Best 2 Vegan Pumpkin Curry Soup Recipes

Indulge in a symphony of flavors with our delectable Vegan Pumpkin Curry Soup, a culinary masterpiece that harmonizes the vibrant notes of pumpkin, aromatic spices, and creamy coconut milk. This soul-warming soup is not only a symphony for your taste buds but also a testament to the transformative power of plant-based cuisine. Dive into our collection of delectable recipes, each meticulously crafted to tantalize your palate and nourish your body. From the classic Vegan Pumpkin Curry Soup, bursting with autumnal flavors, to the innovative Vegan Pumpkin Curry Soup with Sweet Potato and Black Beans, a vibrant fusion of textures and flavors, our recipes cater to every culinary preference. Unleash your inner chef and embark on a culinary adventure, transforming humble ingredients into extraordinary dishes.

Here are our top 2 tried and tested recipes!

VEGAN PUMPKIN CURRY SOUP

Vegan Pumpkin Curry Soup image

Make and share this Vegan Pumpkin Curry Soup recipe from Food.com.

Provided by YogaLife

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 large onion, diced
2 garlic cloves, chopped
1 tablespoon olive oil
15 ounces pumpkin
2 cups vegetable broth
2 cups soymilk (or ricemilk)
1 tablespoon curry powder
1 teaspoon dried parsley or 1 teaspoon oregano
salt and pepper

Steps:

In a saucepan cook onion an d garlic in oil until translucent.
Add curry powder and parsley and mix well. Add broth and pumpkin and mix well.
Bring to a boil and reduce to simmer.
Add soy or rice milk and simmer for 20 minutes.
Season with salt and pepper to taste.

Nutrition Facts : Calories 96.3, Fat 4.1, SaturatedFat 0.6, Sodium 47.4, Carbohydrate 12.1, Fiber 2.1, Sugar 2.5, Protein 4.8

PUMPKIN CURRY SOUP (WITH VEGAN OPTION)

Pumpkin Curry Soup (with Vegan Option) image

Pumpkin puree, apples, onions, and warm, earthy spices are blended together to create a pot of creamy, delicious pumpkin love! This one is made with pumpkin puree, so you can enjoy it any time of year - not just fall.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 12

Ingredients

2 tablespoons butter (can substitute olive oil)
1/2 medium onion (diced (about 1 cup))
1 cup chopped celery (about 3-4 stalks)
1/2 large tart apple (like Granny Smith, peeled and chopped (about 3/4 cup))
2 teaspoons curry powder
2 1/2 cups vegetable broth
1 15-ounce can pure pumpkin puree (or about 1 1/2 cups)
1/4 teaspoon kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
1 bay leaf
1/3 cup heavy cream (can substitute canned coconut milk)
2 tablespoons honey (can substitute pure maple syrup)

Steps:

Place a large pot over medium heat. Add the butter or oil. When melted (or hot), add the onion, celery, and apple. Saute at medium heat until onion is translucent and beginning to brown, about 10 minutes.
Add the curry powder and cook, stirring frequently, for another couple of minutes.
Enjoy how yummy your kitchen is smelling.
Add one cup of the vegetable broth. Remove from heat and let cool a bit until it's safe to handle. Puree until smooth by using either an immersion blender right in the pot or a blender. Add pumpkin and blend again until smooth. Return to the pot.
Add the remaining broth, salt, pepper, and the bay leaf.
Return to medium heat. Cook, stirring occasionally, until the soup returns to a boil. Reduce heat and simmer for 5-10 minutes, stirring frequently.
Add the honey (or pure maple syrup) and the heavy cream (or coconut milk). Bring back to a simmer and cook for another couple of minutes, stirring frequently.
Taste and add additional salt and pepper if desired. Serve.

Tips:

Use a variety of vegetables. This will give your soup a more complex flavor and texture. Good choices include carrots, celery, onions, potatoes, and sweet potatoes.
Don't be afraid to experiment with different spices. Curry powder is a good starting point, but you can also add cumin, coriander, ginger, and turmeric. If you like spicy food, you can also add a pinch of cayenne pepper.
Use full-fat coconut milk. This will give your soup a richer flavor and creamier texture. You can also use light coconut milk, but your soup will be less creamy.
Simmer the soup for at least 30 minutes. This will allow the flavors to meld and the vegetables to soften.
Serve the soup with a dollop of yogurt or sour cream, and a sprinkle of fresh cilantro. This will add a bit of extra flavor and creaminess.

Conclusion:

Vegan pumpkin curry soup is a delicious and healthy way to warm up on a cold day. It's also a great way to use up leftover pumpkin puree. This soup is packed with flavor and is sure to be a hit with your family and friends.

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