Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup

73
PHARMERGIRL 2

"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."
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Ingredients

50 m servings 171 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. 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.
  2. 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.

Reviews

73
  1. 93 Ratings

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Most helpful positive review

This was fantastic - a friend of ours made this soup for my husband and I a few months ago, and this recipe was almost as good as hers. I made the non-vegan version (used butter and chicken bro...

Most helpful critical review

I had high hopes for this recipe after reading the reviews. It seemed like the perfect way to use up the leftover pumpkin and coconut milk I had from two other recipes. But it was full-fat coc...

This was fantastic - a friend of ours made this soup for my husband and I a few months ago, and this recipe was almost as good as hers. I made the non-vegan version (used butter and chicken bro...

I had high hopes for this recipe after reading the reviews. It seemed like the perfect way to use up the leftover pumpkin and coconut milk I had from two other recipes. But it was full-fat coc...

This was a really good soup. To spice it up a little bit, I added 1/4 tsp ginger and sprinkled in some cinnamon. Also, a dab of sour cream on top made this soup great.

Yum! I subbed olive oil for the coconut oil, and it was just as delicious. I had lots of people commenting on it and wanting to taste when i brought some to class the next day...and those who di...

I made this tonight and my husband loved it! I made it in the crockpot so I wouldn't have to keep an eye on it. Turned out great. Very savory. I'm a fan!

I absolutely loved this soup. The only changes I made was upping by half every spice except for the salt, and adding 1/2 tsp each of cinnamon and ground ginger. The soup was even better reheated...

This recipe was very tasty as is. I did it again reducing the curry powder to 1/2 teaspoon and added 1/2 teaspoon garam masala. Also great!

This soup was delicious! I chose this recipe because I love coconut, pumpkin, and curry, and I couldn't have been more pleased with the combination. My housemates and I made a huge pot of it w...

YUM! Thanks for this great vegan recipe. I used fresh pumpkin, a little extra vegetable broth to water down my full fat coconut milk, and added some turmeric, chili powder, fresh ginger and ga...