4.45 76 Published Nov 16, 2018, Updated Jul 22, 2024 I’ve been eating roasted pumpkin seeds, pumpkin overnight oats, healthy pumpkin bread and more recently I made a batch of this curried pumpkin soup. Next up, pumpkin cornbread. This pumpkin soup is inspired by Kath’s creamy curry butternut soup. We had it at her house and I’ve made the soup several times since then because it’s so good! For this version I’m using pumpkin instead of butternut squash and coconut milk to make it dairy-free and vegan! The soup comes out tasting delightfully flavorful and super creamy. The key here is adding in the white beans because once blended they make the soup nice and thick and amp up the protein, which makes this soup suitable as a meal. Serve it with a side of greens and toasty bread for dipping and you’ll have a definite crowd-pleaser.
What Type of Pumpkins Are Best For Roasting?
Look for “sugar,” “sweet” or “pie” pumpkins that are about 2 pounds in weight. Regular pumpkins used for carving aren’t great options for making pumpkin puree. The flesh is a bit too stringy and watery. But sugar pumpkins are the perfect texture for roasting and puréeing. You can save the seeds and make roasted pumpkin seeds from either type of pumpkin to top the soup! I’ve got a great post on how to make pumpkin puree if you’re going that route!
Here’s What You Need
olive oil – to sauté the yellow onion and garlic together. You can also use avocado oil if you prefer. yellow onion and garlic – together they provide a savory base for the soup. cannellini beans – adding cannellini beans will not only amp of the protein but will also help make this soup ultra creamy. pumpkin – you’ll need either 2 15-ounce cans or about 3 1/2 cups of homemade pumpkin puree. canned coconut milk – you can use regular or light, but regular will give it the ultimate creamy texture! vegetable broth – look for low-sodium to control the sodium content of your soup. seasonings – curry powder, garam masala, sea salt and ground pepper. toppings – extra salt and pepper to taste, roasted pumpkin seeds, coconut milk yogurt and fresh thyme.
How to Make Curried Pumpkin Soup
The best part about this soup? You can make it the traditional way, over the stovetop. Or you can pop everything into your slow cooker and enjoy a tasty soup after a long day at work!
Using a Slow Cooker
Using a Stovetop
How to Store
You can store this soup in an airtight container in the fridge for 4-5 days, which makes this soup a great meal prep recipe! Just reheat the soup over the stove or in a microwave-safe bowl if you’re in a hurry. You can also store this soup in the freezer. I recommend thawing in the fridge overnight before reheating.
More Vegetarian Soup Recipes to Try
Vegetable Soup Broccoli Cheddar Soup Quinoa Vegetable Soup Lentil Stew with Kale Sweet Potato Soup Slow Cooker Minestrone Soup Butternut Squash Red Lentil Soup
More Savory Pumpkin Recipes to Try
Creamy Pumpkin Pasta Tofu Pumpkin Curry Black Bean Pumpkin Burgers Pumpkin Cornbread Muffins Pumpkin Spice Salmon Maple Balsamic Tempeh Bowls with Pumpkin Rice Pumpkin Rice
