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Creamy Pumpkin Curry Soup recipe by Joyful Balance.

Creamy Pumpkin Curry Soup

Delaney Marie
This Creamy Pumpkin Curry Soup is perfect for cozy soup season! It is perfectly spiced, packed full of veggies, and is super creamy - you would never know it was dairy free! Perfect for a simple weeknight meal, as a side, or as a vegan option at your Thanksgiving table!
*Note that From Start To Finish is an estimate that assumes about 15 minutes to prep all your ingredients (including chopping veggies), and 40 minutes to complete the actual recipe.
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From Start to Finish55 minutes
Servings6

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!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!