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Vegan Curried Pumpkin Soup
4.5 from 60 votes

Vegan Curried Pumpkin Soup

This Vegan Curried Pumpkin Soup blends cooked onions and garlic with pumpkin puree, cannellini beans, and coconut milk, all flavored with curry powder and garam masala. The soup is smooth and creamy after blending, showcasing a warm, mildly spiced flavor profile balanced by earthy pumpkin and subtle bean creaminess. It can be made on the stovetop or slow cooker for convenience.

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

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:
    Cup of Yum
  1. 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.
  2. 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.
  3. Use an immersion blender to blend until the soup is smooth.
  4. Serve warm with toppings of choice.
Stovetop:
  1. Heat oil in a large soup pot and cook the onions and garlic until soft and fragrant.
  2. Add all remaining ingredients into the pot. Bring the soup to a boil and then simmer for 20-30 minutes.
  3. Turn off heat and use an immersion blender to blend the soup.
  4. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 236

% 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.