Creamy Curried Vegan Pumpkin Soup with Coconut Milk

A warm and creamy vegan pumpkin soup made with pumpkin, sweet potatoes, and coconut milk. Spiced with curry powder, cinnamon and paprika. This a deliciously cozy and comforting soup for the winter months, and the perfect starter soup for the holidays like Thanksgiving and Christmas!

Course Appetizer, Soup

Cuisine American, gluten-free, soy-free

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 332kcal

Author Hannah Sunderani

Ingredients

2 onions , diced
3 cloves garlic , minced
2 tbsp coconut oil
1 large sweet potato , scrubbed and chopped into cubes
1 small cooking pumpkin (1 kg), halved with the seeds scooped out, and cut into cubes (or sub with kabocha squash)
pinch sea salt
1 L vegetable stock plus more if needed
2 tsp curry powder
1/2 tsp cinnamon
1/2 tsp paprika
1/2 can full-fat coconut milk
pinch sea salt and pepper to taste

US Customary - Metric

Instructions

Dice onions and garlic and add to a large pot with coconut oil. Bring to medium heat and cook, stirring often until onion turn translucent, about 10 minutes.
Add the pumpkin and sweet potato cubes to a large pot with a generous pinch of salt. Season with the curry powder, cinnamon and paprika and stir to combine. Bring to medium heat and let the veggies sweat and steam for about 10 minutes. Pour in vegetable stock and bring to a boil. Reduce the heat to a simmer until veg is very soft, about 20 minutes.
Remove from heat and puree soup using a hand blender until smooth. Stir in coconut milk for a creamy finish, and add more sea salt and pepper to taste. Scoop into bowls and enjoy!

Notes

Soup will keep in fridge for up to one week. Store in an airtight container.

Nutrition information is a rough estimate.

Nutrition