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You are here: Home / Recipes / Lunch & Dinner / Pumpkin Curry Soup (Vegan + GF)

Pumpkin Curry Soup (Vegan + GF)

Last updated - October 31, 2018; Published - December 13, 2017 By Rhian Williams 6 Comments

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This Pumpkin Curry Soup is super nutritious, warming and comforting and really easy to make!

Photo of orange soup topped with green herbs and red chilli in a brown bowl

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!

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, garlic and ginger.

Photo of diced onions being fried in a silver saucepan

  • Add the spices and fry for a minute until fragrant.

Photo of diced onion with brown spices being fried in a silver saucepan

  • Add the pumpkin, white beans, stock cube, coriander (cilantro), coconut milk, salt + pepper and water.

Tip: Use a measuring jug to measure out the coconut milk.

Photo of pumpkin, white beans and other vegetables being cooked in a yellow broth in a silver saucepan

  • Bring to the boil and then cook on a low heat until the pumpkin is soft enough to pierce with a fork.

Photo of diced pumpkin and other vegetables in a yellow broth in a blender against a marble background

  • 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.

Photo of a bright yellow liquid in a blender against a marble background

  • 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 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.

This soup also tastes great served with white rice, brown rice, quinoa, bread or a sandwich!

Photo of orange soup topped with green herbs and red chilli in a brown bowl

How long does this Pumpkin Curry Soup keep for?

This soup keeps covered in the fridge for up to a few days and can also be frozen – can be reheated in a pan on the hob (stove) with extra water if necessary.

Substitutions you can make to this recipe:

  • you can substitute the white beans with chickpeas
  • you can substitute the pumpkin with sweet potato or butternut 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 any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Photo of orange soup topped with green herbs and red chilli in a brown bowl

Vegan Pumpkin Curry Soup (GF)

This Vegan Pumpkin Curry Soup is super nutritious, warming and comforting and really easy to make! 
5 from 1 vote
Print Pin Rate
Course: Main Course, Soup
Cuisine: Asian
Keyword: vegan pumpkin curry, vegan pumpkin soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 390kcal
Author: Rhian Williams

Ingredients

Metric - US Customary
  • 1 tablespoon coconut oil (or vegetable or rapeseed oil)
  • 1 onion , diced
  • 1 cm 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 pumpkin , diced and with the skin cut off (or sub butternut squash or sweet potato)
  • 400 g 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 coconut milk
  • Salt + pepper to taste

For the curried coconut flakes:

  • 8 tablespoons flaked coconut
  • 1 teaspoon maple syrup (or sub any other sweetener)
  • 1/4 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
  • Leftovers keep covered in the fridge for up to a few days and also freeze well - can be reheated in a pan on the hob (stove) with extra water if necessary.
Nutrition Facts
Vegan Pumpkin Curry Soup (GF)
Amount Per Serving
Calories 390 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 18g 90%
Sodium 190mg 8%
Potassium 1371mg 39%
Total Carbohydrates 43g 14%
Dietary Fiber 8g 32%
Sugars 8g
Protein 11g 22%
Vitamin A 345.4%
Vitamin C 25.5%
Calcium 14%
Iron 40.8%
* 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 click through and purchase any of the 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.

This Pumpkin Curry Soup is super nutritious, warming and comforting and really easy to make! An easy lunch, or starter for Thanksgiving or Christmas! Vegan, vegetarian, gluten-free and dairy-free. #rhiansrecipes #vegan #vegetarian #dairyfree #glutenfree #pumpkin #thanksgiving #christmas
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Filed Under: Lunch & Dinner, Recipes Tagged With: asian, autumn, chickpeas, coconut, curry, dairy-free, fall, gluten-free, indian, pumpkin, soup, thanksgiving, vegan, white bean, winter

Previous Post: « Gluten-Free Vegan Christmas Fruit Cake
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Reader Interactions

Comments

  1. Jovanka Ristich

    January 26, 2018 at 5:22 pm

    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

      January 26, 2018 at 6:29 pm

      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!

  2. Linda

    May 2, 2018 at 3:49 pm

    Just made a big batch of this in my Instant Pot – smells amazing!

    Reply
    • Rhian Williams

      May 2, 2018 at 4:01 pm

      Thank you!

  3. Kelly

    November 9, 2018 at 8:12 pm

    How many people does this recipe feed?!

    Reply
    • Rhian Williams

      November 10, 2018 at 12:02 am

      4! You can find the servings at the top of the recipe!

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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients. Learn more here.

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