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Smooth orange pumpkin coconut soup topped with pepitas, herbs, and a coconut milk swirl

Vegan Pumpkin Soup with Coconut Milk

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A creamy one-pot pumpkin soup made with canned pumpkin, coconut milk, onion, garlic, ginger, curry spices, vegetable broth, and fresh lime.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon finely grated fresh ginger
  • 2 teaspoons mild curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • Pinch of cayenne pepper, optional
  • 2 (15-ounce) cans plain pumpkin purée, not pumpkin pie filling
  • 3 cups low-sodium vegetable broth
  • 1 cup full-fat unsweetened canned coconut milk, plus more for garnish if desired
  • 1/2 teaspoon fine salt, plus more to taste
  • 2 tablespoons fresh lime juice
  • Toasted pepitas and chopped cilantro or parsley for serving, optional

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
  2. Add the garlic, ginger, curry powder, cumin, smoked paprika, black pepper, and optional cayenne. Cook for 30 to 60 seconds, stirring constantly, until fragrant.
  3. Stir in both cans of pumpkin purée. Gradually add the vegetable broth, stirring until smooth.
  4. Bring the soup to a gentle simmer. Reduce the heat and cook for 10 minutes, stirring every few minutes.
  5. Blend with an immersion blender until completely smooth. If using a countertop blender, cool the soup slightly and blend in batches according to the manufacturer’s instructions.
  6. Return to low heat and stir in the coconut milk and salt. Warm for 2 to 3 minutes without bringing the soup to a hard boil.
  7. Remove from the heat and stir in the lime juice. Taste and adjust salt, pepper, or lime. Serve with optional coconut milk, pepitas, and herbs.

Notes

  • Use plain pumpkin purée, not pumpkin pie filling.
  • Curry powder and vegetable broth brands vary; check labels when gluten cross-contact matters.
  • If the soup is too thick, add warm broth 1/4 cup at a time. If too thin, simmer uncovered for a few minutes before adding the final lime juice.
  • Refrigerate leftovers for 3 to 4 days or freeze for 2 to 3 months for best quality.
  • Nutrition is an estimate for one-sixth of the recipe based on USDA-style values for canned pumpkin and canned coconut milk plus representative low-sodium vegetable broth. Optional toppings are not included.
  • Author: Adam Moretti
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan, Gluten Free

Find it online: https://www.healthyamericanbites.com/vegan-pumpkin-soup-with-coconut-milk/