Rating: 4.5 stars
201 Ratings
  • 5 star values: 131
  • 4 star values: 51
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 4

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

additional:
30 mins
total:
50 mins
prep:
20 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; carbohydrates 12g; fat 13.5g; sodium 600.6mg. Full Nutrition
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