Vegan Curried Pumpkin Soup
User Reviews
4.5
Vegan Curried Pumpkin Soup
Description
The Vegan Curried Pumpkin Soup starts by sautéing yellow onion and garlic to develop a fragrant base. Cannellini beans add body and protein, while pumpkin puree contributes a rich, buttery texture and slightly sweet flavor. Coconut milk creates a creamy consistency without dairy. The curry powder and garam masala add depth with warm, aromatic spices that complement the pumpkin’s natural earthiness.
The soup is cooked either slowly in a slow cooker or simmered on the stovetop, then pureed with an immersion blender until velvety smooth. Toppings such as roasted pumpkin seeds, coconut milk yogurt, and fresh thyme can add texture and balance at serving.
Substitutions include using navy beans if cannellini beans are unavailable. When blending in a regular blender, it is advised to do so in small batches carefully due to hot soup. The recipe is derived from inspiration but stays focused on pumpkin and curry with straightforward preparation.
Ingredients
- 1 teaspoon olive oil
- 1 yellow onion chopped, large
- 2 garlic minced, 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 regular or light
- 4 cups vegetable broth low-sodium
- 1 Tablespoon curry powder
- ½ Tablespoon garam masala
- ½ Tablespoon salt sea salt
- 1 teaspoon black pepper ground
- salt roasted pumpkin seeds, coconut milk yogurt and fresh thyme, toppings, extra salt and pepper
- black pepper roasted pumpkin seeds, coconut milk yogurt and fresh thyme, toppings, extra salt and pepper
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
- Cannellini beans can be swapped for navy beans if unavailable.
- Use an immersion blender for smooth soup, or carefully blend small batches in a regular blender to avoid splashes from hot liquid.
- Toppings like roasted pumpkin seeds, coconut milk yogurt, and fresh thyme complement the soup's texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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