Vegan Curried Pumpkin Soup

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.

Bowl of healthy vegan curried pumpkin soup topped with pumpkin seeds and spices.

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.

Two bowls of healthy vegan curried pumpkin soup topped with pumpkin seeds and herbs. Sprigs of herbs are around the bowls.

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 sense, because it’s so good!

Hands holding a bowl of healthy vegan curried pumpkin soup topped with pumpkin seeds and fresh thyme.

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.

Two bowls of healthy vegan curried pumpkin soup topped with pumpkin seeds and herbs. Sprigs of herbs are around the bowls.

More Vegetarian Soup Recipes to Try:

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. 

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Bowl of healthy vegan curried pumpkin soup topped with pumpkin seeds and spices.

Vegan Curried Pumpkin Soup


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6

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:

  1. 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.
  2. 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:

  1. 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

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    56 comments
    1. Jennifer B.
      October 3, 2020 AT 6:41 pm

      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!

      1. Brittany Mullins
        October 4, 2020 AT 7:52 pm

        Ahh that makes me so happy to hear, Jennifer!! I’m so glad you loved this soup. Thanks for trying it. 🙂

    2. Alex
      November 7, 2019 AT 12:29 pm

      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

      1. Brittany Mullins
        November 7, 2019 AT 12:50 pm

        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.

    3. Kelsey
      January 26, 2019 AT 5:49 pm

      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!!

      1. Alex
        November 7, 2019 AT 12:31 pm

        I am wondering the same thing!

    4. Steffi
      November 21, 2018 AT 1:11 pm

      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.

      1. Brittany Mullins
        November 21, 2018 AT 3:13 pm

        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

    5. Caitlyn
      November 16, 2018 AT 8:51 am

      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 🙂

      1. Brittany Mullins
        November 16, 2018 AT 8:55 am

        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. 🙂

    6. Denise DeSerio
      December 25, 2016 AT 7:44 am

      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.

    7. Ying&Yang
      October 1, 2011 AT 4:15 am

      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 🙂

    8. Fit Chick in the City
      September 29, 2011 AT 4:15 pm

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

    9. James
      September 28, 2011 AT 2:52 pm

      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!

    10. Kristi Rimkus
      September 25, 2011 AT 6:53 pm

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

    11. Moni’sMeals
      September 24, 2011 AT 3:24 pm

      I can assure you, I will be making this!

      Thanks Brittany!

      1. Eating Bird Food
        September 25, 2011 AT 6:10 pm

        Great! I hope you love it Moni.

    12. Natasha
      September 24, 2011 AT 11:27 am

      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

      1. Eating Bird Food
        September 24, 2011 AT 12:09 pm

        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! 🙂

    13. Irina G
      September 24, 2011 AT 9:33 am

      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. 🙂

    14. Lindsay
      September 23, 2011 AT 2:54 pm

      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

    15. Lindsay @ biking before bed
      September 23, 2011 AT 1:11 pm

      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.

    16. Hilliary@HappilyEverHealthy
      September 23, 2011 AT 12:12 pm

      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!

    17. Nicole
      September 23, 2011 AT 12:08 pm

      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!!

    18. Steph @ StephSnacks
      September 23, 2011 AT 11:16 am

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

    19. Tiff @ Love Sweat and Beers
      September 23, 2011 AT 9:07 am

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

    20. BroccoliHut
      September 22, 2011 AT 8:10 pm

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

    21. Haley @ Fit, Young, and Fabulous
      September 22, 2011 AT 7:47 pm

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

    22. Evan Thomas
      September 22, 2011 AT 5:13 pm

      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.

    23. Beth (Well I’ll Be)
      September 22, 2011 AT 5:02 pm

      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.

    24. Tichina
      September 22, 2011 AT 2:43 pm

      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!

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