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Bowl of healthy vegan curried pumpkin soup topped with pumpkin seeds and spices.
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4.47 from 13 votes

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!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Lunch/Dinner
Cuisine: American
Keyword: curried pumpkin soup
Servings: 6
Calories: 236kcal

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