Easy Curried Pumpkin Soup- a simple fall-inspired soup that requires less than 10 ingredients and 30 minutes to make! (vegan + gluten-free)
Happy Pumpkin Week!
Oh wait, did I forget to mention that? I’m declaring this week “Pumpkin Week” on the blog because I have a couple of pumpkin recipes for you. What do you think? Are you pumped for pumpkin?
Somebody needs to take the mic away from me before this gets any worse.
So we’re kicking things off with this super easy curried pumpkin soup. All you have to do is chop a few vegetables, cook everything in one pot and blend until smooth. Minimal dishes, maximum flavor.
I debated whether or not to use fresh pumpkin seeing how it’s currently in season but that would take away from the ease factor. Instead, we’re using pumpkin puree straight from the can. Organic and BPA-free, of course.
We combine that with said chopped vegetables, a few spices, a little broth and a healthy splash of coconut milk for a super creamy and satisfying pumpkin soup.
And because a good pumpkin soup wouldn’t be complete without pumpkin seeds (maybe that’s just me who feels this way?), we’re topping it off with something I like to call tamari pepitas.
Which is basically just toasted pumpkin seeds coated in tamari. So much savory and salty goodness…mmm.
Altogether this recipe shouldn’t take you more 30 minutes to make and it’s a great source of Vitamin A, fiber and protein making it a healthy option for dinner.
I like to pair it with a large kale salad and a warm slice of toast. That’s pretty much the perfect fall meal in my book. I hope you love it as much as we do!
Yield: 4 bowls
Prep Time: 10
Cook Time: 15
Total Time: 25
1 tablespoon extra virgin olive oil
1 small onion, diced (approx. 1 and 1/2 cups)
1/2 teaspoon salt
2 celery ribs, diced (approx. 3/4 cup)
3-4 garlic cloves, minced (approx. 2 tablespoons)
1 and 1/2 teaspoons ground turmeric
1 teaspoon curry powder
1/2 teaspoon ground ginger
pinch of cayenne (optional)
1 (15-ounce) can pumpkin puree
1 and 1/2 cups vegetable broth
1/2 cup unsweetened coconut milk*
1/4 cup pepitas
1 tablespoon tamari
fresh cilantro for serving
In a large pot, warm the olive oil over medium heat. Add the onion with the salt and cook for 3 minutes, until translucent. Add the celery, garlic, and spices (turmeric to cayenne) then continue to cook for 5 more minutes while stirring intermittently.
Next pour in the pumpkin puree, vegetable broth, and coconut milk. Bring to a low boil then cook for 15 minutes.
Meanwhile prepare the pepitas by adding them to a warm skillet over medium heat. Cook for 5 minutes, shaking the skillet every 30 seconds, until they are light golden brown on all sides. Remove from the heat and allow to cool for 2 minutes. Pour in the tamari and stir until the pepitas are evenly coated and the tamari has evaporated. Sprinkle with a pinch of sea salt and set aside.
Once the soup is done cooking, transfer to a blender and blend until smooth. Alternatively, you can use an immersion blender and puree it in the pot. Add it back to the pot and cook on warm for a few minutes, until heated through. Taste test and add salt, as needed.
When ready to serve, distribute the soup into separate bowls. Top with a swirl of coconut milk, tamari pepitas and chopped cilantro. Serve warm and enjoy!
Nutrition Facts are for one bowl or 1/4 of recipe
*Using light coconut milk will reduce the amount of fat, however I haven’t tried it that way and can’t guarantee the flavor will be as good. Let me know if you give it a try!
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!