This Vegan Pumpkin Curry Soup is:
- super nutritious
- warming and comforting
- really 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 this Miso Pumpkin Soup and this Creamy Pumpkin Gnocchi Soup), so I thought I’d try combining the two!
This Vegan Pumpkin Curry 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 a huge batch of it and 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. You can use chickpeas, but I prefer to use white beans (such as cannellini beans, haricot beans or butter beans), as they have a more neutral flavour and are more naturally creamy, too.
Inspired by my coconut bacon and 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.
I prefer to cook with a Japanese variety of pumpkin called kabocha pumpkin, as it’s much sweeter and creamier than other types. You can also eat the skin, which makes it easier to prepare as well – if using another type of pumpkin you may need to peel it before. If you can’t get hold of pumpkin, butternut squash or even sweet potato works just as well.
For more curry recipes, check out my:
- 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 any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Vegan Pumpkin Curry Soup:
This Vegan Pumpkin Curry Soup is super nutritious, warming and comforting and really easy to make!
- 1 tablespoon coconut oil (or vegetable or rapeseed oil)
- 1 onion, diced
- 1 cm (1/2 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
- 1 small kabocha pumpkin*, deseeded and cut into small cubes (or sub butternut squash or sweet potato)
- 400 g (14oz) tin of white beans, drained and rinsed (cannellini beans, haricot beans or butter beans)
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Handful of fresh coriander (cilantro), roughly chopped
- 200 ml (4/5 cup) coconut milk
- Salt + pepper, to taste
- 8 tablespoons flaked coconut
- 1 teaspoon maple syrup (or sub any other sweetener)
- 1/4 teaspoon curry powder, to taste
- Salt + pepper, to taste
- Heat up the oil in a large saucepan
- Once hot, add onion, ginger and garlic, and fry for around 10 minutes until soft
- Add curry powder, cumin, turmeric, paprika and garam masala, and fry for a couple of minutes until fragrant
Add 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
- 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
- Serve into bowls and scatter over the curried coconut flakes
- Leftovers keep covered in the fridge for up to a few days and also freeze well
*You can also eat the skin, which makes it easier to prepare as well - if using another type of pumpkin you may need to peel it before.
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