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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
Ingredients
- 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
Instructions
- 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.
Notes
- 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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You may also like my pumpkin and lentil soup recipe or my pumpkin and cauliflower soup.
Looks amazing I’m going to make this with xmas dinner minus the curry and will ad few things so it’s for my liking but the photo is beautiful! I can not wait I can almost smell it now.
Hope you enjoy it! 🙂 Merry Xmas!
This was so tasty! My mods were:
1. As a previous poster mentioned, adding the spices earlier. Instead of curry powder I used cumin, black pepper, turmeric, cloves, and for a little bit of tang, a chili lime mix!
2. Using oat milk in place of coconut milk. I definitely eyeballed how much to add.
I’m glad you enjoyed it, Rose!
Very easy to make. I added ginger and a touch of cayenne. I’d probably use a little more thickener next time. I garnished with dollop of sour cream, garlic Texas toast style croutons, pumpkin seeds, bacon bits, and French’s fried onions. It was yummy!
I’m glad you enjoyed it!! 🙂
GREAT easy recipe. Thank you so much. It tasted delicious
Wonderful! So glad you enjoyed it. 🙂
I used infinitely more curry than the recipe called for, as my husband is Caribbean.🤗 I used the coconut oil n reg milk, n honey. But I skipped the slurry n doubled the pumpkin. It was plenty thick (like a stew consistency) that way n had a great pumpkin flavor to it. I also doubled the onion n garlic to up the savory factor. Oh, n just FYI—I toasted the curry in a pan first before adding the oil n onion n garlic so it would not taste so “raw”.
Haha nothing wrong with that! Love your spin on this recipe.
Quick, easy to follow, and a yummy way to use leftover canned pumpkin! I followed a previous commenter’s recommendation of using regular milk and adding coconut oil. Used curry paste instead of powder and had no onion on hand, so added onion powder. Topped with sage and sriracha! Very good!
So glad it worked out! ♥️
I swapped a bunch of ingredients to fit what I had on hand, make it non vegan, and add a bit more flavor. Turned out fabulous! My husband devoured it.
*chicken stock in place of vegetable stock
*whole milk plus 2 tbsp. coconut oil in place of coconut milk
*1 tbsp. sweet Thai curry powder plus 1/2 tsp cumin and 1/2 tsp ginger powder instead of 1/2 tbsp. curry powder
*1 1/2 diced red bell peppers in place of 1/2 onion, plus 2 tsp onion flakes once soup is simmering and 1tsp fresh diced green onion on each serving.
*Honey instead of maple syrup
*Added three tilapia filets to cook in the simmering soup after the original cooking time ended and served it all over jasmine rice.
Not sure if I’m the only non-vegan here but I hope this gives others ideas for playing with recipes and making them their own.
Great tips!
im a vegan so beat that
Good start, followed advice of 3 cups broth.
Then I added:
– more curry powder & maple syrup
– juice of 1 lemon
– salt, pepper, onion & garlic powder
Yummy!
Great! Thanks for the suggestions 🙂
I used 1 Tablespoon freshly ground ginger root when adding the garlic. I also dropped the vegetable stock to 3 cups to keep it thicker and didn’t add the slurry. I topped this with fresh cilantro, some quick homemade croutons, and toasted pumpkin seeds. Quick, delicious, and a meal with a side salad.
So glad you liked it, Jordan! The homemade croutons sound so yummy!
Thank you for the pumpkin soup recipe. Good but nothing special about it pretty bland actually), had to put 4 tablespoons of flour mixed with the soup to get it to thicken.