Happy soup season, my chickpeas! Today I've got a delicious vegan soup recipe that you're going to want to make over and over again this fall. This Creamy Pumpkin Curry Soup is perfectly spiced, packed full of veggies, and is super creamy - you would never know it was dairy free!
This recipe is delicious on its own, and would also make a great vegan option at your Thanksgiving feast this year! It's got a perfect balance of flavors from the curry spices, the savory pumpkin, and even some sweetness from apple and sweet potato.
Inspiration for Creamy Pumpkin Curry Soup
Last Thanksgiving my husband and I picked up some pre-made vegan-friendly dishes from our local Whole Foods to contribute to Thanksgiving dinner - including a Pumpkin Curry Soup. I was a bit skeptical as it sounded like an unusual flavor combination, but I wanted to give it a go. It turns out that the curry spices are a great twist on traditional pumpkin soup, and it ended up being one of my favorite options at the holiday table!
This year I decided to recreate my own version. I wanted mine to be a little heavier on the pumpkin and a little lighter on the curry (the Whole Foods version has quite a kick!). I also wanted mine to be super creamy, and of course oil-free.
This soup has just the right kick of curry spice and all the cozy vibes. I am also happy to report that when I was battling a cold a few weeks ago, it was the perfect meal to soothe my sore throat.
Ingredients
This soup is packed full of fall produce! Let's go over what we are working with today.
- Onion, garlic, carrot, & celery: these are very common ingredients to get a soup started. They are aromatic, savory, and pair well with lots of other flavors - including pumpkin!
- Veggie broth: to bring in some liquid and get everything perfectly soupy.
- Maple syrup, sweet potato, and apple: these are going to bring some sweetness to our soup, which perfectly balances the curry spices.
- Pumpkin purée: the perfect fall addition to our cozy soup!
- Curry powder, ginger powder, cumin, & coriander: we are going heavy on the spices and heavy on the flavor.
- Coconut milk: to make things creamier.
- Maple syrup: for just a touch of sweetness at the end.
How to Make Creamy Pumpkin Curry Soup
Full recipe is of course down below, but here are the basics so you know what you're getting into.
- Sauté your onion, carrot, celery, and garlic.
- Pour in veggie broth and water. Bring everything to a boil.
- Add sweet potatoes and apples to the pot. Cover and let simmer.
- Add pumpkin purée and spices. Cook for a few minutes.
- Blend up your soup until super smooth.
- Stir in coconut milk, salt, and maple syrup. Allow to warm.
- Serve and enjoy!
Tips & Tricks
I'm obsessed with this soup and I hope you become obsessed as well! Here are some tips & tricks on how you can best enjoy this cozy fall meal.
- If you want an even stronger curry flavor, feel free to add more spices. The spices we are working with today are pretty flavorful, so I'd suggest making the recipe as is and then giving it a taste test and adding more spices (small amounts at a time) at the very end if you want more!
- You can also adjust the thickness of the soup once you reach the end of the recipe! The thickness of this soup depends largely on your pumpkin purée, so it does vary a bit each time I make it. If you want to thin it out, just add in some extra veggie broth at the end.
- I love this one on its own for lunch or dinner, but it would also be a great side soup! And of course it would be a beautiful vegan Thanksgiving option this holiday season!
- Looking for other cozy soups this holiday season? Check out my Roasted Butternut Squash Soup or my Tomato Basil Soup next!
Enjoy!
📖 Recipe
Creamy Pumpkin Curry Soup
Ingredients
- ½ medium yellow onion - diced
- 2 cloves garlic - minced
- 1 medium carrot - diced
- 2 ribs celery - diced
- 4 cups veggie broth
- 2 cups water
- 1 medium sweet potato - peeled and diced
- 1 medium Gala apple - peeled, cored, and diced.
- 2 cans pure pumpkin purée
- 3 teaspoon curry powder
- 2 teaspoon ginger powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¾ cup coconut milk
- salt, to taste
- 1 tablespoon pure maple syrup
- Optional toppings: pumpkin seeds, drizzle of coconut milk, cilantro
Instructions
- Bring a large nonstick pot to medium-high heat. Add your onion, carrot, celery, garlic, and a splash of water to prevent sticking. Sauté for 2 minutes, adding more water to prevent sticking as needed.
- Pour in veggie broth and water and bring the mixture to a boil.
- Add sweet potatoes and apples to the pot. Cover and reduce heat to medium-low. Bring to a simmer and let simmer until potatoes and apples can be very easily pierced with a fork (usually about 15 minutes).
- Add pumpkin purée, curry powder, and ginger to the pot. Mix to incorporate and allow to cook for 3-5 minutes.
- Blend up your soup by either carefully transferring it to a high powered blender and blending (this likely will need to be done in a couple of batches), or by using an immersion blender. (Typically you will get smoother results by using a regular blender rather than an immersion blender).
- (If using a regular blender, pour soup back into the pot and return to medium heat). Add coconut milk, salt, and maple. Stir to combine and allow the soup to warm through evenly (this should only take a minute or two). If desired, you may add an optional ½ - 1 cup of water to get a thinner consistency.
- Serve and top with pumpkin seeds, cilantro, and/or a drizzle of coconut milk if desired. Enjoy!
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your soup-making ways.
Stay joyfully balanced!
David says
Oh yeah this soup is my love language and really healthy too!
Delaney Marie says
So glad you loved it!