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This vegan pumpkin soup from canned pumpkin is fast, easy, and comforting! Coconut milk makes it extra silky and delicious.
I usually roast veggies when I make soup out of them, but sometimes you just want to skip all that. Or, you have cans of pumpkin purée in your pantry that need using up and just want something fast.
In comes this canned pumpkin soup. It’s perfect for busy weeknights!
This isn’t a super hearty soup since pumpkin purée in the can isn’t particularly thick, but it’s sometimes nice to have a lighter soup, even in the colder months where everything else is so heavy. I do thicken it up a little bit with some flour.
I had a bit of a debate with my husband over this pumpkin coconut soup. He’s one who loves bold, spicy flavors whereas that’s not always my go-to. If you taste the soup and wish it had a little more kick, I suggest doing these things:
- Add more curry powder or start with a spicier curry powder (I used one with medium heat)
- Add some freshly grated ginger for a little zing.
To me, this curried pumpkin soup was plenty flavorful and nicely balanced. And, I could actually taste the pumpkin, but to each their own. 😉
What to serve with pumpkin soup?
Try some crusty bread (mmm sourdough), garlic toast, or croutons. This would make a yummy Thanksgiving appetizer/soup course as well.
I hope you will enjoy this curried pumpkin soup from canned pumpkin!
Questions? Ask me in the comments below!
Easy Pumpkin Soup from Canned Pumpkin
- 2 cups pumpkin purée
- 1/2 small onion chopped finely
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 tablespoon curry powder (I used one with medium heat)
- 1 (13.5 ounce) can light coconut milk
- 1/2 tablespoon pure maple syrup (or use honey)
- 1 tablespoon flour
- Salt & pepper to taste
- Sauté the onion in the oil in a large pot over medium-high heat until translucent (5-7 minutes) - it's ok if it lightly browns.
- Add the garlic and cook for 30 seconds.
- Stir in the pumpkin purée, vegetable broth, and curry powder. Increase the heat and bring it to a boil.
- Once boiling, turn the heat down a bit and simmer the soup for 5 minutes.
- Stir in the coconut milk and maple syrup. Add the flour and about 1/2 cup of soup into a small bowl/mug/etc. and mix it until the flour has dissolved. Add the flour mixture to the soup and let it gently simmer for another 10 minutes or so. This will help thicken the soup a bit.
- Season soup with salt & pepper as needed.
- You can use fresh pumpkin purée instead of canned if you have some on hand.
- If you want to add more zing, add some fresh ginger to the soup at the same time as the garlic.
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