Pumpkin Soup Recipe - Easy, Vegan, Creamy (2024)

This is the best recipe for a delicious, healthy, vegancreamypumpkin soup with coconut milk and curry – It is very quick and easy to make and perfect for cold days to warm up!

The Best Pumpkin Soup – My favorite recipe!

This creamy pumpkin soup is my favorite as it is a traditional family recipe that I published on my blog a few years ago. And because I still make this delicious soup often and with pleasure, it was high time to give the old blog post an update with new pictures and a recipe video.

With the help of the detailed step-by-step instructions, the creamy pumpkin soup is guaranteed to succeed for everyone – whether beginner or cooking pro!

Quick and easy pumpkin soup

What I love most about this easy one-pot pumpkin soup is that you can make it without much effort, and it’s ready super fast in just approx. 20 minutes! Plus, you can modify the basic recipe to your liking by swapping out ingredients for other alternatives or even adding extra veggies or different protein sources like tofu or chickpeas. It’s freezer-friendly and perfect for meal prep as you can store leftovers in the fridge and reheat whenever you’re craving a warm soup.

You can serve the pumpkin soup just like it is as a side dish or as a main course with freshly baked homemade bread, flatbread, naan or bread rolls on the side.

Ingredients needed

• Pumpkin: I prefer Hokkaido, also known as red kuri squash, as it has an edible skin. However, you can also use another variety like butternut squash.
• Potatoes: or sweet potatoes
• Carrots: or other soup vegetable
• Coconut oil: or another vegetable oil or vegan butter
• Onion: white or red onion
• Ginger
• Curry powder: e.g. yellow curry powder Madras
• Paprika powder: or chili powder
• Nutmeg: optional
• Vegetable broth
• Coconut milk: or dairy-free cooking cream
• Salt and pepper
• Lemon juice

For garnish (optional)

• Yogurt: e.g. coconut yogurt or other dairy-free yogurt or coconut cream
• Pumpkin seeds
• Chili flakes
• Fresh parsley

How to make the best pumpkin soup

As always, I recommendchecking out these step-by-step instructions and the recipe video first. Then you’ll find the full recipe with exactmeasurementsin the recipe card below!

Step 1: Cut the vegetables

First, core and chop the pumpkin into chunks. Peel the potato and carrots and cut them into rough pieces as well. Then peel and finely chop the onion, garlic and ginger.

Step 2: Roast the vegetables and cook the soup.

Now heat the coconut oil in a large saucepan or pot and sauté the onion for about 3 minutes until translucent. Then add garlic cloves and ginger and sauté for another 1-2 minutes. Next, add pumpkin, potato and carrot cubes with curry and paprika powder and sauté for about 3 minutes. Then pour in the vegetable broth, bring to a boil and simmer with the lid on for about 20 minutes, or until the pumpkin flesh is soft.

Tip: If the soup gets too thick, you can add more vegetable broth or coconut milk. Or if you like it thicker, you can cook it without the lid on a little longer until it thickens.

Step 3: Puree and serve

Then add coconut milk, sea salt, black pepper, and lemon juice to taste and blend until smooth using an immersion blender or reguar blender. Serve the creamy pumpkin soup in bowls and garnish with vegan yogurt or coconut cream, pumpkin seeds, chili flakes and fresh parsley as desired. Bon appetite! 🙂

Tips and recipe notes

• Feel free to add different vegetables like celery, broccoli, cauliflower, zucchini or bell peppers. Just saute it briefly with the onions before adding the rest of the ingredients.
• If you want more protein in your soup, feel free to add crispy fried tofu cubes or any legumes like beans, peas, chickpeas or lentils.
• Of course, you can use other spices or add additional ones like turmeric, coriander, cayenne pepper or whatever you like. Also feel free to try other types of curry powder or Thai curry paste for a different flavor.

How to store homemade soup?

Leftover pumpkin soup will keep for about 5 days in the refrigerator if stored in an airtight container. You can also freeze it in portions in a freezer-safe container or freezer bag for up to 3 months. That way you’ll always have a serving of homemade pumpkin soup on hand!

This creamy pumpkin curry soup is:

• Vegan (dairy-free)
• Gluten-free
• Healthy
• Nutritious
• Satisfying
• Fiber-rich
• Quick and easy to make
• Versatile
• Flavorful
• Incredibly delicious!
• Perfect for lunch, dinner, and meal prep!

More easy vegan soup recipes

• Vegan Pizza Soup
• Creamy Sweet Potato Soup
• Red Lentil Dahl
• Thai Carrot Ginger Soup
• Creamy Cauliflower Soup
• Vegan Potato Leek Soup
• Roasted Pumpkin Soup
• Cream of Mushroom Soup
• Creamy Tomato Soup
• Vegan Lasagna Soup
• Minestrone Soup
• Thai Peanut Ramen Noodle Soup
• Mushroom and Rice Soup
• Salmorejo

If you try this easy vegan pumpkin soup with coconut milk and curry, feel free to leave me a comment and a star rating on how you liked this recipe! And if you take a photo of your creamy soup and share it onInstagram oder Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I would love to see your result! Happy cooking! 😊

IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂