Vegan Curried Pumpkin Soup

Name: Vegan Curried Pumpkin Soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 serving
Ingredients: 1 teaspoon olive oil; 1 large yellow onion; 2 garlic cloves; 2 ounce cans cannellini beans, drained and rinsed*; 2 ounce cans pumpkin or 3 1/2 cups pumpkin puree; 1 ounce can coconut milk; 4 cups low-sodium vegetable broth; 1 Tablespoon curry powder; ½ Tablespoon garam masala; ½ Tablespoon sea salt; 1 teaspoon ground pepper; toppings: extra salt and pepper

User Reviews

4.5

60 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
6
Calories
236 kcal
Course
Lunch
Cuisine
American

Vegan Curried Pumpkin Soup

Odette Barnes

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Comforting and filling vegan curried pumpkin soup made with coconut milk and cannellini beans. The beans give this pumpkin soup a nice, thick texture and add a little protein!

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Ingredients

Servings

1 teaspoon olive oil
1 large yellow onion chopped
2 garlic cloves minced
2 ounce cans cannellini beans, drained and rinsed*
2 ounce cans pumpkin or 3 1/2 cups pumpkin puree
1 ounce can coconut milk regular or light
4 cups low-sodium vegetable broth
1 Tablespoon curry powder
½ Tablespoon garam masala
½ Tablespoon sea salt
1 teaspoon ground pepper
toppings: extra salt and pepper roasted pumpkin seeds, coconut milk yogurt and fresh thyme

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Instructions

Slow Cooker:

Heat oil in a skillet (or the base of your slow cooker if your slow cooker allows for sautéing) over medium-high heat. Add onion and garlic and cook until translucent and fragrant.
Place cooked onion and garlic along with all the other ingredients into your slow cooker. Stir to combine. Cook soup on low for 4-6 hours.
Use an immersion blender to blend until the soup is smooth.
Serve warm with toppings of choice.

Stovetop:

Heat oil in a large soup pot and cook the onions and garlic until soft and fragrant.
Add all remaining ingredients into the pot. Bring the soup to a boil and then simmer for 20-30 minutes.
Turn off heat and use an immersion blender to blend the soup.
Serve warm with toppings of choice.

Notes

Creamy Curry Butternut Soup
Cannellini beans are also called white kidney beans. If you can't find them navy beans also work.
If you don't have an immersion blender you can blend the soup in a regular blender doing small batches at a time. Just be super careful as the soup will be hot and can splash out of the blender.
Inspired by Kath's Creamy Curry Butternut Soup

Nutrition Information

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Serving 1/6 of recipe Calories 236kcal (12%) Carbohydrates 40g (13%) Protein 9g (18%) Fat 6g (9%) Saturated Fat 4g (20%) Sodium 990mg (41%) Fiber 14g (56%) Sugar 8g (16%)