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This Pumpkin Curry Soup is super nutritious, warming and comforting and really easy to make!

I love making curry-flavoured pumpkin dishes (such as this Chickpea Pumpkin Curry or this Chickpea Pumpkin Biryani) and I love how creamy and comforting pumpkin soups are (like this Miso Pumpkin Soup and this Creamy Pumpkin Gnocchi Soup), so I thought I’d try combining the two!

Why you’ll love this Pumpkin Curry Soup

This soup is pleasantly spiced, luxuriously smooth and has a wonderful natural sweetness. It’s a great way to pack loads of veggies into a meal without even realising it, and is the best way to get rid of a cold! I’d also really recommend it for meal prep as it’s so easy to make in big batches to store individual portions in the fridge or freezer for another time.

I like to add some beans to my soups before blending as it’s a good way to add extra protein and fibre, and also creates a seriously creamy texture.

How to make this Pumpkin Curry Soup

Scroll down to the bottom of the post for the full recipe.

Fry the onion, garlic and ginger.

Add the spices and fry for a minute until fragrant.

Add the pumpkin, white beans, stock cube, coriander (cilantro), coconut milk, salt + pepper and water.

Tip: Use a measuring jug to measure out the coconut milk.

Bring to the boil and then cook on a low heat until the pumpkin is soft enough to pierce with a fork.

Use a blender or food processor (a hand-held stick blender also works) to blend until it becomes a smooth liquid.

Tip: Add some more water if it’s too thick at this stage.

Transfer the soup back to the saucepan to heat it up again if you like.

How to serve this Pumpkin Curry Soup

Inspired by my coconut bacon and almond bacon, I decided to make some curry-flavoured coconut flakes. Just fry some coconut flakes with maple syrup, curry powder, salt and pepper, and you’ll have the most addictive sweet-salty, deliciously spicy snack! Whilst they’re delicious devoured by the handful, they also make a great topping for this soup as they add a lovely nutty flavour and crunchy texture.

This soup also tastes great served with white rice, brown rice, quinoa, bread or a sandwich!

How long does this Pumpkin Curry Soup keep for?

This soup keeps covered in the fridge for up to a few days and can also be frozen – can be reheated in a pan on the hob (stove) with extra water if necessary.

Substitutions you can make to this recipe:

you can substitute the white beans with chickpeas

with chickpeas you can substitute the pumpkin with sweet potato or butternut squash

with sweet potato or butternut squash you can add any other vegetables you like.

More curry recipes:

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Vegan Pumpkin Curry Soup (GF) This Vegan Pumpkin Curry Soup is super nutritious, warming and comforting and really easy to make! 5 from 2 votes Print Pin Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 4 Calories: 390 kcal Author: Rhian Williams Ingredients 1 tablespoon coconut oil (or vegetable or rapeseed oil) 1 tablespoon coconut oil (or vegetable or rapeseed oil)

1 onion , diced 1 onion , diced

1 cm (1/2 inch) ginger , peeled and minced 1 cm ( 1/2 inch ) ginger , peeled and minced

2 garlic cloves , minced 2 garlic cloves , minced

1 heaped teaspoon curry powder to taste 1 heaped teaspoon curry powder to taste

1 teaspoon ground cumin 1 teaspoon ground cumin

1 teaspoon ground turmeric 1 teaspoon ground turmeric

1 teaspoon sweet paprika 1 teaspoon sweet paprika

1 teaspoon garam masala 1 teaspoon garam masala

800 g (28 oz) pumpkin , diced and with the skin cut off (or sub butternut squash or sweet potato) 800 g ( 28 oz ) pumpkin , diced and with the skin cut off (or sub butternut squash or sweet potato)

400 g (14 oz) tin of white beans , drained and rinsed (cannellini beans, haricot beans or butter beans) 400 g ( 14 oz ) tin of white beans , drained and rinsed (cannellini beans, haricot beans or butter beans)

1 vegetable stock cube (ensure gluten-free if necessary) 1 vegetable stock cube (ensure gluten-free if necessary)

Handful fresh coriander (cilantro) , roughly chopped Handful fresh coriander (cilantro) , roughly chopped

200 ml (4/5 cup) coconut milk 200 ml ( 4/5 cup ) coconut milk

Salt + pepper to taste Salt + pepper to taste For the curried coconut flakes: 8 tablespoons flaked coconut 8 tablespoons flaked coconut

1 teaspoon maple syrup (or sub any other sweetener) 1 teaspoon maple syrup (or sub any other sweetener)

1/4 teaspoon curry powder 1/4 teaspoon curry powder

Salt + pepper to taste Salt + pepper to taste Instructions Heat up the oil in a large saucepan

Once hot, add the onion, ginger and garlic, and fry for around 10 minutes until soft

Add the curry powder, cumin, turmeric, paprika and garam masala, and fry for a couple of minutes until fragrant

Add the pumpkin, white beans, stock cube, coriander, coconut milk and salt + pepper, and enough water to roughly cover

Bring to the boil and simmer on a low heat for around 15 minutes, until pumpkin is soft enough to gently pierce with a fork

Once the pumpkin has cooked, transfer the mixture to a food processor or blender (or use a hand-held stick blender) to whizz until completely smooth - add more water to thin out if necessary For the curried coconut flakes: Place all ingredients in a small bowl and mix well

Heat in a frying pan on medium heat for around 5 minutes, stirring occasionally, until crisp

Set aside on a plate, making sure they're spread apart as this will help them crisp up To serve: Serve into bowls and scatter over the curried coconut flakes

Leftovers keep covered in the fridge for up to a few days and also freeze well - can be reheated in a pan on the hob (stove) with extra water if necessary. Nutrition Facts Vegan Pumpkin Curry Soup (GF) Amount Per Serving Calories 390 Calories from Fat 189 % Daily Value* Fat 21g 32% Saturated Fat 18g 90% Sodium 190mg 8% Potassium 1371mg 39% Carbohydrates 43g 14% Fiber 8g 32% Sugar 8g 9% Protein 11g 22% Vitamin A 17270IU 345% Vitamin C 21mg 25% Calcium 140mg 14% Iron 7.3mg 41% * Percent Daily Values are based on a 2000 calorie diet. Made the recipe? Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.