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!
Servings: 6
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
Serving: 1/6 of recipe | Calories: 236kcal | Carbohydrates: 40g | Protein: 9g | Fat: 6g | Saturated Fat: 4g | Sodium: 990mg | Fiber: 14g | Sugar: 8g