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
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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


  • 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
  • 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 (4/5 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)
  • 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.
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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