I think I might serve this Curried Vegan Pumpkin Soup on Halloween night and probably bonfire night too. Not only that, but I have managed to convince my American friend to serve this up for Thanksgiving Day. And guess who has been invited along for that? OK, so I am shameless in my ‘eating as much pumpkin as I can’ ploys.
Luckily we live near my OH’s aunt and uncle’s Kitchen Garden. They grow quite an extraordinary amount of pumpkins and squashes. Their kitchen garden was established to feed about 30 people almost exactly 200 years ago. And they have kept it going, so that the garden is still as productive as it always was. That means they have plenty of spare vegetables. So I never run out of pumpkins. Ever.
This Vegan Pumpkin Soup can work with a whole different combination of spices – and I have tried them all. This particular combination has curry powder, ginger and coconut milk. It makes it a rather warming and, fragrant and creamy soup all at the same time which is exactly what you need for chilly days or nights.
Great is that this soup is all about easy. It is made from pantry staples, comes together in about 20 mins is big on flavour and immensely adaptable. What’s not to love?
Vegan Pumpkin Soup Tools
KITCHEN TOOLS, UTENSILS & APPLIANCES NEEDED
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Here are some of the items you will need to make this recipe.
How To Make Vegan Pumpkin Soup
Step 1. Sautee the onions till soft.
Step 2. Add in the ginger, garlic, curry powder and pumpkin, followed by the tomatoes, stock, chilli, salt and pepper.
Step 3. Simmer until the pumpkin is soft.
Step 4. Switch off heat and allow the soup to cool and then puree with hand blender.
Step 5. Then add in coconut milk, mix well and adjust the seasoning.
And there you have it.
Vegan Pumpkin Soup with Almond Milk
This is a Vegan Pumpkin Soup with coconut milk. Prefer to make Vegan Pumpkin Soup with almond milk instead then no problem. Just add almond milk instead of coconut milk at the end and you are all good.
Pumpkin Carrot Soup
Why not make this a Pumpkin Carrot Soup instead by swapping half the pumpkin for some carrots instead?
Weight Watchers Points in Vegan Pumpkin Soup
If you replace the oil used for frying with a calorie-controlled cooking spray, there are 7 Freestyle points per serving.
What To Serve With Vegan Pumpkin Soup
Other Vegan Soup Recipes
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Curried Vegan Pumpkin Soup
- 1 tbsp olive oil
- 2 onions peeled and chopped
- 1 tbsp minced ginger
- 2 garlic cloves minced
- 1 1/2 tbsp curry powder
- 800 g of peeled deseeded chopped pumpkin
- 2 large tomatoes chopped
- 3 cups (750 ml) vegetable stock
- Chilli flakes to taste
- Ground black pepper
- 1 cup (240 ml) coconut milk
- Heat soup pot with the olive oil and fry the onions for about 5 mins till soft.
- Add in the ginger, garlic, curry powder and pumpkin and stir for 1 min until flavours develop.
- Add in the tomatoes, stock, chilli, salt and pepper and bring to the boil.
- Reduce the heat and simmer for about 10 minutes until the pumpkin is soft.
- Switch off heat and allow the soup to cool and then puree with hand blender.
- Then add in coconut milk, mix well and adjust the seasoning.
- Warm soup thoroughly and garnish with coconut milk or chilli flakes before serving.