This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.

Recipe Summary

prep:
20 mins
additional:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.

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  • Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

Nutrition Facts

171 calories; protein 2g 4% DV; carbohydrates 12g 4% DV; fat 13.5g 21% DV; cholesterolmg; sodium 600.6mg 24% DV. Full Nutrition

Reviews (155)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/14/2008
This was fantastic - a friend of ours made this soup for my husband and I a few months ago and this recipe was almost as good as hers. I made the non-vegan version (used butter and chicken broth instead of coconut oil and veggie broth) and it ended up being very good. One difference between this soup and the one my friend made is that she added a little turmeric to hers which I will try the next time I make the soup - it adds a little extra kick. I recommend topping the soup with flax seeds and pine nuts for a satisfying crunch! It's also nice to serve it with some kind of bread for soaking up every last delicious drop. Thanks for this great recipe! Read More
(50)

Most helpful critical review

Rating: 3 stars
08/03/2009
I had high hopes for this recipe after reading the reviews. It seemed like the perfect way to use up the leftover pumpkin and coconut milk I had from two other recipes. But it was full-fat coconut milk, and perhaps that was my problem. It was too rich, so even though the flavour was good, there was an overpowering fattiness-- so much so I could hardly finish my small bowl. My recommendation-- do not use full-fat coconut milk! Read More
(41)
200 Ratings
  • 5 star values: 130
  • 4 star values: 51
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 4
Rating: 4 stars
07/14/2008
This was fantastic - a friend of ours made this soup for my husband and I a few months ago and this recipe was almost as good as hers. I made the non-vegan version (used butter and chicken broth instead of coconut oil and veggie broth) and it ended up being very good. One difference between this soup and the one my friend made is that she added a little turmeric to hers which I will try the next time I make the soup - it adds a little extra kick. I recommend topping the soup with flax seeds and pine nuts for a satisfying crunch! It's also nice to serve it with some kind of bread for soaking up every last delicious drop. Thanks for this great recipe! Read More
(50)
Rating: 3 stars
08/03/2009
I had high hopes for this recipe after reading the reviews. It seemed like the perfect way to use up the leftover pumpkin and coconut milk I had from two other recipes. But it was full-fat coconut milk, and perhaps that was my problem. It was too rich, so even though the flavour was good, there was an overpowering fattiness-- so much so I could hardly finish my small bowl. My recommendation-- do not use full-fat coconut milk! Read More
(41)
Rating: 4 stars
11/01/2008
This was a really good soup. To spice it up a little bit I added 1/4 tsp ginger and sprinkled in some cinnamon. Also a dab of sour cream on top made this soup great. Read More
(30)
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Rating: 5 stars
02/18/2009
Yum! I subbed olive oil for the coconut oil and it was just as delicious. I had lots of people commenting on it and wanting to taste when i brought some to class the next day...and those who did were super impressed! Read More
(18)
Rating: 5 stars
07/13/2009
I made this tonight and my husband loved it! I made it in the crockpot so I wouldn't have to keep an eye on it. Turned out great. Very savory. I'm a fan! Read More
(17)
Rating: 5 stars
11/09/2011
I absolutely loved this soup. The only changes I made was upping by half every spice except for the salt and adding 1/2 tsp each of cinnamon and ground ginger. The soup was even better reheated the next day and was a hit among my friends. Thanks for the great recipe. Read More
(15)
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Rating: 4 stars
11/28/2008
This recipe was very tasty as is. I did it again reducing the curry powder to 1/2 teaspoon and added 1/2 teaspoon garam masala. Also great! Read More
(12)
Rating: 3 stars
11/02/2009
Nice base recipe. It was a bit bland and needed to be doctored up. I added more ginger two basil leaves a tsp of Peruvian hot pepper sauce and garlic. As a personal preference I like to taste the crunch of the onion and I like how it looks in the soup. And I saved the step of pureeing the mixture and then don't have a blender to clean. A sprinkle of sea salt on the top just prior to serving enhances the flavor. We had this on Halloween and it was appropriately enjoyable for the occasion! Read More
(12)
Rating: 4 stars
11/28/2011
YUM! Thanks for this great vegan recipe. I used fresh pumpkin a little extra vegetable broth to water down my full fat coconut milk and added some turmeric chili powder fresh ginger and garam masala. Threw it all in the slow cooker and blended with the immersion blender...a great meal just two hours later. Read More
(12)