30-Minute Coconut Curry Pumpkin Soup
A creamy vegan pumpkin soup made in one pot with canned pumpkin, coconut milk and warm curry spices. Cozy, naturally gluten-free and ready in about 30 minutes.
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Servings: servings
Equipment
- Large pot or Dutch oven
- Immersion blender (optional)
Ingredients
- 2 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 tablespoon curry powder mild or hot
- 1 teaspoon ground ginger
- ½ teaspoon ground coriander
- ½ teaspoon salt
- 4 cups vegetable broth low-sodium
- 2 cans pumpkin puree 15 oz each (about 3½ cups), not pumpkin pie filling
- 1 can coconut milk 13.5 to 14 oz, full-fat
- 2 teaspoon soy sauce or tamari for gluten-free
- toasted pumpkin seeds for serving (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent.
- Add the garlic, curry powder, ginger, coriander and salt. Cook for 1 to 2 minutes, stirring constantly, until fragrant.
- Stir in the vegetable broth, pumpkin puree, coconut milk and soy sauce until smooth.
- Bring to a boil, then reduce the heat to low, cover and simmer for 15 to 20 minutes, stirring occasionally.
- For an extra-silky texture, blend briefly with an immersion blender (optional). Taste and adjust the seasoning.
- Ladle into bowls and top with toasted pumpkin seeds, a swirl of coconut milk and fresh cilantro, if you like.
Notes
Red curry version: replace the curry powder with 2 tablespoon red curry paste and finish with lime juice.
Storage: refrigerate up to 5 days or freeze up to 3 months. Thin with a splash of broth when reheating.
Nutrition (Estimate per Serving)
Serving: 1bowlCalories: 243kcalCarbohydrates: 18gProtein: 4gFat: 19gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 950mgPotassium: 490mgFiber: 5gSugar: 7gVitamin A: 20944IUVitamin C: 8mgCalcium: 64mgIron: 5mg
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