Vegan Curried Pumpkin Soup (Gluten-Free, Paleo)
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!
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 minutes
- Yield: 6 Servings 1x
- Category: Main, Side, Soup
- Method: Stove-Top, Blend
- Cuisine: American, Asian
Ingredients
Scale
- 1 Cup Chopped Orange Bell Pepper (can use Yellow or Red)
- 1 Cup Diced Sweet Vidalia Onion
- 1 Tsp Minced Garlic
- 1 TB Olive Oil
- 2 15oz Cans Pure Pumpkin Puree (about 4 Cups)
- 1 13.5oz Can Full Fat Unsweetened Coconut Milk
- 1 Tsp Curry Powder
- 1/2 Tsp Ground Cumin
- 1/2 Tsp Ground Ginger
- Salt & Black Pepper (to taste)
- 2 Cups Low Sodium Vegetable Broth (more if desired)
- Chopped Scallions (optional, to top)
Instructions
- 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.
- 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.
- Add the 2 cups of vegetable broth and stir to combine before turning off the heat.
- 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.
- Taste and just your seasonings and add more stock if you want a runnier soup. Stir again and it's ready to serve.
- Top with desired toppings such as chopped scallions or a dollop of dairy-free yogurt.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/vegan-curried-pumpkin-soup/
