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.

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. 


Vegan Curried Pumpkin Soup

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


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


  1. 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.
  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.
  3. 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.
  4. 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
  • Category: Lunch/Dinner
  • Method: Slow Cooker
  • Cuisine: American


  • 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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  1. 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!

    • 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.

  2. 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!!

  3. 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.

  4. 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 🙂

  5. 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.

  6. 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 🙂

  7. 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!

  8. 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

    • 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! 🙂

  9. 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. 🙂

  10. 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

  11. 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!!

  12. 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.

  13. 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!

  14. Haha, 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!

  15. Hi 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.

  16. This 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.

  17. Oh 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.”

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