Vegan Curried Pumpkin Soup

Today’s my Friday! I’m taking off work tomorrow for a road trip north for a friend’s wedding so I get to pretend today is Friday. Woo-hoo!

In light of yesterday’s post about eating with the seasons I have a tasty fall recipe to share. Isaac roasted a 12 lb pumpkin this past weekend for brewing pumpkin beer. Not only was I excited about having pumpkin beer on tap at our house in a few weeks but I was also excited to find out that he had a ton of leftover roasted pumpkin. I blended up what was left and made ended up with about 6 cups of pumpkin puree. I’ve been eating roasted pumpkin seeds, pumpkin pie overnight oats, pumpkin pie yogurt and recently made a curried pumpkin soup. Next up, pumpkin cornbread.

curried pumpkin soup.jpg

Vegan Curried Pumpkin Soup

Serves 6 / Print Recipe

This soup is inspired by Kath Eats’ Creamy Curry Butternut Soup. I had the soup last year at Kath and Matt’s house warming party and was amazed at how delicious it was. I’ve made the soup several times in the past, but this time I used the recipe as a guide and made a few changes – the base for this version is pumpkin instead of butternut squash and it’s vegan! The soup comes out tasting delightfully flavorful and creamy. Serve it with a side of greens and toasty bread for dipping and you’ll have a definite crowdpleaser.

Ingredients

  • 1 large yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1 (15 oz) can Light Coconut Milk
  • 2 (15 oz) cans cannellini beans (or other white bean – like great northern or navy), drained and rinsed
  • 3 1/2 cups pumpkin puree or 2 (15 oz) cans
  • 4 cups low sodium vegetable broth
  • 1 Tablespoon curry powder
  • 1/2 T garam masala
  • 1/2 Tablespoon sea salt
  • 1 1/2 teaspoons ground pepper

Preparation

  1. In a skillet, cook onion and garlic in oil until translucent.
  2. Place onion and garlic along with all other ingredients into a crock pot. Stir to combine.
  3. Cook soup on low for 4-6 hours.
  4. Use an immersion blender to blend until the soup is smooth and serve.

I love cooking soup in the crock pot because I can set it and forget it, but if you don’t have a crock pot or 4-6 hours of time to wait for dinner- no worries. This soup can be cooked on the stove top as well. Just cook the onions and garlic in a large pot, add all remaining ingredients into the pot. Bring the soup to a boil and then simmer for 20-30 minutes. Turn off heat, use a blender to blend the soup and serve. Also, the immersion blender (aff. link) makes blending the soup really easy, but if you don’t have one, you can also do small batches in a regular blender.

pumpkinsoup.jpg

Okay friends, have a lovely Friday Thursday.

What’s your favorite pumpkin recipe?

PS – Did you watch Modern Family last night? We did and it was so funny, per the usual. It’s going to be a great season, but both Isaac and I want the old Lilly back. :)

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Comments

  1. I never knew you could roast your own pumpkin! That sounds amazing!:)

  2. Oh this looks incredible. I was thinking about making an apple pumpkin curry soup this fall. And YES I watched Modern Family – oh my gosh, it’s the best thing ever. “I don’t know if I can have a boy and teach my son all the things my dad taught Claire.”

  3. This looks delicious! I never would have thought of seasoning pumpkin with curry, but I bet it’s amazing! :-)

  4. This sounds delicious. I think I’m gonna run out and buy an immersion blender today just so I can make this soup!

  5. I’m totally trying this recipe. Totally.

  6. Yum! This sounds and looks so amazing! Enjoy your weekend :)

  7. I am so ready for some pumpkin soup!!

    Have a great trip girl. :)

  8. I am so into pumpkin right now so this post was so nice to wake up to! Pumpkin yogurt, here I come.

  9. Can’t wait for the cornbread recipe! My favorite that I’ve made is low cal pumpkin muffins. Mmm.

  10. This soup sounds fantastic! I don’t have a slow cooker so I’ll be making it in a big pot on the stove. Modern Family was great last night, I didn’t know there were two episodes back to back so I was really excited when another episode came on after the first. I agree about Lilly, the other one was so much cuter.

  11. Hi Brittany,
    I got to watch Modern Family last night and laughed and laughed. Good choice. I also have my first Camelback water bottle. I LOVE it. Where can I get more of them in Richmond. Have fun at the wedding.

    • So glad you liked Modern Family Molly!! I know for sure that you can buy the Camelback water bottles, filters and accessories at REI in short pump. You might also be able to find them at Dick’s.

  12. Where did you find the pumpkin?? I’ve been checking the Kroger and Martins on Cary St. and I can’t find any!! :(

  13. I love creamy, curried soups. Definitely adding this to the fall rotation. I’m usually a sucker for anything with ginger in it.

  14. Haha, I agree about Lily on Modern Family!
    I love this pumpkin soup recipe. Do you think it would be too much make the soup and cornbread together?? I’m thinking no…
    Growing up I would celebrate fall by getting a pumpkin whoopie pie from the Amish at our farmer’s market. It was my favorite thing. Brisk Saturday mornings with my mom at the market and baked goods!

  15. this sounds PERFECT for the new season. want.

  16. yumm! i love pumpkin and curry so this sounds amazingggg.

    my favorite recipe with pumpkin would probably have to be pumpkin oatmeal :)

  17. I can barely contain my excitement haha! I love pumpkin and hot soups, there’s something so comforting about it :D I’ll definitely be making this in the near future!

  18. Oh may gosh. This recipe sounds sooo good. Combines a fall favorite (pumpkin) and a very new favorite for me (curry). Can’t wait to try! I have a good fall curry recipe here: http://carlicraves.wordpress.com/2011/08/18/tamaras-truffles/

    Thanks for sharing!

  19. This soup looks amazing. I can’t imagine how lovely it made your house smell while cooking in the crock pot! I’m going to have to try this soon, I’m always looking for crock pot recipes.

  20. This sounds really delightful! I’m looking forward to trying lots of pumpkin recipes this season. Too bad I can’t find it at the store yet.

  21. That soup sounds sooo delicious and PERFECT for fall!! (:

  22. I love adding pumpkin to my chili or pasta sauces:)

  23. That looks wonderful! I can’t wait to try this. I think even my non-pumpkin head hubby would like it.

  24. Another awesome recipe.. this one sounds fantastic, too.

  25. For the pumpkin cornbread recipe, did you use eggs or use egg alternative? I tend to use flax and water mixed, but wondered if you tried it this way. I love cornbread and love pumpkin, so it sounds like something to try! Thanks!!

  26. This looks delicious! I made a easy pumpkin soup yesterday with black beans, pumpkin and chicken broth! I am going to have to give this recipe a try!

  27. I love the idea of using the beans to make the soup thick and creamy. I think traditional pumpkin pie is my favorite pumpkin recipe. And toasted pumpkin seeds after carving a jack o lantern.

  28. Wow! I’m so impressed that you roasted a pumpkin! The soup looks so good. And Modern Family. OMG. I am so glad that it is back on. Although I have been watching old episodes every week. Life without Cam (my fave) would be so sad. I totally agree about lilly

  29. You have SO many great pumpkin recipes! I am going pumpkin patching with friends in a couple of weeks (for the first time EVER, for me anyway). I’m really excited to bring home a pumpkin and I was wondering: what’s your FAVORITE recipe to make? I need ideas! Thanks. :-)

  30. Thank you for this recipe! I made it at home last night and it was by far one of the best soups I’ve ever tasted (and easy)! I paired it with some cornbread too. Delish!!! What a way to start of Fall….Yummmm

    • Yay! I think your the first person to try the recipe and I’m so glad you enjoyed it. Not sure if you have any leftovers, but if you do than just wait, it will taste even better over the next few days! :)

  31. I can assure you, I will be making this!

    Thanks Brittany!

  32. How wonderful that you had all that wonderful roasted pumpkin and you didn’t have to do the work. Delicious soup!

  33. I am SO excited about this recipe! Last year was the first year I started liking pumpkin – so interesting how our tastes evolve – and now I want to give this a go!

  34. This looks so good! I’ve bookmarked it and can’t wait for the cooler weather to hit NYC so I can make this!

  35. Ying&Yang says:

    This calls for anticipation of Halloween as pumpkins will have become abundant! Perhaps using real pumpkin instead of cans will give it even a more natural and tasty flavor :)

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