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Bowl of healthy vegan curried pumpkin soup topped with pumpkin seeds and spices.

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 teaspoon olive oil
  • 1 large yellow onion, chopped
  • 2 garlic cloves, minced
  • 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


Slow Cooker:

  1. 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 with toppings of choice.


  1. 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, use a blender or immersion blender to blend the soup and serve warm. Serve warm 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

Parchment paper lined with protein balls.


Eating healthy doesn’t have to be boring!