Vegan Curried Pumpkin Soup
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Published Nov 16, 2018, Updated Jan 10, 2025
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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.
After Isaac roasted a 12-pound pumpkin for brewing pumpkin beer (yes, really!), I ended up with about six cups of leftover pumpkin puree. Naturally, I’ve been putting it to good use—snacking on roasted pumpkin seeds, making pumpkin overnight oats, baking healthy pumpkin bread, and now this curried pumpkin soup.
Inspired by Kath’s creamy curry butternut soup, this version swaps in pumpkin and uses coconut milk to keep it dairy-free and vegan. The white beans add creaminess and protein, making this soup hearty enough for a full meal. Pair it with a side salad and some warm bread, and you’ve got the ultimate cozy fall dinner!
Table of Contents
Why You’ll Love This Soup
- Cozy and comforting – This creamy pumpkin soup is packed with warm spices and rich flavors, making it the perfect bowl to curl up with on a cool fall evening.
- Protein-packed – The cannellini beans and coconut milk make this soup hearty, satisfying, and surprisingly filling—no side dish required.
- Great for meal prep – It stores like a dream and reheats beautifully, so you can enjoy it all week long without any extra effort.
- Customizable – You can play with the spices, swap ingredients, or get creative with the toppings to make it truly your own.
Here’s What You Need
- olive oil – to sauté the yellow onion and garlic together.
- 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.
Substitutions
- Olive oil: Any neutral cooking oil, like avocado or grapeseed oil, works just as well.
- Coconut milk: For a lighter soup, use light coconut milk. You can also substitute with cashew cream, almond milk, or heavy cream if you’re not vegan.
- Cannellini beans: White beans like great northern or navy beans work as a substitute. Chickpeas could also work but may give the soup a slightly different texture.
- Spices: If you don’t have garam masala, use a mix of cinnamon, cloves, and cardamom, or simply increase the curry powder. Add a pinch of cayenne for extra heat if you like it spicy.
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 a great meal prep recipe! 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.
Frequently Asked Questions
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!
If you’re not a fan of coconut milk, cashew cream, almond milk, or even oat milk will work. For a richer texture, try using vegan heavy cream or regular heavy cream if you’re not strictly vegan.
More Vegetarian Soup Recipes to Try
- Vegetable Soup
- Broccoli Cheddar Soup
- Quinoa Soup
- Lentil Stew with Kale
- Sweet Potato Soup
- Slow Cooker Minestrone Soup
- Butternut Squash Red Lentil Soup
More Savory Pumpkin Recipes to Try
- Creamy Pumpkin Pasta
- Tofu Pumpkin Curry
- Black Bean Pumpkin Burgers
- Pumpkin Cornbread Muffins
- Pumpkin Spice Salmon
- Maple Balsamic Tempeh Bowls with Pumpkin Rice
- Pumpkin Rice
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Vegan Curried Pumpkin Soup
Ingredients
- 1 teaspoon olive oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 2 15 ounce cans cannellini beans, drained and rinsed*
- 2 15 ounce cans pumpkin or 3 1/2 cups pumpkin puree
- 1 15 ounce can coconut milk, regular or light
- 4 cups low-sodium vegetable broth
- 1 Tablespoon curry powder
- ½ Tablespoon garam masala
- ½ 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 and use an immersion blender to blend the soup.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
great soup. brought to church soup supper, everyone asked for the recipe. Will definitely put this in the rotation.
YAY! I am so glad this recipe is a hit and everyone loved it, Adam. Thank you so much for sharing your review + star rating, I really appreciate it!
SO GOOD!!! You inspired me to make pumpkin puree from scratch for my first time, and then I had so much I didn’t know what to do with it so looked through your recipes and found this incredible soup!
It is so light yet filling and the flavors are perfect together. Thank you!!
Ahh this is amazing, Stefanie. I am happy you found this recipe, gave it a try, and are loving it. Thanks so much for coming back and sharing your review + star rating, I really appreciate it.
I made this according to the directions and it was truly disgusting. I could not eat it at all.
Hi Ellen – I am so sorry this recipe didn’t turn out as you had hoped.
This is so creamy and comforting! It’s been a cold and rainy day here so I needed something warm and this hit the spot, including for someone who isn’t a pumpkin fan. Will be adding it to my regular meals. 🙂
Ahh this is so amazing, Sarah! I am glad you gave this soup a try and it is a hit. Thank you for sharing your review + star rating, I really appreciate it!
Hi Brittany. This is AWESOME!!! I love Pumpkin Soup at this time of year. But, Curry & White beans (protein…yea!!!)Garam Masala…YUM!!! It’s delish!!!!
Thank you for all your scrumptious recipes!!!
WOO! It makes me so happy to hear that you are loving this recipe, Angie. Thank you so much for your review + star rating, I really appreciate it!
The spices add such a nice warmth to the natural sweetness of the pumpkin. I love how easy this recipe is and make a batch for lunches for the week.
So glad you loved this recipe, Courtney. Thanks for the review. I so appreciate it!
Love this recipe and so does my family. I have always loved pumpkin soup but never felt satisfied with the soup alone until I tried this recipe. It is very filling.
Ahh yay!! That makes me so happy to hear. I’m glad this recipe was a hit with your family. Thanks for making it and for coming back to leave a review. I so appreciate it!
This was delicious!!! Everything I want in a soup and more. I did add about 3/4 cup of carrots to the saute stovetop. Topped with cilantro and Cholula. Thank you for these great recipes. I’ll make this one again soon for sure!!
Ahh yay, that makes me so happy to hear, Kristine! I’m so pumped you loved this soup. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂
This soup is amazing! It’s super easy, flavorful, and filling! Even my boyfriend (who is skeptical of all things with curry powder in them) kept saying over and over how good it is. This soup is going to be on repeat this fall and winter! Thank you so much!
Ahh yay, that makes me so happy to hear!! I’m glad this soup was a hit. Thanks for making it and for coming back to leave a comment + star rating, Autumn. I really appreciate it. 🙂
Delicious. Never cooked anything with fresh pumpkin before. I made puree and then used it for this recipe. So so so good. I replaced one can of beans with chickpeas and added chilli flakes on top
I’m so glad you loved this soup, Alison! Thanks for making it and for coming back to leave a review. I so appreciate it!
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. 🙂