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Vegan Pumpkin Soup with Coconut Milk and Curry Spices

Vegan pumpkin soup with coconut milk is simmered with curry spices, then blended until silky smooth. A finish of lime juice brightens the creamy soup, while warming ginger, cumin, and cayenne add depth.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp neutral oil
  • 1 yellow onion medium, chopped
  • 1 tsp kosher salt
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger peeled, grated
  • 1.5 tbsp curry powder
  • 1 tsp ground cumin
  • 0.25 tsp cayenne pepper
  • 2 can (15 oz) pumpkin puree not pumpkin pie filling
  • 4 cup low-sodium vegetable broth
  • 1 can (13.5 oz) unsweetened coconut milk
  • 1 tbsp lime juice
  • 0.25 tsp black pepper

Equipment

  • 1 5-quart Dutch oven
  • 1 immersion blender

Method
 

  1. Heat the oil in a 5-quart Dutch oven over medium heat, then add the onion and salt and cook for 5–7 minutes, stirring occasionally, until the onion is softened.
  2. Add the garlic, ginger, curry powder, cumin, and cayenne and cook for 30 seconds, stirring, until fragrant.
  3. Stir in the pumpkin puree and vegetable broth, bring to a gentle simmer, and cook uncovered for 15 minutes.
  4. Remove the pot from the heat and blend the soup with an immersion blender until smooth, keeping the blender head submerged to prevent splatters.
  5. Stir in the coconut milk, lime juice, and black pepper, then heat over low for 2–3 minutes until hot; do not boil.

Notes

For the smoothest soup, keep the immersion blender head submerged to prevent splatters, and do not boil after adding the coconut milk. Refrigerate leftovers for up to 4 days; freezer-friendly. Use light unsweetened coconut milk for a lower-fat option.