This Pumpkin Curry Soup is not only delicious but also packed with healthy goodness to warm you up and nourish your body. The velvety texture with a bold kick is reminiscent of our Curried Butter Beans.
Quick Look at This Recipe
- 🕗 Prep Time: 10 minutes
- 🔥 Cook Time: 15 minutes
- ⏰ Total Time: 25 minutes
- 🍽️ Servings: 4
- ⭐ Difficulty: Easy– cut and bake corn tortillas, sauté veggies, add spices, broth, and black beans, then finish with cilantro and corn tortilla strips.
- 🧀 Diet: 100% whole food, plant-based vegan, gluten-free, oil-free, soy-free
- 🙏 Daniel Fast recipe
Summarize and save this recipe with AI
Made with whole plant food ingredients like pumpkin puree, onions, garlic, ginger, and warm spices, this soup is creamy, savory, and slightly sweet. It’s featured in our top 15 best vegan pumpkin recipes.
There's nothing better than a warm bowl of soup to snuggle up with on a cold day. You may also like our Vegan Butternut Squash Soup and Leek and Mushroom Soup.
Why You'll Love This Recipe
- One Pot: Made in one pot and ready in under 30 minutes.
- Nutritious: As healthy as it is tasty. It is low-fat and packed with beta carotene (Vitamin A) and fiber.
- Bold Flavor: Bursting with warm curry spice and aromatic flavors. Garnish with fresh cilantro, cashews, and a sprinkle of red pepper flakes for heat.
- Comforting: Perfect for fall, winter, or anytime you need a comforting reset.
- Meal Prep: Make a big batch and enjoy it all week or freeze for later.
What You Need to Make this Vegan Pumpkin Curry Soup
- Pumpkin puree: Brings creamy texture and earthy-sweet flavor.
- Onions: Adds savory depth and a mild sweetness.
- Fresh ginger root: Brings warmth and zing, balancing the richness of the pumpkin.
- Homemade date syrup: Naturally sweetens the soup without added sugar; balances the spice.
- Coconut milk (plain, unsweetened): This makes the soup creamy and rich, without any dairy or oil, and adds subtle coconut undertones.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Homemade date syrup: If you don't have homemade date syrup on hand, take two Medjool dates, soak them in hot water, and then blend with some of the vegetable broth with a bullet blender. If you do this, then skip Step 5.
- Coconut milk: Okay to substitute with soy milk or cashew milk.
- Protein boost: Add in a cup of cooked red lentils to sneak in some protein and more fiber. You could also add a can of drained and rinsed chickpeas. Our savory Pumpkin Hummus combines pumpkin and chickpeas, and it tastes amazing!
- Pumpkin puree: Substitute with pureed butternut squash (similar to our Cauliflower Steaks with Butternut Squash).
- No salt: Swap out the salt for coconut aminos for more umami and reduced sodium.
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How to Make This Pumpkin Curry Soup
Step 1: Preheat a medium pot over medium heat. Add chopped onion and dry sauté for 3 to 4 minutes, and then add minced garlic and fresh grated ginger root. Continue cooking for another 1 to 2 minutes.
Step 2: Add the yellow curry powder and salt (or coconut aminos). Stir to incorporate it with the onions, garlic, and ginger for about 30 seconds. The heat from the pot will release the flavors. Your kitchen will smell amazing!
Step 3: Pour in the low-sodium vegetable broth. This will help to deglaze the pot.
Step 4: Add in the pumpkin puree and stir to incorporate.
Step 5: Stir in the homemade date syrup. Bring to a gentle boil.
Step 6: Pour in unsweetened coconut milk, stir, and reduce the heat and simmer for about 7 to 10 minutes. Turn off the heat and salt to taste!
Top with optional garnishes, such as whole cashews, fresh chopped cilantro, and crushed red pepper flakes. Enjoy!
Expert Tips for a Yummy Pumpkin Curry Soup
- Use Fresh Ginger: Fresh ginger is key.
- Use Fresh Curry Powder: Stale curry powder won't be as good.
- Less Sweet: The homemade date syrup provides a nice balance of sweet, savory, and spicy. If you prefer less sweet, use half the amount of date syrup and add more to taste.
Recipe FAQs
This pumpkin curry soup isn’t just tasty, it’s a nutritional powerhouse. Pumpkin is rich in beta-carotene, an antioxidant that supports eye health and immune function. Garlic brings anti-inflammatory benefits, while curry powder offers a blend of spices known to support digestion and immunity.
Yes! Add a pinch of cayenne pepper or more red pepper flakes while cooking.
I use the lower-fat coconut milk in the Tetra pack (NOT the full-fat canned), but you can use plain, unsweetened soy milk or cashew milk.
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Freeze in individual portions in freezer-safe containers for easy reheating on the go.
This Pumpkin Curry Soup is proof that healthy food doesn’t have to be bland or boring. It’s rich, warming, and just what you need when you want something hearty yet healing. Whether you’re new to plant-based eating or a seasoned pro, this soup is a flavorful way to cozy up with real, whole ingredients.
More Soup Recipes to Check Out
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Pumpkin Curry Soup
Ingredients
- 1 cup chopped onion yellow or white
- 3 cloves garlic minced
- 1 teaspoon fresh grated ginger root
- 1 Tablespoon yellow curry powder
- 3 cups low-sodium vegetable broth
- 2 15- oz. cans pumpkin puree NOT pumpkin pie mix
- 2 Tablespoons homemade date syrup
- ½ cup plain unsweetened coconut milk (or soy milk)
- Salt to taste I used ½ teaspoon for the pot
- Optional Toppings: fresh chopped cilantro cashews, and crushed red pepper flakes for heat
Instructions
- Preheat a medium pot over medium heat. Add chopped onion and dry saute for 3 to 4 minutes or until onions start to brown.
- Add minced garlic and fresh grated ginger root. Stir to incorporate and cook for another 1 to 2 minutes.
- Sprinkle in yellow curry powder and stir it to incorporate with onions, garlic, and ginger for about 30 seconds. The heat from the pot will release the flavors.
- Pour in the low-sodium vegetable broth. This will help to deglaze the pot.
- Add in the pumpkin puree, homemade date syrup, and coconut milk.
- Bring to a gentle simmer and cook covered for about 7 to 10 minutes.
- Turn off the heat and salt to taste. Dish up and top with fresh cilantro, cashews, and a pinch of crushed red pepper flakes for heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Or freeze in a freezer-safe container for up to 3 months.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Microplane grater (for ginger root)
- Medium pot with lid
- Measuring cup
- Measuring spoons
- Cooking spoon
Gigi & Sersie says
Fast, easy and good flavor. Has a nice kick and very comforting on a chilly pnw day.