Best 5 Pumpkin Curry Soup With Vegan Option Recipes

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Fall is the time for warm and comforting meals, and there is no better way than a delicious pumpkin curry soup. It is a flavorful dish that is perfect for a chilly evening. The creamy and velvety texture of the soup, combined with the warm spices and the sweetness of the pumpkin, is sure to satisfy your taste buds. It is also an excellent source of vitamins and minerals, making it a healthy choice for your next meal. With its vibrant orange color and enticing aroma, this delectable dish is easy to make and can be enjoyed by vegans and non-vegans alike.

Here are our top 5 tried and tested recipes!

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

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.

PUMPKIN CURRY SOUP RECIPE BY TASTY



Pumpkin Curry Soup Recipe by Tasty image

Here's what you need: coconut oil, medium yellow onion, garlic, fresh ginger, curry powder, brown sugar, cayenne, ground cumin, kosher salt, black pepper, coconut milk, pumpkin puree, vegetable broth, bread bowl

Provided by Merle O'Neal

Yield 10 servings

Number Of Ingredients 14

2 teaspoons coconut oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons curry powder
1 tablespoon brown sugar
1 teaspoon cayenne
½ teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
14 oz coconut milk
30 oz pumpkin puree
3 cups vegetable broth
bread bowl, for serving

Steps:

  • In a large pot over medium heat, combine coconut oil, onion, garlic, and ginger. Sauté until the onion is translucent, 5-6 minutes.
  • Add the curry powder, brown sugar, cayenne, cumin, salt, and pepper. Stir to combine.
  • Add the coconut milk, pumpkin purée, and vegetable broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes.
  • Uncover the soup and blend with an immersion blender until smooth.
  • Ladle the soup into bread bowls and serve.
  • Enjoy!

Nutrition Facts : Calories 374 calories, Carbohydrate 27 grams, Fat 28 grams, Fiber 4 grams, Protein 2 grams, Sugar 9 grams

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

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

COCONUT CURRY PUMPKIN SOUP



Coconut Curry Pumpkin Soup image

This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.

Provided by PHARMERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

¼ cup coconut oil
1 cup chopped onions
1 clove garlic, minced
3 cups vegetable broth
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can 100% pure pumpkin
1 cup light coconut milk

Steps:

  • Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
  • Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

Nutrition Facts : Calories 170.7 calories, Carbohydrate 12 g, Fat 13.5 g, Fiber 3.2 g, Protein 2 g, SaturatedFat 10.6 g, Sodium 600.6 mg, Sugar 5.1 g

CURRIED PUMPKIN SOUP (VEGAN OPTION)



Curried Pumpkin Soup (Vegan Option) image

This is a wonderful soup with a great flavor. It's reasonably healthy and great for chilly fall or winter weather. This is one my kids like too. Great simple meal served with bread that can be made in thirty minutes or less. Sometimes I use 1/2 whole milk in place of half and half to lighten it up. I personally love it before adding half and half (I'm not a dairy lover). This recipe is very similar and lighter: http://www.food.com/recipe/pumpkin-soup-317826. Enjoy!!

Provided by Chef TanyaW

Categories     Onions

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons butter (for vegan option, sub appropriate oil)
1 onion
2 cups cooked pumpkin (pureed or canned)
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
1 bay leaf
3 cups chicken broth (for Vegan option, use vegetable broth)
1 1/2 cups half-and-half (for Vegan option, use almond milk or skip altogether)

Steps:

  • Saute onion in butter until soft and beginning to brown.
  • Add everything except chicken broth and half-and-half.
  • Mix well.
  • Add chicken broth and mix well.
  • Bring to a boil, then simmer for 15 minutes.
  • Remove from heat and stir in half-and-half.

Nutrition Facts : Calories 247.9, Fat 17.4, SaturatedFat 10.5, Cholesterol 48.8, Sodium 1231.8, Carbohydrate 16.6, Fiber 2, Sugar 6.3, Protein 7.7

Tips:

  • If you don't have a pumpkin on hand, you can substitute butternut squash or sweet potatoes.
  • To make the soup vegan, use vegetable broth and coconut milk instead of chicken broth and heavy cream.
  • To add a bit of heat to the soup, add a teaspoon or two of curry powder. You can also add a chopped chili pepper.
  • Garnish the soup with a dollop of yogurt or sour cream, a sprinkle of chopped cilantro or parsley, and a drizzle of olive oil.
  • Serve the soup with a side of bread or rice.

Conclusion:

Pumpkin curry soup is a delicious and healthy fall soup that is perfect for a cold night. It is easy to make and can be tailored to your own taste. Whether you like it mild or spicy, vegan or not, this soup is sure to please everyone at your table.

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