Curried Pumpkin Soup

Easy Vegan Curried Pumpkin Soup

Looking for a warm, cozy meal perfect for a busy Autumn weeknight?  Curried Pumpkin Soup to the rescue!

Ohhh, yea. 😍😍😍


Curried Pumpkin Soup was one of those dishes my mom made all the time when I was growing up.  If there was a dinner party scheduled at our house, you could pretty much guarantee curried pumpkin soup would be on the menu.  And the guests always loved it and left talking about it endlessly, asking for the recipe which my mother was always happy to share.

Not me, though.  I was NOT a curried pumpkin soup fan at this stage in my life.  Far from it.  You see, I had never actually tried anything with curry powder in it, but I knew whenever my mom used curry in the kitchen, it stunk up the whole house.  Nope, was not a fan.

And pumpkin?  I wasn’t even THAT much of a Pumpkin Latte fan, so the thought of pumpkin in something savory kinda freaked me out.  (And sidenote: This was when PSLs were brand new to the scene.)  Ahhh, young Brittany.  You had so much to learn…

Fast forward to now: I put curry powder or garam masala in almost EVERYTHING – especially in the Fall/Winter months.  And I’ll choose pumpkin ravioli or a creamy pumpkin pasta sauce over Pumpkin Spice Lattes any day.  Funny how things change like that, right?

Who even was that person who became green at the first whiff of curry?! 🤷🏻‍♀️

So, naturally, with this new love for curry and release from my fear of pumpkin, I knew I HAD to finally try my mom’s famous Curried Pumpkin Soup.  And luckily for me, it’s rather easily veganized using some cashew or coconut milk and olive oil instead of butter.  Voila!

And now I totally get what everyone was raving about all those years ago.  You were right, Mom.  This soup really does rock.

This Curried Pumpkin Soup is jam-packed with flavor and spice (thank you red pepper flakes 🙌🏻🙌🏻!).  It has a creamy, dreamy texture and is just begging for a spoonful or two of hearty grains like quinoa or barley.  Or a baguette smothered in vegan butter.

Yea.  Now we’re talkin’.

It would also be GREAT in a bread bowl.  Or pretzel bowl.  Like, so great.  Like, someone please make a bread bowl for this and serve it to me.  Pretty please? 🙏🏻🙏🏻

And what’s even better than all this is how quickly this Curried Pumpkin Soup comes together.  We made this recipe live on our Facebook page yesterday in UNDER 30 minutes.  And that included hanging out and chatting/laughing with you guys, so a much less distracted person could totally whip this up in less time than that!

Wanna make this Curried Pumpkin Soup with us?  Check out the replay of our live video:


Also, this Curried Pumpkin Soup is a one-pot meal if you use an immersion blender!  We use this one from Kitchen Aid.  It’s pretty and blue and works like a charm for soups like this.  Of course, you can always use your standard food processor or blender.  You’ll just have a few more dishes to do.

So, pick a night soon to get cozy with a pair of footie pajamas and this soup.  And maybe a glass of wine…or slice of chocolate cake…or both.  Both.  You deserve it. 😘

And don’t forget to tag us in your photos on Facebook and Instagram!

We LOVE when you do that.  It makes our day.  💚

 

Curried Pumpkin Soup

5 minPrep Time:

20 minCook Time:

25 minTotal Time:

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5 based on 1 review(s)

Recipe Image

Ingredients

  • 2 Tbsp olive oil
  • 1 small onion, diced
  • 1 tsp sea salt
  • 2 Tbsp fresh ginger, minced
  • 2 tsp red pepper flakes
  • 4 cups veg broth
  • 2 cups cashew or coconut milk
  • 1 29-oz can pumpkin puree
  • 2/3 cup nutritional yeast
  • 1 Tbsp cumin
  • 1 Tbsp garlic powder
  • 2 tsp curry powder
  • 2 tsp turmeric
  • 1 tsp celery salt
  • salt & pepper to taste

Instructions

  1. Heat the olive oil in a large soup pot on high heat for a minute or two. Then, add your diced onions and salt. Stir to coat and cook for 3 more minutes or until onions are translucent.
  2. Then, stir in the ginger and red pepper flakes. Cook another 2 minutes.
  3. Add the veg broth, milk, and pumpkin puree. Use a whisk to combine, cover, and bring it to a boil.
  4. When it comes to a boil, remove the lid and stir in your seasonings. Turn the heat to medium low and allow the soup to simmer for about 10 minutes, stirring frequently.
  5. Then (optional), get in there with your immersion blender and blend until perfectly smooth and creamy.
  6. Taste and adjust seasonings and serve in a bowl with a couple spoonfuls of cooked quinoa or barley. Enjoy!

Notes

If you don't have an immersion blender, you can use any food processor or blender you have on hand!

7.7.0.1
81
http://www.plantpowercouple.com/recipes/curried-pumpkin-soup/
ESHA Logo
Calories
2137 cal
Fat
177 g
Carbs
100 g
Protein
56 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

 

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