This vegan pumpkin soup with coconut milk is super thick, creamy, and rich. It’s cheap, quick, and very easy to prepare. It comes together in just 30 minutes!
Why This Recipe Works
This soup is one of my favorite soups for fall days! It also makes a great addition to your holiday table. Serve it as a starter for a dinner party or as a comforting main meal on colder days.
It’s super healthy while being pretty simple to make. The recipe couldn’t be much easier. The hardest part is cutting up the pumpkin. The rest of the recipe is super quick and easy!
I chose to add potatoes because they make the soup creamy and filling. Besides, I added carrots because their slightly sweet taste goes perfectly with the sweet and earthy flavor of the pumpkin. Fresh ginger, garlic, and onion provide this soup with lots of flavor.
I love to spice up my pumpkin soup with red curry paste. The lemongrass and the galangal give it a really nice taste!
The coconut milk makes it super creamy and adds a light coconut taste that goes perfectly with the red curry paste.
It’s a warm and comforting soup that just bursts with flavor!
You don’t need many ingredients for this recipe. It’s mostly fresh vegetables and a few staples you’ve most likely got at home anyways.
Ingredients & Substitutions
- Pumpkin – butternut, sugar pumpkin, or red kuri squash.
- Canned Coconut Milk – I used full-fat coconut milk.
- Red Curry Paste – make sure to use a vegan brand.
- Potatoes – I like buttery Yukon gold potatoes for soups.
- Vegetable Broth – mine is vegan, organic, and low sodium .
How To Make This Recipe
1. Step: Finely chop the onion and the garlic.
2. Step: Peel and cut the pumpkin, the potatoes, and the carrots into medium cubes.
3. Step: Heat some oil in a large pot and sauté the onion for about 3 minutes or until translucent. Add the the garlic and cook for another minute.
4. Step: Then add the pumpkin, the potatoes, and the carrots.
5. Step: Then add the vegetable broth and the coconut milk.
6. Step: Bring to a boil and then reduce the heat and simmer for about 15 minutes until the vegetables are soft.
7. Step: Use an immersion blender to puree the pumpkin soup or transfer it to a blender. Stir in the red curry paste, the lime juice, and season it with salt and pepper.
Tips & Tricks
- I used an immersion blender to puree the soup directly in the pot, which I think is the easiest way.
- If you want to make your soup spicier, you could add some red pepper flakes.
- Don’t leave out the fresh lime juice. It gives the soup even more flavor and freshness and it blends in really well.
- Make sure the red curry paste you use is vegan if you want the pumpkin soup to be 100 % plant-based. Some brands contain shrimp paste.
- The spiciness of the red curry paste depends on the brand you’re using. So adjust the amount of curry paste.
Storing
Stored in an airtight container in the fridge, the pumpkin soup will last 4-5 days.
Freezing
You can freeze this vegan pumpkin soup for up to 3 months. Make sure to let it cool down completely before freezing it.
A Few Words on Pumpkins
The Easiest Way To Cut a Pumpkin
Peeling and cutting a pumpkin can be a real pain. But there are some easy tricks!
Slice your pumpkin in half and place it cut side down on a microwave safe dish with a little water. Microwave the pumpkin until it’s easy to remove the skin and cut it into pieces.
This will take about 5 minutes. Be careful as the pumpkin will be really hot. You could also bake your pumpkin in the oven for the same effect.
The Best Pumpkins For Soup
My favorite kinds of pumpkins for soup are butternut, sugar pumpkin, and red kuri squash.
Serving Suggestions
You could sprinkle the soup with:
- pumpkin seeds
- homemade croutons
- green onions
- chopped parsley
- red pepper flakes
- chopped walnuts
You could also top it off with a bit of coconut cream or vegan cream.
I especially like to do this if I serve the pumpkin soup for a festive occasion like Thanksgiving or Christmas. It makes it look super nice and colorful!
Version without Curry Paste
If you’re not a fan of curry paste, you could also leave it out and add an apple or two together with the vegetables.
This adds some really nice flavor to the pumpkin soup. I also love to add some balsamic reduction and chopped walnuts in this case.
Related Recipes
I Love To Hear From You!
I hope you like this vegan pumpkin soup as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Pumpkin Soup
Ingredients
For the vegan pumpkin soup:
- 25 oz pumpkin (butternut, sugar pumpkin, or red kuri squash)
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped or minced
- 1/2 teaspoon finely chopped ginger
- 1 can coconut milk
- 2 medium-sized potatoes, cut into cubes
- 2 large carrots, cut into cubes
- 2 1/4 cups vegetable broth
- juice of half a lime
- 1 teaspoon red curry paste (more if your curry paste is not very spicy)
- salt, to taste
- black pepper, to taste
To serve:
- freshly chopped parsley
- red pepper flakes
- coconut cream
Instructions
- Finely chop the onion and the garlic. Peel and cut the pumpkin, the potatoes, and the carrots into medium cubes.
- Heat some oil in a large pot and sauté the onion for about 3 minutes or until translucent. Add the the garlic and the ginger and cook for another minute. Then add the pumpkin, the potatoes, and the carrots.
- Then add the vegetable broth and the coconut milk. Bring to a boil and then reduce the heat and simmer for about 15 minutes until the vegetables are soft.
- Use an immersion blender to puree the pumpkin soup or transfer it to a blender.
- Stir in the red curry paste, the lime juice and season with salt and pepper.
Notes
- I used an immersion blender to puree the soup directly in the pot, which I think is the easiest way.
- If you want to make your pumpkin soup spicier, you could add some red pepper flakes.
- Don’t leave out the fresh lime juice. It gives the soup even more flavor and freshness and it blends in really well.
- Make sure the red curry paste you use is vegan if you want the pumpkin soup to be 100 % plant-based. Some brands of curry paste contain shrimp paste.
- My favorite kinds of pumpkins for soup are butternut, sugar pumpkin, and red kuri squash.
Nel
What size can of coconut milk?
Sina
Hi Nel,
You need a 13.5 oz can of coconut milk.
Patrick Libuda
Nice to have a recipe for a tasty soup :)
Miriam M Anderson
Easy to make and oh sooo good! I have lots of neck pumpkins for my garden and will be making this soup for the rest of the winter.
ray wilshier
great recipe, used butternut pumpkin and sweet potato
Gerda
Made this, and it was so good, we kept eating and made a full meal. Very surprising flavour, we used vindaloo curry paste and lemon juice and they combined to perfection. Thanks for posting! Today: your pumpkin muffins. Your site is great!