Vegan Pumpkin Curry Soup
Cozy up with a bowl of this creamy Vegan Pumpkin Curry Soup, a perfect fusion of fall flavors and bold spices. This easy-to-make recipe combines earthy pumpkin purée with aromatic red curry paste, warm turmeric, and a hint of cinnamon, all simmered in a luscious blend of coconut milk and vegetable broth. Sweetened naturally with maple syrup and brightened with a squeeze of lime juice, this soup offers a harmonious balance of sweet, savory, and tangy notes. Ready in just 35 minutes, it’s the ultimate plant-based comfort food for chilly days. Garnish with fresh cilantro and crunchy pumpkin seeds for an extra touch of texture and flavor. Whether served as a comforting starter or a light main course, this vegan pumpkin soup is guaranteed to become a fall favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 15 ounces pumpkin puree
- 3 cups vegetable broth
- 1 cup coconut milk (full-fat or light)
- 1 tablespoon maple syrup
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice (freshly squeezed)
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 2 tablespoons pumpkin seeds (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped yellow onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Mix in the red curry paste, stir well, and cook for an additional 2 minutes.
Add the pumpkin puree, vegetable broth, and coconut milk to the pot. Stir to combine.
Mix in the maple syrup, ground turmeric, ground cinnamon, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 15 minutes, stirring occasionally.
Use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a blender in batches and blend until creamy.
Stir in the fresh lime juice and adjust seasoning to taste, if necessary.
Serve the soup hot, garnished with chopped cilantro and pumpkin seeds, if desired.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4744 mg | 206% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 51.2 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3293 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
