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Home » Popular » Soups, Chilis, & Stews » Vegan Curried Pumpkin Soup

Vegan Curried Pumpkin Soup

November 15, 20163 Comments

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Vegan Curried Pumpkin Soup - Perfect with a salad for an easy lunch, this soup would also fit right in as a first course to Thanksgiving dinner. via @thiswifecooksVegan Curried Pumpkin Soup - Perfect with a salad for an easy lunch, this soup would also fit right in as a first course to Thanksgiving dinner. via @thiswifecooks

Vegan Curried Pumpkin Soup

If you’re like me and ready to take a break from all the super-sweet treats that are everywhere right now, but still want to get your seasonal pumpkin fix, I have just the thing for you.

This warm and savory soup is full of the flavors and aromas of fall.

Perfect with a salad for an easy lunch, this soup would also fit right in as a first course to Thanksgiving dinner.

Vegan Curried Pumpkin Soup

Ingredients for Vegan Curried Pumpkin Soup:

  • vegan butter
  • yellow onion
  • leek
  • vegan chicken-style broth
  • canned pumpkin
  • curry powder
  • sea salt
  • ground ginger
  • bay leaf
  • coconut creamer

How to make Vegan Curried Pumpkin Soup:

In a large pot over medium heat, melt the butter then add onion and leek.
Cook, stirring frequently, until vegetables are softened and fragrant, 3-5 minutes.
Add all remaining ingredients, except for the coconut creamer.
Stir to combine and bring mixture briefly to a gentle boil then reduce the heat to low.
Allow soup to simmer 15-20 minutes, stirring occasionally. Remove from heat and discard bay leaf.
Use an immersion blender to blend soup until smooth, or to desired consistency.
Gently stir in coconut creamer.
Serve warm.
Cheers!
Holly signature

More tasty ways to get your pumpkin fix:

Vegan Pumpkin Lasagna Rollups – Enjoy autumn’s most popular squash with a delicious and seasonal spin on layered lasagna.

Sweet & Salty Pumpkin Seeds – Fresh pumpkin seeds are slow-roasted for a sweet and salty snack, perfect for fall!

Vegan Curried Pumpkin Soup

Vegan Curried Pumpkin Soup

5 from 1 vote
Print Pin Rate
Author: Holly Gray
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Ingredients

  • 1/4 cup vegan butter
  • 1/4 cup yellow onion finely diced
  • 1/4 cup leek white part only, chopped
  • 4 cups vegan chicken-style broth
  • 1 - 29 oz. can pumpkin
  • 1 tsp. curry powder
  • 1 tsp. salt
  • 1/4 tsp. ground white pepper
  • 1/4 tsp. ground ginger
  • 1 bay leaf
  • 1 cup coconut creamer

Instructions

  • In a large pot over medium heat, melt the butter then add onion and leek. Cook, stirring frequently, until vegetables are softened and fragrant, 3-5 minutes.
  • Add all remaining ingredients, except for the coconut creamer. Stir to combine and bring mixture briefly to a gentle boil then reduce the heat to low.
  • Allow soup to simmer 15-20 minutes, stirring occasionally. Remove from heat and discard bay leaf.
  • Use an immersion blender to blend soup until smooth, or to desired consistency.
  • Gently stir in coconut creamer and serve warm.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

Vegan Curried Pumpkin Soup - Perfect with a salad for an easy lunch, this soup would also fit right in as a first course to Thanksgiving dinner.

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Filed Under: Halloween, Soups, Chilis & Stews, Soups, Chilis, & Stews, Vegan, Vegan and Vegetarian Thanksgiving Recipes, Winter Flavors Tagged With: holiday, soup, Thanksgiving, vegan

Previous Post: « Easy Vegan Ranch Dressing
Next Post: Vegan Leek and Potato Soup with Carrots »

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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