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Vegan Curried Pumpkin Soup

Vegan Curried Pumpkin Soup

5 from 1 vote
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Author: Holly Gray


  • 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


  • 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.
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