Easy Vegan Pumpkin Curry Soup

This vegan pumpkin curry soup is full of warm and rich flavors that are perfectly fit for the cooler months whenever you are craving comfort and bold spices! Made with fresh pumpkin, curry powder, ginger, and garlic and topped with fresh cashew cream, this easy curry recipe is so tasty!

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This post was originally published on 10/27/2014.

If you find yourself craving pumpkin and warm soups this time of the year, you’re not alone. When fall comes around, I love to cook and bake with the seasonal ingredients that come with it in addition to rich spices.

This easy vegan pumpkin curry soup is the perfect example of comfort food. Smooth, warm, and topped with freshly roasted pumpkin seeds that are seasoned with curry powder, this fall soup contains the perfect balance of crunch and creamy.

Prepare this soup whenever you are craving soups that are loaded with flavor, nourishment, and warmth. Completely dairy-free, gluten-free, and vegan, this vegan pumpkin soup is all-around fantastic!

Recommended Ingredients & Equipment

You will LOVE the combination all of these seasonal and fresh ingredients create. With just some minimal prep and work, you’ll have a cozy pumpkin curry ready in no time.

Here is everything you need.

Ingredient Notes

• Onions: A medium yellow onion is great for this recipe because it is pugent and delivers all the savory flavors that blend perfectly with the pumpkin. Feel free to use a white onion or the red variety for an extra savoriness.
• Garlic and Ginger: Freshly minced garlic and ginger is my favorite because it delivers fresh flavors, but if you are limited, you can definitely use ground powders!
• Pumpkin: Chopped fresh pumpkin is what I used. Learn how to peel a pumpkin here. However, if you’re short on time, feel free to use pumpkin or sweet potato puree.
• Vegetable Broth: Make your own vegan vegetable stock or use storebought. Both options are fine!
• Cashews: Use raw unsalted cashews to soak in hot water for at least 30 minutes. Alternatively to making your cashew cream, you use can storebought full-fat canned coconut milk. Just note this will give your soup a slight coconut flavor.
• Apple Cider Vinegar: Feel free to substitute white or white wine vinegar.
• Pumpkin Seeds: If you happen to have any discarded pumpkin seeds leftover, be sure to use them for this recipe! Toasted pumpkin seeds are the perfect toppings for this creamy smooth.

Recommended Equipment

Most importantly, you will need a good soup pot. I love my Dutch Oven from Le Creuset for soups. Made from cast iron, they are perfect for slow cooking and simmering soups and stews. Although it’s a bit pricey, you will use it over and over again (for soups, stews, sides, bread, and even desserts!) and it will last you a lifetime.

In addition, you will need a good chef’s knife, cutting board, high-speed blender, baking sheet, and basic kitchen utensils. (<<affiliate links)

Step One – Prepare the Cashew Cream

Drain and thoroughly rinse the cashews.

Combine the soaked raw cashews, warm water, lemon juice, apple cider vinegar, and salt in a high-powered blender. Purée until the cashew cream is smooth. Taste and adjust spices.

Step Two – Sauté the Vegetables

Next, heat the oil in a large pot over medium-high heat. Add the sliced onions and sauté them for five to seven minutes until they are translucent. Add the minced garlic and ginger and sauté for another minute until fragrant.

Stir in the cubed pumpkin, carrots, curry, and cumin while stirring everything together to coat the pumpkin. Add the vegetable broth and bring to a boil. Reduce the heat, cover, and simmer the mixture for 20 minutes or until the vegetables are tender.

Pro Tip: Be sure to allow the soup to cool before transferring to the blender as it will be very hot.

Step Three – Blend the Soup

Once cooled, blend all of the soup ingredients in a food processor or high-powdered blender until smooth.

Pro Tip: Wanna less of a mess? Use an immersion blender instead. Your soup may not be as creamy but it’s way less hassle.

Once your pumpkin soup is smooth and creamy, stir in half of the cashew cream and season with salt and pepper. Gently reheat the soup to the desired temperature.

Step Four – Roast the Pumpkin Seeds

While the soup is heating, roast the pumpkin seeds. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.

In a small bowl, toss the pumpkin seeds with oil and spices. Spread in a single layer over a baking sheet and bake for eight to ten minutes, stirring occasionally, until brown and fragrant.

Pro Tip: The pumpkin seeds will burn easily. Keep a close eye on them as they bake.

Garnish the soup with the remaining cashew cream and toasted pumpkin seeds.

Serving and Storing

Serving – Top the soup with fresh parsley or cilantro for additional flavors and pair with artisan bread, your favorite appetizers, and side salads.

Storing – Store the leftover pumpkin curry in an airtight container in the refrigerator for up to five days. To freeze, transfer the cooled leftovers to a freezer-safe bag or storage container and freeze for up to four months. When ready to reheat the soup, allow it to thaw in the refrigerator overnight and warm in the microwave or on the stovetop.

Frequently Asked Questions

More Vegan Soup Recipes

• Creamy Vegan Tomato Soup
• Loaded Vegan Baked Potato Soup
• Thai Noodle Soup with Tofu
• Red Lentil Curry Soup
• Easy Red Lentil Dahl

For more inspiration, make sure to check out all of my vegan soup recipes!

Pumpkin Curry Soup with Cashew Creme

This vegan pumpkin curry soup is full of warm and rich flavors that are perfectly fit for the cooler months whenever you are craving comfort and bold spices! Made with fresh pumpkin, curry powder, ginger, and garlic and topped with fresh cashew cream, this easy curry recipe is so tasty!

4.34 from 3 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 servings

Calories: 160kcal

Author: Sarah McMinn

Ingredients

Curried Pumpkin Soup

• 1 tablespoon cooking oil
• 1 medium yellow onion, sliced thin
• 3-4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 6 cups chopped fresh pumpkin
• 2 cups chopped carrots
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 4 cups vegetable broth
• salt and pepper to taste

Cashew Cream

• 1 cup cashews, soaked for 30 minutes in hot water
• ½ cup warm water
• 2 tablespoons fresh lemon juice
• 2 teaspoon apple cider vinegar
• ½ teaspoon salt

Curried Pumpkin Seeds

• 1 cup fresh pumpkin seeds
• ½ teaspoon olive oil
• 1 teaspoon curry powder
• salt & pepper

US Customary – Metric

Instructions

Curried Pumpkin Soup

• In a large pot, heat oil over medium-high heat. Add onions and sauté for 5-7 minutes, until onions are translucent. Add minced garlic and ginger and sauté for another minute until fragrant.
• Stir in pumpkin, carrots, curry, and cumin, stirring to completely coat the pumpkin. Add vegetable broth. Bring to a boil then reduce heat, cover, and simmer for 20 minutes or until vegetables are tender. Remove from heat and allow soup to cool.
• Meanwhile combine all the ingredients for the cashew creme in a high powered blender and puree until completely smooth. Set aside.
• Once the soup has cooled, blend in a food processor or blender until smooth (you may need to do this in two batches). Return the soup pot. Stir in half the cashew creme and season with salt and pepper. Gently reheat to desired temperature. Garnish with remaining cashew creme and curried pumpkin seeds.

Curried Pumpkin Seeds

• Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside. In a small bowl toss pumpkin seeds with oil and spices. Spread in a single layer over baking sheet and bake for 8-10 minutes, stirring occasionally, until brown and fragrant.

Notes

Serving and Storing –  Top the soup with fresh parsley or cilantro for additional flavors and pair with artisan bread, your favorite appetizers, and side salads. Store the leftover pumpkin curry in an airtight container in the refrigerator for up to five days. To freeze, transfer the cooled leftovers to a freezer-safe bag or storage container and freeze for up to four months.

Reheating – When ready to reheat the soup, allow it to thaw in the refrigerator overnight and warm in the microwave or on the stovetop.

Substitutions

1. Don’t like pumpkin? Substitute the pumpkin with sweet potato, butternut, or acorn squash.
2. Garnish with almonds, peanuts, or cashews rather than roasted pumpkin seeds.
3. For a nut-free version, the creaminess of this soup can be substituted with full-fat coconut milk. Just note it will add a slight coconut flavor to the soup.

Recipe Tips – For less mess, blend the soup with an immersion blender instead of transferring it to a blender. The soup won’t be as silky smooth but it will work!

Nutrition

Calories: 160kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 642mg | Potassium: 545mg | Fiber: 2g | Sugar: 6g | Vitamin A: 13010IU | Vitamin C: 11.1mg | Calcium: 46mg | Iron: 2.4mg