Easy Vegan Pumpkin Soup
A quick and delicious easy vegan pumpkin soup recipe that is a total game changer. The aromatic spices inside and creamy canned coconut milk send the warm Fall flavors completely over the top. This wonderful soup recipe is also paleo and Whole30 compliant. Yay!
Servings 6
Calories 359kcal
Ingredients
- 2 tablespoons ghee or coconut oil for vegan
- 2 yellow onions diced
- 8 cloves garlic minced
- 30 ounces canned pumpkin about 2 cans
- 30 ounces canned coconut milk
- 4 cups vegetable broth or chicken broth
- 1/4 cup red curry paste
- 1 teaspoon curry powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon thyme
- 2 bay leaves
- 1/2 teaspoon nutmeg
- sea salt to taste
- black pepper to taste
- red chili pepper flakes to taste
Instructions
- Heat a large pot on medium heat and add the ghee or oil so it coats the bottom of the pan. Cook the onions until translucent, about 3 minutes. Add in the garlic cloves and canned pumpkin. Cook for another 4-5 minutes until your entire kitchen begins to smell!
- Add in the canned coconut milk, broth, curry paste and spices (except the nutmeg, salt and peppers.) Cook on medium heat until the soup comes to a low boil. Lower the heat so the soup is simmering for another 20-25 minutes.
- Remove the soup from the heat. Pull out the bay leaves with some tongs. Add in the nutmeg, sea salt and black pepper. Blend the soup in a high speed blender (or with an immersion blender if you have one.) Adjust the salt and pepper according to your taste preferences.
- Serve warm and with some pomegranate seeds, pumpkin seeds and fresh cilantro. Enjoy!
Notes
- This easy vegan pumpkin soup will last for up to one week in the refrigerator.
- If you’re going to double or triple the batch, be sure to keep it in an airtight container in the freezer.
Nutrition
Calories: 359kcal | Carbohydrates: 18g | Protein: 4g | Fat: 30g | Saturated Fat: 24g | Cholesterol: 12mg | Sodium: 266mg | Fiber: 5g | Sugar: 6g