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.
In light of my recent 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.
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!
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
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. You can also use a blender, just be careful to not overfill. It’s best to blend in batches. The soup will be hot!
Serve warm with toppings of choice.
Using a 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 and use an immersion blender to blend the soup. You can also use a blender, just be careful to not overfill. It’s best to blend in batches. The soup will be hot!
Serve warm with toppings of choice.
How to Store
You can store this soup in an airtight container in the fridge for 4-5 days, which makes this soup great for meal prep! 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.