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    Vegan Pumpkin Soup

    Published: Sep 12, 2020 · Modified: Dec 18, 2020 by Sina · This post may contain affiliate links · 6 Comments

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    Vegan Pumpkin Soup

    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! 

    two bowls of pumpkin soup on a marble countertop

    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. 

    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! 

    What You Need For This Recipe:

    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 that go into this recipe on a marble countertop with labels

    • 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

    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!

    a collage of four step-by-step photos that show 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. 

    a pot with cubed pumpkin, carrots, and potatoes with coconut milk and vegetable broth

    5. Step: Then add the vegetable broth and the coconut milk.

    pumpkin soup in a pot with a wooden spoon before blending

    6. Step: Bring to a boil and then reduce the heat and simmer for about 15 minutes until the vegetables are soft. 

    a pot with vegan pumpkin soup on a marble countertop with a wooden spoon

    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. 

    Recipe 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 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. 

    two bowls of vegan pumpkin soup on a marble countertop with a spoon on the side

    FAQs:

    What’s The Easiest Way To Cut the 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. 

    What Are The Best Pumpkins For Soup? 

    My favorite kinds of pumpkins for soup are butternut, sugar pumpkin, and red kuri squash. 

    a hand dipping a spoon into a bowl of pumpkin soup

    Optional Add-Ins: 

    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! 

    Not a Fan of Red 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: 

    • Vegan Broccoli Soup
    • Red Lentil Soup
    • Vegan Pho 
    • Potato Stew
    • Creamy Vegetable Soup
    • Vegan Potato Soup 
    • Vegan “Chicken” Noodle Soup 
    • Vegan Lentil Soup 
    • 30 Hearty and Comforting Vegan Soup 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!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina

    Vegan Pumpkin Soup in a white and brown bowl with a hand holding a spoon and a bunch of parsley in the background

    Vegan Pumpkin Soup

    This vegan pumpkin soup with coconut milk is super thick, creamy, and rich. Serve it as a starter for a dinner party or as a comforting main meal on colder days! It's cheap, quick, and very easy to prepare. 
    5 from 10 votes
    Print Pin Rate
    Course: Entrées, Soup
    Cuisine: American
    Prep Time: 15 mins
    Cook Time: 15 mins
    Servings: 6 Portionen
    Calories: 219kcal
    Author: Sina

    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. 

    Nutrition

    Calories: 219kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 12g | Sodium: 384mg | Potassium: 927mg | Fiber: 3g | Sugar: 6g | Vitamin A: 13770IU | Vitamin C: 22.1mg | Calcium: 69mg | Iron: 5.5mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.
    Previous Post: « Banana Milk
    Next Post: Vegan Pumpkin Pie »

    Reader Interactions

    Comments

    1. Nel

      November 21, 2022 at 12:13 am

      What size can of coconut milk?

      Reply
      • Sina

        November 21, 2022 at 10:38 am

        Hi Nel,
        You need a 13.5 oz can of coconut milk.

        Reply
    2. Patrick Libuda

      February 17, 2022 at 7:31 pm

      5 stars
      Nice to have a recipe for a tasty soup :)

      Reply
    3. Miriam M Anderson

      January 23, 2022 at 1:23 am

      5 stars
      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.

      Reply
    4. ray wilshier

      July 08, 2021 at 2:07 am

      5 stars
      great recipe, used butternut pumpkin and sweet potato

      Reply
    5. Gerda

      December 28, 2020 at 4:32 pm

      5 stars
      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!

      Reply

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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