Pumpkin Curry Soup – This creamy vegan pumpkin curry soup dish is a family favorite. It’s velvety smooth and brightly colored. This Thai Curried Pumpkin Soup is naturally vegan and gluten-free, and is packed with the greatest warm and cozy curry tastes.
This simple vegan pumpkin soup cooks in one pot and has rich Thai curry, coconut, and peanut flavors. It’s nutritious, gluten-free, and dairy-free, and it comes together in under 30 minutes owing to the use of canned pumpkin, a time-saving shortcut ingredient. I was concerned that roasting a whole pumpkin would be the only way to produce a deeply flavored, delicious pumpkin soup. I imagined this giant, Cinderella-sized squash being stuck in my oven, breaking a sweat while attempting to chop it, and stringy pumpkin gunk coating every surface in my kitchen.
All Your Autumnal Dreams Are Made Of This Creamy, Savory Pumpkin Soup:
This vegan pumpkin curry soup dish is velvety smooth and beautifully colored, and it’s a hit with everyone we’ve given it to. If the leaves are changing and jack-o-lanterns begin appearing on neighbors’ porches, our families know that someone is definitely in the kitchen creating a huge pot of this curry-spiced pumpkin coconut soup. This soup is a feast for the senses, with layers upon layers of spice and squash sweetness, and there’s no better way to welcome the season than with it.
Ingredients For Thai Curry Pumpkin Soup:
You’ll need the following ingredients to prepare this curried pumpkin soup:
- We’ll use oil, onion, and garlic to make the soup’s basic sauté.
- Red curry paste, green curry paste, or yellow curry paste, depending on what you have on hand.
- If you wish, you may use chicken stock instead of vegetable stock.
- Canned pumpkin puree
- Coconut milk: To make mine extra creamy, I used full-fat coconut milk, although low-fat coconut milk would also work. Alternatively, you may use heavy cream or any other non-dairy milk of your choice.
- For seasoning, use ground cumin, ginger, and sea salt. To taste, add extra of any of these ingredients.
Of course, there are toppings! When it comes to soup toppings, you know I’m always in the “the more the merrier” camp. Here are a handful I’d definitely suggest:
- chopped fresh cilantro: a must-have for a burst of flavor.
- To add crunch, use pepitas or any other preferred nut.
- chopped red or green onions: they are a curry must-have for me.
- lime wedges: a squeeze of lime can definitely liven up this soup!
- If you want some more spice, finely slice Thai bird chilies (or you can also add crushed red chilies flakes)
To Make Pumpkin Soup, Follow These Instructions:
Guys, this one is a breeze! Simply…
- Garlic, onion, and red curry paste are sautéed. The onion oil should be softened after a few minutes of cooking. After that, add the garlic and red curry paste and cook for another two minutes.
- Combine the vegetable stock and coconut milk in a large mixing bowl. To blend, stir everything together.
- Puree the soup in a blender. Then purée the soup with a hand blender or a regular blender until it is smooth. (If you’re using a regular blender, return the soup to the stockpot.)
- Mix together the remaining ingredients. To blend, stir everything together. Cook until the mixture is at a low simmer.
- Season to taste. Taste it and season with more salt, pepper, and/or red curry paste if necessary.
- Warm the dish before serving. Finished with a liberal sprinkling of your preferred toppings.
Yes, You Can Make Pumpkin Soup with Real Pumpkin!
But hold off on chopping up that jack-o-lantern! The sort of pumpkin used to create this soup is NOT the same as the decorative pumpkins we carve. Sugar pumpkins, often known as pie pumpkins (for reasons you can probably infer) are the most traditional culinary pumpkins for this pumpkin soup recipe. Sugar pumpkin skin shouldn’t be too tough—the ideal method to peel the pumpkin is using a nice, sharp, robust vegetable peeler. Simply cut the top and bottom ends of the gourd to create a flat surface to set it on, and then peel the skin away.
Is Pumpkin Soup Good for You?
Yes! Yeah, a million billion times yes, yes, yes, yes, yeah, yes, This vegan pumpkin soup dish is creamy and rich, salty and sweet—filling it’s and delicious, but it’s also quite healthy. Pumpkin is a good food to consume since it is low in calories yet high in nutrients. Vitamins A and C, as well as fiber, zinc, and potassium, are abundant in this fruit. It’s a superfood in a nutshell. So, go ahead and have another bowl!
How Do You Make Homemade Pumpkin Soup?
The remainder of this soup recipe is a snap once you’ve peeled and diced the sweet pumpkin and butternut squash. Here’s how to prepare a creamy pumpkin soup that’ll blow your mind:
- Begin as usual! In a small amount of oil, sauté the onions for a few minutes before adding the garlic. We like to prepare this soup in a Dutch oven, although a stock pot would suffice.
- Add the diced pumpkin and squash, as well as the curry, nutmeg, ginger, red pepper, salt, and pepper, as well as the stock.
- Bring everything to a boil, then reduce to a low heat and cook until the pumpkin and squash are tender. This will take around 20 minutes and will leave your home smelling wonderful.
- In a food processor or with an immersion blender, puree the soup.
- Pour in the coconut milk, mix well, and serve in a dish.
Variations That Are Possible:
Do you want to shake things up a little? Please feel free to…
- Make your own pumpkin roasted. Feel free to roast and purée your own pumpkin puree instead of using canned pumpkin puree. Here’s a quick lesson on how to do it.
- Toss in some protein. Chicken, shrimp, steak, or tofu would be excellent additions to this soup if you wanted to make it more protein-rich.
- Make it a little softer. If you don’t like a lot of spice in your cuisine, start with 1 tablespoon red curry paste and adjust the intensity as needed. If you find the soup to be too hot, simply add extra coconut milk and vegetable stock.
- Make it a little spicier. Feel free to add additional red curry paste and/or a couple thinly sliced Thai red bird chilies if you want your dish hot.
With Pumpkin Soup, What Should I Serve?
- Bread. The ideal soup accompaniment! Serve this Rosemary Olive Oil Bread or a loaf from your neighborhood bakery.
- Veggies. Pair this soup with a side of Roasted Zucchini for a nutritious supper.
- Salad. Serve with a simple and refreshing salad, such as this Anytime Arugula Salad.
Have you Started Thinking About Thanksgiving yet?
Psssst. This creamy pumpkin soup is a great way to start your Thanksgiving meal. It’s also great as a small lunch or dinner, paired with a salad or some bread.
How To Store Curry Pumpkin Soup?
Refrigerate leftovers for up to 1 week or freeze for up to 2 months in an airtight container. Allow to defrost in the refrigerator overnight before reheating on the stovetop or in the microwave.
MORE DELICIOIUS RECIPES HERE:
- 2 tbsp. extra-virgin olive oil or 2 tbsp. coconut oil
- 1 1/2 cup finely chopped sweet yellow onion
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, minced
- 3 tbsp. red curry paste (Thai)
- 2-3 cups low-sodium vegetable broth or low-sodium chicken stock, divided if the soup is not vegetarian.
- 2 tablespoons almond butter or peanut butter
- 2 pure pumpkin puree cans not the filling for pumpkin pie
- 1/2 tablespoon light brown sugar or coconut sugar Do not exclude; it helps to balance the soup's taste.
- 1 teaspoon cumin powder
- 1/2 teaspoon salt (kosher)
- 1/4 teaspoon black pepper, ground
- 1/4 teaspoon cayenne pepper, plus more to taste
- 1 can light coconut milk
- Toppings: include chopped toasted peanuts or pepitas, fresh cilantro, coconut cream, or plain nonfat Greek yogurt.
Melt the coconut oil in a big saucepan or Dutch oven over medium heat. Sauté for 5 minutes, or until the onion is transparent. Cook for a further minute, or until the garlic and ginger are aromatic. Add the Thai curry paste and mix well.
Whisk together 1/3 cup veggie broth and the almond butter or peanut butter in a small bowl or large measuring cup until smooth. Fill the saucepan with the mixture. Add the pumpkin, coconut sugar, cumin, salt, pepper, and cayenne to the remaining vegetable broth, along with 1 2/3 cup. Stir until everything is fully blended.
Puree the soup with an immersion blender until entirely smooth, adding a little coconut milk if the soup is too thick to mix easily. Alternatively, you can ladle the soup into a blender or food processor in small batches and puree it. Add the remaining coconut milk and mix well. If the soup is too thick, thin it up with more vegetable broth until it reaches the appropriate consistency.
Season with more salt, black pepper, and/or cayenne pepper to taste. (Depending on your vegetable broth, you may need to add an extra pinch of salt.) Serve with desired toppings while still hot.
Serve warm, with your favorite toppings liberally sprinkled on top. Alternatively, store in an airtight container and keep refrigerated for up to 3 days or frozen for up to 3 months.