Vegan Curried Pumpkin Soup
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Published Nov 16, 2018, Updated Sep 05, 2023
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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.
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 bread and more recently I made a batch of this 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 since then 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.
What Type of Pumpkins Are Best For Roasting?
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!
I’ve got a great post on how to make homemade pumpkin puree if you’re going that route!
Here’s What You Need
- olive oil – to sauté the yellow onion and garlic together. You can also use avocado oil if you prefer.
- 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.
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 great for meal prep! 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.
More Vegetarian Soup Recipes to Try
- Vegetable Soup
- Broccoli Cheddar Soup
- Quinoa Vegetable 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
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.
I never knew you could roast your own pumpkin! That sounds amazing!:)
I 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/
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.”
YES!! Mod Fam was great last night. I love that we got two episodes!
This looks delicious! I never would have thought of seasoning pumpkin with curry, but I bet it’s amazing! 🙂
This sounds delicious. I think I’m gonna run out and buy an immersion blender today just so I can make this soup!
You won’t regret it. I love my immersion blender.
I’m totally trying this recipe. Totally.
Do it! You’ll love it. 🙂
Yum! This sounds and looks so amazing! Enjoy your weekend 🙂
I am so ready for some pumpkin soup!!
Have a great trip girl. 🙂
I am so into pumpkin right now so this post was so nice to wake up to! Pumpkin yogurt, here I come.
Can’t wait for the cornbread recipe! My favorite that I’ve made is low cal pumpkin muffins. Mmm.
The pumpkin cornbread isn’t actually my recipe but I love it – http://realmomkitchen.com/482/pumpkin-cornbread/
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.
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.
So 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.
Where did you find the pumpkin?? I’ve been checking the Kroger and Martins on Cary St. and I can’t find any!! 🙁
Isaac bought the pumpkin at Kroger, but I’ve seen them outside of Whole Foods as well.
I love creamy, curried soups. Definitely adding this to the fall rotation. I’m usually a sucker for anything with ginger in it.
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!
No way – the pumpkin soup with the pumpkin cornbread would be perfect!!
this sounds PERFECT for the new season. want.
yumm! i love pumpkin and curry so this sounds amazingggg.
my favorite recipe with pumpkin would probably have to be pumpkin oatmeal 🙂
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!
Oh 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!
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.
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.
That soup sounds sooo delicious and PERFECT for fall!! (:
I love adding pumpkin to my chili or pasta sauces:)
That looks wonderful! I can’t wait to try this. I think even my non-pumpkin head hubby would like it.
Another awesome recipe.. this one sounds fantastic, too.
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!!
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!
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.
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
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. 🙂
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! 🙂
I can assure you, I will be making this!
Thanks Brittany!
Great! I hope you love it Moni.
How wonderful that you had all that wonderful roasted pumpkin and you didn’t have to do the work. Delicious soup!
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!
This looks so good! I’ve bookmarked it and can’t wait for the cooler weather to hit NYC so I can make this!
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 🙂
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.
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 🙂
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. 🙂
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.
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
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!!
I am wondering the same thing!
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
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.
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. 🙂
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 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. 🙂
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. 🙂
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!
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!
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!
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!
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.
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!