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’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!
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.Print
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!
- 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 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
- To make in 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. 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.
- 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
- 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