Pumpkin Curry Soup
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This pumpkin curry soup is creamy, cozy and full of warm spices. Made with pumpkin, coconut milk and white beans for a simple vegan meal that tastes so comforting.
When Isaac roasted a huge pumpkin for a batch of pumpkin beer, I ended up with a big bowl of homemade pumpkin puree. I have been putting it in everything lately, from pumpkin overnight oats to healthy pumpkin bread, and this pumpkin curry soup was an easy yes!
It is such a cozy pumpkin soup. The warm curry spices, creamy coconut milk and white beans mix right into the pumpkin and create the silkiest, most comforting bowl. The beans make it thick and creamy without any dairy. Add warm bread and a simple salad and you have the kind of fall dinner that makes the whole house smell amazing.
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“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!!”
Why I Love This Pumpkin Curry Soup
- Creamy without cream: Coconut milk gives the soup a smooth, velvety texture that feels rich even though it is completely dairy free.
- Big curry flavor: The blend of curry powder and warm spices makes this soup smell amazing and gives each bowl a deep, comforting flavor.
- Naturally vegan: You do not need any swaps or special ingredients to keep this recipe fully plant based. Everything comes straight from the pantry.
- Perfect for fall meals: This soup reheats well, tastes even better the next day and works great for lunches, dinners or meal prep.
Ingredients Needed
- olive oil – used to sauté the onion and garlic so the flavors soften and become sweet.
- yellow onion and garlic – these build a savory base that gives the soup so much depth.
- cannellini beans – they blend right in and make the soup thick and creamy while adding a boost of plant based protein.
- pumpkin – you’ll need either two 15-ounce cans or about three and a half cups of homemade pumpkin puree.
- canned coconut milk – full-fat coconut milk gives the soup a rich, velvety texture that tastes so comforting. Light coconut milk works, but it will not be as creamy.
- vegetable broth – use a low sodium broth so you can season the soup the way you like it. Vegetable stock works just as well.
- seasonings – a cozy mix of curry powder, garam masala, sea salt and pepper brings all the flavors together. I’ll also sometimes grate in a little fresh ginger for extra warmth!
- toppings – a swirl of coconut milk, roasted pumpkin seeds and fresh thyme make each bowl feel a little extra special.
How to Make Pumpkin Curry Soup
This soup is easier to make than it looks. Everything cooks together in one pot and the curry spices blend right into the pumpkin to make the creamiest fall bowl.
Step 1: Warm the olive oil in a large soup pot over medium heat. Add the onion and garlic and cook until they are soft and fragrant.
Step 2: Stir in the pumpkin puree, coconut milk, beans, broth and spices. Bring everything to a gentle boil.
Step 3: Lower the heat and let the soup simmer for about 20 to 30 minutes so the flavors come together.
Step 4: Turn off the heat and use an immersion blender to blend the soup until smooth and creamy. Then serve warm with your favorite toppings.
Note: You can make this soup in a slow cooker too! You will find the full slow cooker directions in the recipe card below.
Tips for the Best Soup
- Blend until completely smooth: An immersion blender makes it easy to blend the soup right in the pot. If you don’t have one, carefully transfer the soup to a regular blender in batches and blend until silky, then return it to the pot.
- Adjust the curry to your taste: Curry powders can vary, so start with the amount listed and add more at the end if you want a stronger flavor. A pinch of cayenne adds gentle heat if you like it spicy.
- Season at the end: Taste the soup after blending. The beans and pumpkin mellow the flavors, so you might want an extra pinch of salt or another squeeze of lemon to brighten it.
How to Store Leftovers
This soup keeps really well which makes it great for meal prep.
Fridge: Store the soup in an airtight container in the fridge for 4 to 5 days. Reheat it on the stove or in the microwave until warm.
Freezer: This soup also freezes well. Let it cool completely, then freeze in a freezer safe container. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
This soup is cozy and flavorful, not overly spicy. You can increase the heat with a pinch of cayenne or extra curry powder if you like more kick.
Coconut milk makes the soup creamy, but you can use cashew cream or a thick oat milk if you want another dairy free option. The texture will change slightly but still be delicious.
You can skip blending if you prefer a chunkier texture, but blending gives this soup its smooth and creamy finish. If you do not have an immersion blender you can blend the soup in batches in a regular blender.
Yes. This recipe is delicious on its own, but you can add extra veggies like spinach, carrots or even roasted butternut if you want a heartier bowl.
More Savory Pumpkin Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pumpkin Curry 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 puree or 3 ½ cups homemade 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.
Like This Recipe? Rate & Comment Below!
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.
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!
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
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. 🙂
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.
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 🙂
This looks so good! I’ve bookmarked it and can’t wait for the cooler weather to hit NYC so I can make this!
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!
How wonderful that you had all that wonderful roasted pumpkin and you didn’t have to do the work. Delicious soup!
I can assure you, I will be making this!
Thanks Brittany!
Great! I hope you love it Moni.