Servings
Font
Back
4.5 from 60 votes

Vegan Curried Pumpkin Soup

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!

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 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

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

  • 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

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: 6Serving

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.