- 2 garlic cloves , minced
- 1 heaped teaspoon curry powder to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- 1 teaspoon garam masala
- 800 g (28 oz) pumpkin , diced and with the skin cut off (or sub butternut squash or sweet potato)
- 400 g (14 oz) tin of white beans , drained and rinsed (cannellini beans, haricot beans or butter beans)
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Handful fresh coriander (cilantro) , roughly chopped
- 200 ml (⅘ cup) coconut milk
- Salt + pepper to taste
For the curried coconut flakes:
- 8 tablespoons flaked coconut
- 1 teaspoon maple syrup (or sub any other sweetener)
- ¼ teaspoon curry powder
- Salt + pepper to taste
Instructions
Heat up the oil in a large saucepan
Once hot, add the onion, ginger and garlic, and fry for around 10 minutes until soft
Add the curry powder, cumin, turmeric, paprika and garam masala, and fry for a couple of minutes until fragrant
Add the pumpkin, white beans, stock cube, coriander, coconut milk and salt + pepper, and enough water to roughly cover
Bring to the boil and simmer on a low heat for around 15 minutes, until pumpkin is soft enough to gently pierce with a fork
Once the pumpkin has cooked, transfer the mixture to a food processor or blender (or use a hand-held stick blender) to whizz until completely smooth - add more water to thin out if necessary
For the curried coconut flakes:
Place all ingredients in a small bowl and mix well
Heat in a frying pan on medium heat for around 5 minutes, stirring occasionally, until crisp
Set aside on a plate, making sure they're spread apart as this will help them crisp up
To serve:
Serve into bowls and scatter over the curried coconut flakes
See AlsoOne-Pan Beef & Broccoli RecipeLeftovers keep covered in the fridge for up to a few days and also freeze well - can bereheated in a pan on the hob (stove)with extra water if necessary.
Nutrition Facts
Vegan Pumpkin Curry Soup (GF)
Amount Per Serving
Calories 390Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 18g90%
Sodium 190mg8%
Potassium 1371mg39%
Carbohydrates 43g14%
Fiber 8g32%
Sugar 8g9%
Protein 11g22%
Vitamin A 17270IU345%
Vitamin C 21mg25%
Calcium 140mg14%
Iron 7.3mg41%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Lunch & Dinner Recipes
- Gluten-Free Dinner Rolls (Vegan + No Yeast)
- Tofu Burger (Vegan + Gluten-Free)
- Vegan Sausage Rolls (Gluten-Free)
- Gluten-Free Vegan Irish Soda Bread
Reader Interactions
Comments
Jovanka Ristich
I have discovered your recipes today through Pinterest. I have tried the blueberry muffins which were successful and I have now printed off two soups to try. What I noticed is that your printed recipes don't have your contact/website/social media details on them. It might be an idea to add this information to each as people might forget from which website they printed off the receipt in the first place. Just an idea.
Reply
Rhian Williams
Thank you so much, so glad to hear you're enjoying my recipes. And that's good to know about the printing options, I will definitely be looking into that!
Linda
Just made a big batch of this in my Instant Pot - smells amazing!Reply
Rhian Williams
Thank you!
Kelly
How many people does this recipe feed?!
Reply
Rhian Williams
4! You can find the servings at the top of the recipe!
Jarred
Awesome, just made it, super happyReply
Rhian Williams
Thank you so much, so happy to hear that!
