Creamy Curried Vegan Pumpkin Soup with Coconut Milk

Sep 26, 2017 (Last updated Nov 4, 2026) by Hannah Sunderani

Say hello to this creamy vegan pumpkin soup! Made simply on a stovetop by cooking pumpkin with sweet potatoes in a warming curry spice mixture, and blending with canned coconut milk for a creamy finish. It’s warm, hearty, and full of delicious fall flavours!

This cozy soup is made with just a few wholesome and simple ingredients. It’s so easy to make, but it’s still special enough to kick off your Thanksgiving celebrations. It’s the perfect soup for any occasion – be it a midweek dinner to Holiday gatherings amongst friends and family.

So, let me tell you exactly how to make this vegan pumpkin soup so that you can enjoy it pronto.

Ingredient Notes:

This recipe uses simple and real-food ingredients. There’s nothing fancy or finicky about this recipe. Here’s what you’ll need:

• Cooking Pumpkin: The star of the show! Cooking pumpkins are small and easy to carry and cut, and the skin is edible, so there’s no peeling required. If you can’t find cooking pumpkin, I recipe tested this with a kabocha squash and it was delicious!
• Sweet Potatoes: Sweet potatoes help to thicken the soup and add a gentle sweet flavour to the pumpkin which is so lovely. They’re also incredibly comforting and take really well to the curry spice flavours in this soup.
• Onions and Garlic: White onions and garlic are cooked in coconut oil until the onions turn translucent, building a flavourful base for the soup. I always like to start my soup with a garlic and onion base because it’s classic and easy to build upon. And nothing gives your house a warm and inviting feel like the smell of cooking onion and garlic!
• Vegetable Broth: Vegetable broth helps to deepen the soup flavour and add a bit of umami. I like to use vegetable broth because it’s naturally vegan and vegetarian. It’s sometimes helpful to keep a little extra on hand so that you can thin the soup to your desired consistency after blending.
• Spices: Curry powder, cinnamon and paprika give this soup its warm, spiced fall flavour that’s so irresistible.
• Coconut Milk: This is what makes the soup rich and creamy without any dairy. You only need 1/2 can, so a little goes a long way.
• Toppings: This is optional, but I love to top this soup with spicy roasted chickpeas and a few pieces of freshly chopped purple kale. They add a little crunch and visual aesthetic that I love. Toasted pumpkin seeds would also be a really nice topping.

How to Make Vegan Pumpkin Soup

This vegan pumpkin soup is so easy to make! You don’t need to be a master chef to ace this recipe. All you do is cook the vegetables, simmer them with the spices, blend, and stir in the coconut milk. I promise everyone can make this recipe.

All the details are in the recipe card below, but here’s what you’ll do.

1. Cook the onions and garlic in coconut oil until the onions are translucent.
2. Cut the pumpkin in half and scoop out the seeds. Chop the pumpkin and sweet potatoes into small cubes.
3. Add the pumpkin and sweet potatoes to the pot with a generous pinch of salt.
4. Season with the curry powder, cinnamon, paprika, sea salt and pepper.
5. Pour in the vegetable broth and bring to a low simmer.
6. Simmer for 30 minutes, until the vegetables are very soft.
7. Blend the soup until smooth.
8. Stir in the coconut milk and season to taste.
9. Scoop into bowls. Option to add toppings. Serve and enjoy!

So there we have it! A simple and delicious recipe for vegan pumpkin soup that’s warm, creamy and perfect for fall. I really think you’re going to love it as much as we do.

If you do make this recipe, please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

Enjoy every cozy spoonful of this creamy vegan pumpkin soup! Bon app!

1. It’s hassle free: The kabocha pumpkin is much smaller than a regular pumpkin. More like squash in size. Meaning it’s way more feasible when you’re at the market and realize you have to carry home an entire pumpkin amongst all your other groceries! These squash-like pumpkins are much easier to transport, and to cut through as well. I actually hate cutting through big pumpkins because they are so painful on the wrists. But cutting through these kabocha pumpkins are a cinch. Done are the days where I have to explain my wrist injuries stemmed from fighting a root vegetable, and not my kick boxing partner. I only wish I could say the same about my cast iron skillet…

2. Time saver and flavour! Did you know that you can eat the skin on Kabocha pumpkin? And it’s delicious! Kabocha pumpkins have a beautiful and rich coloured skin, which is either green or orange, and we all know that vibrant colours translate into nutrient rich foods. So bring on the skins! This is also a bonus for saving on time, because it doesn’t require endless energy peeling off the skin of the pumpkin before cooking. And it’s clear from reason no. 1 that I enjoy being as hassle-free as can be. 

What took this pumpkin soup to the next level was the coconut milk.

Coconut milk is a perfect cream substitute for vegan soups, which I pretty much add to all my pureed soups to enhance its flavour.  For this recipe I used EcoMil coconut cream. EcoMil had sent me a package of their products to try a couple weekends ago, and this coconut milk was amongst it. I’ll be honest in saying that I was THRILLED when they reached out to me because I’ve been buying their products since moving to France. Although they’re pricier than other plant-based brands, I find their quality is top-notch.  And so when I’m not making my own homemade nut mylks it’s my go-to store bought choice for a quality alternative. This was my first time using their coconut cream and I can see why it won a best taste award for 2017. It added a beautiful richness and creaminess to the soup without needing the whole can to achieve it.

Of course we can’t forget the topping on this soup that also made it unforgettably delicious – the addition of my Spicy Roasted Chickpeas and freshly chopped purple kale. They were perfect for adding flavourful crunch, which I so much prefer to generic croutons.

I hope you’ll give this creamy Vegan Pumpkin Soup a try. Which I believe will be my favourite autumn soup recipe of 2017. Not only because it’s delicious, but also because it’s so easy to create. It goes to prove that a few simple and quality ingredients can go a long way.

I hope you love this gorgeous autumn soup!

• Fall
• Holiday