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5 from 1 vote

This pumpkin curry soup recipe is a delightful fusion of nourishing ingredients and aromatic spices, offering a perfect balance of health and flavor. Crafted with the wholesomeness of pumpkin, the richness of coconut milk, and a blend of warming spices like curry and turmeric, this soup is not only comforting but also packed with nutrients. 

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Easy vegan pumpkin soup with pumpkin seeds on a gray counter.

Why You’ll Love This Recipe

  • Nourishing Ingredients: Each ingredient in this soup contributes to a wholesome, plant-based meal.
  • Rich in Antioxidants: The combination of pumpkin, turmeric, and garlic offers a boost of antioxidants.
  • Comforting and Flavorful: The warmth of curry and turmeric creates a comforting and savory experience.
  • Versatile: Perfect as a main dish or a side, complementing a variety of meals.
Easy vegan pumpkin curry soup on a wooden cutting board.


These simple ingredients come together to make this easy recipe as flavorful as can be. 

  • Avocado Oil: A heart-healthy oil rich in monounsaturated fats. It has a high smoke point, making it ideal for cooking at various temperatures.
  • Yellow Onion: Adds a natural sweetness and is a good source of vitamin B6.
  • Garlic: Known for its immune-boosting properties, garlic cloves a lot to this coconut curry pumpkin soup. 
  • Curry Powder: A dynamic blend of spices like turmeric, cumin, coriander, and others, curry powder adds a complex flavor profile. 
  • Turmeric Powder: Known for its vibrant yellow hue, turmeric is rich in curcumin, a compound with powerful anti-inflammatory and antioxidant properties.
  • Ground Black Pepper: More than just a seasoning, black pepper increases the bioavailability of curcumin, enhancing its absorption and efficacy.
  • Vegetable Bouillon: Concentrated flavors from vegetables, herbs, and spices in the bouillon provide a depth of flavor, reducing the need for additional salt.
  • Pumpkin Purée: The star of the show. It’s packed with vitamins A, K, and E. Pumpkin purée offers a creamy texture and subtle sweetness.
  • Coconut Milk: Full-fat coconut milk contributes to the creamy texture of this pumpkin soup. Coconut milk is high in medium-chain triglycerides (MCTs), manganese, iron, magnesium, copper, and selenium. 
  • Carrots: When blended, carrots add natural sweetness and thickness to this pumpkin soup recipe. Carrots are also a good source of fiber, potassium, and vitamins A, K1, and B7. 
  • Salt: A fundamental ingredient in cooking, salt plays a crucial role in enhancing the flavors of various dishes, including soups like vegan pumpkin curry soup.
Tasty dairy-free pumpkin soup in a copper pan on top of a wooden cutting board.

Step-by-step Instructions

This ultimate comfort food takes minimal prep and is ready in 30 minutes. 

  1. Heat avocado oil in a medium Dutch oven/soup pot over medium-high heat and sauté onion for 5 minutes, stirring frequently.
  2. Add minced garlic, curry powder, turmeric, and black pepper. Sauté for 2 minutes, stirring often.
  3. Pour in water, veggie bouillon, pumpkin purée, coconut milk, and blended carrots.
  4. Bring to a boil, stirring frequently.
  5. Add remaining ingredients and let simmer for 15 minutes.
  6. Serve with coconut milk drizzled on top, fresh herbs, and crispy bread.
Best pumpkin curry soup in a copper saucepan.

Recipe Variations

This soup is incredible as is. If you are looking for good substitutes for some ingredients though, this is for you. 

  • Pumpkin Puree: This fall soup recipe uses canned pumpkin purée. However, if you have sugar pumpkins on hand, you could make homemade pumpkin puree for this tasty soup. Just keep in mind that using fresh pumpkin will considerably lengthen the prep time for this soup. 
  • Vegetable Broth: I like to use vegetable bouillon as I feel that it packs more flavor. However, If you prefer vegetable stock, go for it!
  • Fresh Ginger: Minced fresh ginger would add a nice heat to this pumpkin coconut curry soup.
  • Red Pepper Flakes: Add a bit of a kick to this vegan pumpkin soup with red pepper flakes. 
  • Oil: Avocado oil is a great option for its high smoke point. However, I recommend using whatever oil you have on hand, such as olive oil or coconut oil. Alternatively, for an oil-free option, sautée the onion in water. 
  • Onion: If you don’t have yellow onion on hand, opt for white or red onion.
  • Salt: Use whatever salt you have on hand, whether that be Kosher salt, sea salt, or some other salt. 
Homemade pumpkin soup with coconut cream and pumpkin seeds.

Serving Ideas For Pumpkin Curry Soup

Enjoy this homemade pumpkin soup recipe as a main course, side dish, or appetizer. Serve in a small bowl, topped with toasted pumpkin seeds, a drizzle of creamy coconut milk (or coconut cream), green onions, Carrot Bacon, and toasted bread. 

If you’re deep into pumpkin season, then I would recommend pairing this simple soup recipe with these Pumpkin Chocolate Chip Cookies, Vegan Pumpkin Pie, Easy Pumpkin Hummus, or Pumpkin Lemonade.

On the other hand, if you are looking for a tasty main to serve alongside this pumpkin curry soup, then this Vegan Shepherd’s Pie is a great choice!

Homemade pumpkin soup with coconut cream, pumpkin seeds, and crusty bread.

Storage Tips

Proper storage is key to maintaining the freshness and flavor of your Pumpkin Curry Soup while also aligning with sustainable living practices. Here’s how you can store this nourishing meal:

  • Fridge: In an airtight glass container, the soup will keep well for up to 5 days. Glass helps preserve the taste and nutrients better than plastic.
  • Freezer: I don’t recommend freezing this soup as I have never had any luck freezing coconut. If you want to meal prep this soup, then I would make it without the coconut milk, but then add it when you heat it up to eat. 
Best vegan pumpkin curry soup with fresh herbs, pepper corns, and woven napkin.


Easy vegan pumpkin curry soup on a wooden cutting board.
5 from 1 vote

Pumpkin Curry Soup

Yield 6 Servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
This easy pumpkin curry soup recipe is simply delicious. Its creaminess comes from coconut milk, so it is naturally dairy-free. In addition, this plant-based soup is a great source of vitamin A.



  • Heat avocado oil in medium Dutch oven or soup pot and sauté onion for 5-6 minutes, stirring frequently.
  • Add in garlic, curry powder, turmeric, and black pepper. Sauté for 1-2 minutes, stirring often.
  • Pour in water, veggie bouillon, carrots, pumpkin purée, coconut milk, salt and bring to a boil, stirring frequently.
  • Simmer for about 10 minutes.
  • Serve with coconut milk drizzled on top, fresh herbs, and crispy bread.


Please read through the above blog post for helpful tips and tricks!


Calories: 322kcal, Carbohydrates: 19g, Protein: 4g, Fat: 28g, Saturated Fat: 23g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 732mg, Potassium: 566mg, Fiber: 6g, Sugar: 6g, Vitamin A: 18024IU, Vitamin C: 9mg, Calcium: 53mg, Iron: 3mg

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