Vegan Curried Pumpkin Soup
Hello & Happy Monday!!
While the pumpkin season is somewhat behind us, I won’t lie, I still crave pumpkin concepts on the regular. Some of my most favorite pumpkin recipes are actually not the sweet, but the savory.
Enter the classic Curried Pumpkin Soup!
For some reason, curry blends seamlessly with pumpkin and combining savory with a lil bit of sweet (apples + pumpkin), you get a really wonderful flavor profile. Once upon a time, I was never a soup person.
I found them to not be filling or flavorful enough and the list goes on. However, you can really pack on the flavor through roasting and other methods, throw in cashews for protein, and create a meal out of it. In addition, soups are just so easy to make, affordable, involve minimal ingredients, can be made in bulk, and are just my go to these days!
What I love about this curried pumpkin soup, is everything! It’s sweet from the apple, savory from the onions, colorful, easy, is pumpkin flavored with notes of curry, is perf for any season, you can use canned pumpkin versus the fresh, has no heavy cream but coconut milk, can be made in bulk for meal prep, and is one of my staple favorites!
If you’re all about effortless dishes and all things pumpkin, you have to try my favorite vegan Curried Pumpkin Soup!
Why this recipe is great:
Notes of pumpkin and curry
can easily be made in bulk
Eat Drink Shrink
15 minPrep Time
25 minCook Time
40 minTotal Time
- 1 tablespoon vegan butter
- 1 tablespoon olive oil
- 1 medium leek, chopped (about 1 cup)
- 1 cup peeled, chopped Golden Delicious apple
- 1 tablespoon curry powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup dry white wine (optional)
- 1 can pumpkin puree
- 1 1/2 cups butternut squash or sweet potatoes, (optional for a thicker texture)
- 3 1/2 cups unsalted vegetable stock
- 1/2 cup coconut milk
- 2 tablespoons pure maple syrup
- Salt/Pepper as needed
- Heat vegan butter and oil in a large pot oven over medium until butter melts.
- Add chopped leeks and apples; cook 6 minutes, stirring occasionally. If you don't have leeks, use a yellow onion.
- Stir in curry powder, cinnamon, nutmeg; cook 1 minute. Increase heat to medium-high.
- Add wine; cook 2 minutes or until liquid is reduced and slightly syrupy, stirring to scrape up browned bits.
- Add pumpkin and stock to pan and coconut milk; bring to a boil.
- Reduce heat to medium-low, cover, and simmer 8 minutes or until apple is very tender.
- Place the pumpkin mixture in a blender. Blend until smooth. Return soup to pan; stir in maple syrup, salt, and pepper.
- If the soup is not thick enough blend a portion of the pumpkin soup with butternut squash or sweet potatoes.
- Divide soup among 4 bowls; top with coconut milk, pumpkin seeds, curry powder, shiitake bacon, and julienne-cut apples.