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! 
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


  • 1 tablespoon (1 tablespoon) coconut oil (or vegetable or rapeseed oil)
  • 1 (1 ) onion , diced
  • 1 cm (1/2 inch) ginger , peeled and minced
  • 2 (2 ) garlic cloves , minced
  • 1 heaped teaspoon (1 heaped teaspoon ) curry powder to taste
  • 1 teaspoon (1 teaspoon) ground cumin
  • 1 teaspoon (1 teaspoon) ground turmeric
  • 1 teaspoon (1 teaspoon) sweet paprika
  • 1 teaspoon (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 (1 ) vegetable stock cube (ensure gluten-free if necessary)
  • Handful (Handful) fresh coriander (cilantro) , roughly chopped
  • 200 ml (4/5 cup) coconut milk
  • Salt + pepper to taste

For the curried coconut flakes:

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


  • 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.


Calories: 390kcal | Carbohydrates: 43g | Protein: 11g | Fat: 21g | Saturated Fat: 18g | Sodium: 190mg | Potassium: 1371mg | Fiber: 8g | Sugar: 8g | Vitamin A: 17270IU | Vitamin C: 21mg | Calcium: 140mg | Iron: 7.3mg