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Description
Comforting and filling vegan curried pumpkin soup made with coconut milk and cannellini beans. The beans give this pumpkin soup a nice, thick texture and add a little protein! You can make the soup in your slow cooker or on the stovetop!
Ingredients
- 1 teaspoon olive oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 2 (15oz) cans cannellini beans, drained and rinsed*
- 2 (15 oz) cans pumpkin (or 3 1/2 cups pumpkin puree)
- 1 (15 oz) can coconut milk (regular or light)
- 4 cups low sodium vegetable broth
- 1 Tablespoon curry powder
- 1/2 Tablespoon garam masala
- 1/2 Tablespoon sea salt
- 1 teaspoon ground pepper
- toppings: extra salt and pepper, roasted pumpkin seeds, coconut milk yogurt and fresh thyme
Instructions
Slow Cooker:
- Heat oil in a skillet (or the base of your slow cooker if your slow cooker allows for sautéing) over medium-high heat. Add onion and garlic and cook until translucent and fragrant.
- Place cooked onion and garlic along with all the other ingredients into your slow cooker. Stir to combine. Cook soup on low for 4-6 hours. Use an immersion blender to blend until the soup is smooth. Serve warm with toppings of choice.
Stovetop:
- Heat oil in a large soup pot and cook the onions and garlic until soft and fragrant. 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 or immersion blender to blend the soup and serve warm. Serve warm with toppings of choice.
Notes
- Cannellini beans are also called white kidney beans. If you can’t find them navy beans also work.
- If you don’t have an immersion blender you can blend the soup in a regular blender doing small batches at a time. Just be super careful as the soup will be hot and can splash out of the blender.
- Inspired by Kath’s Creamy Curry Butternut Soup
- Category: Lunch/Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 236
- Sugar: 8g
- Sodium: 990mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 14g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan curried pumpkin soup, curried pumpkin soup
Leave a Comment
This velvety delight is the perfect soup to ease us into fall. It came together in no time at all on the stovetop & will be keeping up warm all weekend. Definitely one of the best soups ever. Thank you, Brittany!
★★★★★
Ahh that makes me so happy to hear, Jennifer!! I’m so glad you loved this soup. Thanks for trying it. 🙂
Brittany, approximately how much in cups would you say a serving size is? I am not sure how to add the nutrition into my food tracking app because I don’t know how much 1/6 of the recipients is in measurements. 1 cup, 2 cups? Would love to know your thoughts!
A
Hey Alex! I responded on IG to this comment as well, but I don’t have the serving size… which I know isn’t ideal. I’ll try to measure it next time I make it. That said, if you already have it made, you can measure the full soup by weight or volume and divide by six to get the serving size. Hope this helps.
Hello! Not sure if someone already asked this, but I see that it serves 6, do you know about how many cups would be a serving?? Looks amazing!! Thank you!!
I am wondering the same thing!
Yum Yum Yum I just made this soup today and it was sooooo good!!! Very filling, tasty. I used low fat coconut milk and it tastes fine.
★★★★★
Yay!! So glad that you enjoyed it, Steffi!! Thanks for coming back to leave a comment and let me know how it turned out. <3
Your description at the beginning says this soup is made with coconut milk, but it’s not included in your list of ingredients. Do we just put in a can of coconut milk with the other ingredients? Thanks! This sounds delicious 🙂
Shoot! I was editing the order of the ingredients this morning and the coconut milk accidentally got deleted. Just added it back in. Sorry about that. 🙂
I made this last night and it was amazing! The only thing I did differently was to reserve one of the cans of beans aside until after the soup was pureed. Then I added the second can of beans. It gave the soup some texture.
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 🙂
This looks so good! I’ve bookmarked it and can’t wait for the cooler weather to hit NYC so I can make this!
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!
How wonderful that you had all that wonderful roasted pumpkin and you didn’t have to do the work. Delicious soup!
I can assure you, I will be making this!
Thanks Brittany!
Great! I hope you love it Moni.
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! 🙂
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. 🙂
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
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.
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!
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!!
Another awesome recipe.. this one sounds fantastic, too.
That looks wonderful! I can’t wait to try this. I think even my non-pumpkin head hubby would like it.
I love adding pumpkin to my chili or pasta sauces:)
That soup sounds sooo delicious and PERFECT for fall!! (:
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.
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.
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!
I can barely contain my excitement haha! I love pumpkin and hot soups, there’s something so comforting about it 😀 I’ll definitely be making this in the near future!