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Vegan Curried Pumpkin Soup (Gluten-Free, Paleo)

overhead view of finished vegan curried pumpkin soup in bowl

5 from 4 reviews

This Vegan Curried Pumpkin Soup is super creamy, smooth, and full of flavor! This easy pumpkin soup recipe is gluten-free, paleo, dairy-free, low-carb, and keto-friendly. It's healthy and quick to make with canned pumpkin puree, creamy coconut milk, and curry spices! You'll have a satisfying cozy meal ready in 15 minutes!

Ingredients

Scale

Instructions

  1. Heat the olive oil in a large soup pot over medium heat and then add the chopped bell pepper, onion, and minced garlic. Saute for about 4-5 minutes.
  2. Next add the canned pumpkin, coconut milk, spices, and give everything a stir to combine and loosen the mixture, cook for another 4-5 minutes.
  3. Add the 2 cups of vegetable broth and stir to combine before turning off the heat.
  4. Use an immersion blender to blend the soup smooth or carefully pour the soup from the pot into a traditional blender, blend, and then transfer back to the pot.
  5. Taste and just your seasonings and add more stock if you want a runnier soup. Stir again and it's ready to serve.
  6. Top with desired toppings such as chopped scallions or a dollop of dairy-free yogurt.

Nutrition

Keywords: pumpkin soup, pumpkin, curry, coconut milk, canned pumpkin, vegan soup, cream soup, gluten-free, vegan, vegetarian, grain-free, paleo, keto, low-carb, allergy-free, dairy-free, egg-free, soy-free, nut-free, peanut-free, corn-free, sesame-free, sugar-free, kid-friendly