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. 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.
This pumpkin soup is inspired by Kath’sĀ creamy curry butternut soup. We had it at her house and I’ve made the soup several times sense, 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.
If you try this vegan curried pumpkin soup, be sure to leave a comment and star rating letting me know how it turns out. Your feedback is super helpful for me and other EBF readers who are planning to try the recipe.Ā
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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!Ā
Ingredients
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 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 TablespoonĀ garam masala
- 1/2 Tablespoon sea salt
- 1Ā teaspoon ground pepper
- toppings: extra salt and pepper, roasted pumpkin seeds, coconut milk yogurt and fresh thyme
Instructions
- To make in a slow cooker: Heat oil in a skillet (or the base of your slow cooker if your slow cooker allows for sautƩing) 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.
- To make on the stove top: 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 or immersion blender to blend the soup and serve warm.
- Serve 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’sĀ Creamy Curry Butternut Soup
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
Sweet and Savvy says
September 22, 2011 at 6:24 amI never knew you could roast your own pumpkin! That sounds amazing!:)
Eating Bird Food says
September 22, 2011 at 8:08 amI know! I had never roasted a pumpkin before either, but it’s really not difficult and very similar to roasting winter squash. Here’s a good tutorial – http://www.elanaspantry.com/how-to-roast-a-pumpkin-in-10-steps/
chelsey @ clean eating chelsey says
September 22, 2011 at 6:54 amOh 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.”
Eating Bird Food says
September 22, 2011 at 8:37 amYES!! Mod Fam was great last night. I love that we got two episodes!
Erika - The Teenage Taste says
September 22, 2011 at 6:58 amThis looks delicious! I never would have thought of seasoning pumpkin with curry, but I bet it’s amazing! š
Going Steady says
September 22, 2011 at 7:34 amThis sounds delicious. I think I’m gonna run out and buy an immersion blender today just so I can make this soup!
Eating Bird Food says
September 22, 2011 at 8:38 amYou won’t regret it. I love my immersion blender.
Joanna Sutter says
September 22, 2011 at 7:34 amI’m totally trying this recipe. Totally.
Eating Bird Food says
September 22, 2011 at 8:34 amDo it! You’ll love it. š
Lauren @ What Lauren Likes says
September 22, 2011 at 7:49 amYum! This sounds and looks so amazing! Enjoy your weekend š
Lauren says
September 22, 2011 at 7:52 amI am so ready for some pumpkin soup!!
Have a great trip girl. š
Erin says
September 22, 2011 at 8:08 amI am so into pumpkin right now so this post was so nice to wake up to! Pumpkin yogurt, here I come.
Claire @ Live and Love to Eat says
September 22, 2011 at 8:22 amCan’t wait for the cornbread recipe! My favorite that I’ve made is low cal pumpkin muffins. Mmm.
Eating Bird Food says
September 22, 2011 at 8:36 amThe pumpkin cornbread isn’t actually my recipe but I love it – http://realmomkitchen.com/482/pumpkin-cornbread/
Jesse (Out To Lunch Creations) says
September 22, 2011 at 8:44 amThis 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.
Molly says
September 22, 2011 at 10:22 amHi 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.
Eating Bird Food says
September 22, 2011 at 12:55 pmSo 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.
Liz @ IHeartVegetables says
September 22, 2011 at 10:38 amWhere did you find the pumpkin?? I’ve been checking the Kroger and Martins on Cary St. and I can’t find any!! š
Eating Bird Food says
September 22, 2011 at 12:50 pmIsaac bought the pumpkin at Kroger, but I’ve seen them outside of Whole Foods as well.
Gina @ Running to the Kitchen says
September 22, 2011 at 10:57 amI love creamy, curried soups. Definitely adding this to the fall rotation. I’m usually a sucker for anything with ginger in it.
Ashley @ Freckles & Spice says
September 22, 2011 at 11:12 amHaha, 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!
Eating Bird Food says
September 22, 2011 at 12:49 pmNo way – the pumpkin soup with the pumpkin cornbread would be perfect!!
lynn @ the actor's diet says
September 22, 2011 at 11:15 amthis sounds PERFECT for the new season. want.
Haley @ Health Freak College Girl says
September 22, 2011 at 1:33 pmyumm! i love pumpkin and curry so this sounds amazingggg.
my favorite recipe with pumpkin would probably have to be pumpkin oatmeal š
Tichina says
September 22, 2011 at 2:43 pmI can barely contain my excitement haha! I love pumpkin and hot soups, there’s something so comforting about it š I’ll definitely be making this in the near future!
CarliCraves says
September 22, 2011 at 3:49 pmOh 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!
Beth (Well I'll Be) says
September 22, 2011 at 5:02 pmThis 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.
Evan Thomas says
September 22, 2011 at 5:13 pmThis 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.
Haley @ Fit, Young, and Fabulous says
September 22, 2011 at 7:47 pmThat soup sounds sooo delicious and PERFECT for fall!! (:
BroccoliHut says
September 22, 2011 at 8:10 pmI love adding pumpkin to my chili or pasta sauces:)
Tiff @ Love Sweat and Beers says
September 23, 2011 at 9:07 amThat looks wonderful! I can’t wait to try this. I think even my non-pumpkin head hubby would like it.
Steph @ StephSnacks says
September 23, 2011 at 11:16 amAnother awesome recipe.. this one sounds fantastic, too.
Nicole says
September 23, 2011 at 12:08 pmFor 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!!
Hilliary@HappilyEverHealthy says
September 23, 2011 at 12:12 pmThis 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!
Lindsay @ biking before bed says
September 23, 2011 at 1:11 pmI 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.
Lindsay says
September 23, 2011 at 2:54 pmWow! 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
Irina G says
September 24, 2011 at 9:33 amYou 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. š
Natasha says
September 24, 2011 at 11:27 amThank 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
Eating Bird Food says
September 24, 2011 at 12:09 pmYay! 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! š
Moni'sMeals says
September 24, 2011 at 3:24 pmI can assure you, I will be making this!
Thanks Brittany!
Eating Bird Food says
September 25, 2011 at 6:10 pmGreat! I hope you love it Moni.
Kristi Rimkus says
September 25, 2011 at 6:53 pmHow wonderful that you had all that wonderful roasted pumpkin and you didn’t have to do the work. Delicious soup!
James says
September 28, 2011 at 2:52 pmI 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!
Fit Chick in the City says
September 29, 2011 at 4:15 pmThis looks so good! I’ve bookmarked it and can’t wait for the cooler weather to hit NYC so I can make this!
Ying&Yang says
October 1, 2011 at 4:15 amThis 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 š
Denise DeSerio says
December 25, 2016 at 7:44 amI 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.
Caitlyn says
November 16, 2018 at 8:51 amYour 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 š
Brittany Mullins says
November 16, 2018 at 8:55 amShoot! 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. š
Steffi says
November 21, 2018 at 1:11 pmYum 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.
★★★★★
Brittany Mullins says
November 21, 2018 at 3:13 pmYay!! So glad that you enjoyed it, Steffi!! Thanks for coming back to leave a comment and let me know how it turned out. <3
Kelsey says
January 26, 2019 at 5:49 pmHello! 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!!