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Bowl of pumpkin curry soup with croutons and pomegranate seeds
Carrie Beyer

Vegan Pumpkin Curry Soup

5 from 2 votes
This savory Vegan Pumpkin Curry Soup is naturally dairy, sugar and gluten free. Made with pumpkin, sweet potato, apples, vegetable stock and coconut milk.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 people
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: Indian
Calories: 379
Ingredients Equipment Method Notes

Ingredients
  

For Soup
  • 2 tbsp coconut or olive oil
  • 2 large carrots, diced about 1 cup
  • 1 celery stalk, diced about 1/2 cup
  • 1 small yellow onion, diced about 1 cup
  • 2 honeycrisp or fuji apples, diced about 2 cups
  • 2 medium sweet potatoes about 2 cups
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp curry powder
  • 1/4 tsp tapioca or cornstarch
  • 64 oz vegetable stock 2 regular sized cartons
  • 1/2 cup full fat coconut milk
  • 1/2 cup pumpkin puree
For Garnishes (optional)
  • 1 pomegranate about 1 tbsp per person
  • 1 baguette, ciabatta or Italian batard loaf for about 1/4 cup croutons per person
  • 4 oz creme fraiche, sour cream or goat cheese about 1 tbsp per person

Equipment

  • Immersion Blender
  • Dutch Oven
  • Non-Stick Skillet

Method
 

  1. Heat olive or coconut oil over medium-high heat in a dutch oven or stock pot.
  2. Lower heat to medium-low and add diced carrot, celery and onion. Saute until softened but not browned, about 3-5 minutes
  3. Add sweet potato, apples, salt, pepper, curry powder and a splash more oil. Cook for another 3-5 min.
  4. Sprinkle in tapioca starch or cornstarch and stir to combine. Add vegetable stock and bring to a boil.
  5. Lower heat to low and simmer until all the veggies are fork tender, about 15 min.
  6. Pour in coconut milk and pumpkin puree and blend with immersion blender until smooth.
  7. Serve with pomegranate seeds, croutons and creme fraiche/sour cream or goat cheese if desired.
For Croutons
  1. Cube bread into rough 1/2 inch pieces. Heat olive or coconut oil over medium-high heat in a non-stick skillet. Add bread and a pinch of salt and saute, stirring often until all the pieces are evenly browned and crunchy. Alternately, preheat the oven to 400 degrees. Toss the cubed bread pieces with olive or melted coconut oil and a few pinches of salt and place on a parchment lined baking sheet. Bake about 10 min. Check the croutons often to ensure they don't burn. Toss them once halfway through to ensure even browning. Croutons can be made while soup is simmering for highest efficiency.

Notes

Calorie count includes all 3 toppings. Calculated with pomegranate seeds, croutons and sour cream.