This vegan pumpkin curry soup is the perfect way to warm up this fall. 20 minutes, a can of pumpkin puree, coconut milk, curry spice, and a few staple seasonings make this super easy fall favorite. Serve with crusty bread.
[This pumpkin curry soup recipe was originally posted in December 2016. It has been updated with new photos, cooking instructions, expert tips, FAQ, related recipes, video and ways to repurpose/use up ingredients]
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This 20 minute pumpkin curry soup recipe is packed with warm fall flavors. Pair it with a simple salad or even better with a delicious pork dish like pork chops with sauteed apples or pan seared pork chops & veggies.
What makes this pumpkin soup so good?
- Canola oil
- Onion
- Garlic
- Curry power
- Pumpkin puree
- Full fat coconut milk
- Vegetable bouillon paste or vegetable broth
How do you make pumpkin soup for dinner?
Start your pumpkin curry soup by adding canola oil, onion, minced garlic, curry powder, salt and pepper to medium sized pot over medium heat. Sautee until onion is soft translucent, about 3-5 minutes.
Once onion is softened, add remaining ingredients (pumpkin, coconut milk, veggie bouillon, water). Simmer until heated through.
Serve your pumpkin curry soup while hot. Recommended accompaniments: plain Greek yogurt as a garnish, chopped chives, serve with whole grain bread or crackers or simply sauteed chicken or pork chops.
Substitutions/Tips
- Add the salt, pepper, and curry powder to cooking onion. The flavor will be stronger and more delicious this way.
- Add vegetable bouillon paste to water instead of using stock or broth because you can use as much as you need instead of having leftovers. You can also sub the vegetable bouillon for chicken.
- Pour your pumpkin curry soup into blender. Blend until smooth. Return to pot.
- Other great add-ins: Zucchini or potatoes, hot sauce like sriracha for garnish.
FAQ
Pair it with a simple salad or even better with a delicious pork dish like pork chops with sauteed apples or pan seared pork chops & veggies. Or have the pumpkin soup with crusty bread and call it good.
This pumpkin soup is thickened with the pumpkin. You can add more pumpkin if you'd like it thicker, or more coconut milk or water/broth to thin it out. Just keep tasting to make sure it tastes good to you.
Plain pumpkin soup doesn't have a lot of flavor. The creamy sweet coconut milk + spicy warm curry is a great combination, or you can add sour cream, Greek yogurt, or cinnamon, star anise, tumeric, rosemary, thyme, etc.
What can I make with the leftover ingredients?
- Coconut milk: Green Lentil Coconut Curry
- Pumpkin: Melanie's Pumpkin Chili, Pumpkin Bundt Cake
- Onion: Ugandan Chapati Roll with eggs
Did you make this pumpkin curry soup? Leave me a comment & rating to share how it turned out!
Pumpkin Curry Soup
Equipment
- knife
- cutting board
- Measuring Spoons
- Measuring Cups
- rubber spatula
- Small Cooking Pot
Ingredients
- 2 teaspoons canola oil
- 1 tablespoon onion, roughly chopped (about ⅙ onion)
- ⅛ teaspoon each salt and pepper or to taste
- 1 clove garlic, roughly chopped
- ¼ teaspoon curry power
- ½ cup pumpkin puree
- ¼ cup full fat coconut milk
- 1 teaspoon vegetable bouillon (or chicken bullion)
- ⅓ cup water (or sub bouillon & water for stock/broth)
Instructions
- Add 2 teaspoon canola oil, 1 T onion, 1 clove minced garlic, ¼ teaspoon curry powder, and ⅛ teaspoon each salt and pepper to medium sized pot over the stove (on medium heat). Sautee until onion is soft translucent, about 3-5 minutes.
- Once onion is softened, add remaining ingredients (½ c pumpkin, ¼ c coconut milk, 1 teaspoon veggie bouillon, ⅓ c water). Simmer until heated through.
- (OPTIONAL) Pour soup into blender. Blend until smooth. Return to pot.
- Serve while hot.
- Recommended accompaniments: plain Greek yogurt as a garnish, serve with whole grain bread or crackers. Goes well with a crunchy winter salad.
Video
Notes
- Add the salt, pepper, and curry powder to cooking onion. The flavor will be much stronger and more delicious this way.
- Add vegetable bouillon paste to water instead of using stock or broth because you can use as much as you need instead of having leftovers. You can also sub the vegetable bouillon for chicken.
- Pour soup into blender. Blend until smooth. Return to pot.
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Ashley S. says
I found this recipe last year when I was looking for ways to use up leftover canned pumpkin and coconut milk. It is, without a doubt, one of my favorite soups ever! I recommend it to EVERYONE, esp when I see someone online posting about what to do with leftover pumpkin. Thanks so much for a FANTASTIC recipe!
Rebecca says
Thanks for sharing. glad you like it