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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. 
Course Entrées, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 Portionen
Calories 219kcal
Author Sina


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


  • 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. 


  • 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. 


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