There's nothing better than a warm bowl of soup to snuggle up with on a cold day. This pumpkin curry soup is not only yummy but also full of goodness to warm you up and nourish your body. 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 vegan, gluten-free, no oil, and takes less than 30 minutes to make.
This recipe makes four deliciously healthy bowls of soup. It can be enjoyed for lunch or as a light dinner—it pairs beautifully with a side salad.
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.
- Toppings: Garnish with fresh cilantro, cashews, and a sprinkle of red pepper flakes for heat.
- Fast and Easy: Can be made in under 30 minutes.
- Meal Prep: Make a big batch and enjoy it all week.
What You Need to Make this Vegan Pumpkin Curry Soup
- Onions
- Garlic
- Fresh ginger root
- Pumpkin puree
- Homemade date syrup
- Low-sodium vegetable broth
- Plain, unsweetened coconut milk (NOT the full-fat canned, but the one found in the Tetra pack); soy milk works too
- Optional Toppings: fresh cilantro, cashews, and crushed red pepper flakes (for heat)
How to Prepare
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 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.
Step-by-Step
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.
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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.
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Frequently Asked Questions
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.
Yes! Freeze in individual portions in freezer-safe containers for easy reheating on the go.
We hope you love this cozy warm bowl of pumpkin curry soup as much as we do. If you decide to give it a try, please do us a favor and leave a review. We'd love to hear how it went for you and any adjustments you made to it.
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
Fast, easy and good flavor. Has a nice kick and very comforting on a chilly pnw day.