Pumpkin Curry Soup (Vegan + GF)

This Pumpkin Curry Soup is super nutritious, warming and comforting and 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!

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.

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

• 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.

• 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 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!

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.

Vegan Pumpkin Curry Soup (GF)

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

5 from 2 votes

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

• 1 tablespoon coconut oil (or vegetable or rapeseed oil)1 tablespoon coconut oil (or vegetable or rapeseed oil)
• 1 onion , diced1 onion , diced
• 1 cm (1/2 inch) ginger , peeled and minced1 cm (1/2 inch) ginger , peeled and minced
• 2 garlic cloves , minced2 garlic cloves , minced
• 1 heaped teaspoon curry powder to taste1 heaped teaspoon curry powder to taste
• 1 teaspoon ground cumin1 teaspoon ground cumin
• 1 teaspoon ground turmeric1 teaspoon ground turmeric
• 1 teaspoon sweet paprika1 teaspoon sweet paprika
• 1 teaspoon garam masala1 teaspoon garam masala
• 800 g (28 oz) pumpkin , diced and with the skin cut off (or sub butternut squash or sweet potato)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)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)1 vegetable stock cube (ensure gluten-free if necessary)
• Handful fresh coriander (cilantro) , roughly choppedHandful fresh coriander (cilantro) , roughly chopped
• 200 ml (4/5 cup) coconut milk200 ml (4/5 cup) coconut milk
• Salt + pepper to taste Salt + pepper to taste

For the curried coconut flakes:

• 8 tablespoons flaked coconut8 tablespoons flaked coconut
• 1 teaspoon maple syrup (or sub any other sweetener)1 teaspoon maple syrup (or sub any other sweetener)
• 1/4 teaspoon curry powder1/4 teaspoon curry powder
• Salt + pepper to taste 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*

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.

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