Vegan Curried Pumpkin Soup

Recipe courtesy The 30-Minute Vegan: Soup’s On!

Recipe photo courtesy of Amaya Green

Warm up your fall evenings with this delightful Curried Pumpkin Soup. With its rich and creamy texture, this recipe combines the earthy sweetness of pumpkin with the aromatic spices of curry and cumin. Topped with a hint of cilantro and crunchy pumpkin seeds, it's a comforting bowl of autumn goodness that can easily be customized with different squash varieties or a Mexican twist for a delightful variation.

Serves 6 - 8

Prep time: 20 minutes

Total time: 30 minutes

Curried Pumpkin Soup

Ingredients

  • 5 cups vegetable stock or water

  • 1 1/4 cup diced yellow onion

  • 3/4 cup diced celery

  • 1/2 teaspoon seeded and diced hot chile pepper

  • 4 large garlic cloves

  • 4 cups pumpkin, 1/2 inch chop

  • 1 1/2 teaspoons curry powder

  • 1/2 teaspoon ground cumin

  • 2 teaspoons sea salt, or to taste

  • 1/4 teaspoon ground black pepper

  • 1 1/2 cups unsweetened coconut milk, soy milk, soy creamer, or oat milk

  • 2 tablespoons finely chopped cilantro

  • 1/4 cup toasted pumpkin seeds

Instructions

  1. Place the vegetable stock in a 3 quart pot over high heat. Add all of the ingredients except the soy creamer and cilantro, and cook until the pumpkin is just soft, approximately 15 minutes, stirring occasionally.

  2. Add the coconut milk, carefully transfer to a blender, and blend until creamy.

  3. Return to the pot, add the cilantro and cook for 5 minutes over medium low heat, stirring occasionally. Top with pumpkin seeds before serving.

Variations

  • Replace the pumpkin with any squash such as butternut, acorn or buttercup.

  • Replace the curry powder with 2 teaspoons of chile powder, and 1/2 teaspoon of chipotle chile powder for a Mexican flair.