30-Minute Vegan Pumpkin Soup
A creamy, flavorful vegan pumpkin soup made with coconut milk, aromatic spices, and hearty vegetables. Quick, comforting, and perfect for a nutritious plant-based meal any day of the week.
Equipment
- 1 large stockpot
- 1 immersion blender (or countertop blender)
- 1 Chef’s knife
- 1 Cutting board
- Measuring cups and spoons
Ingredients
- 25 oz pumpkin butternut, sugar pumpkin, or red kuri squash, peeled and cubed
- 1 onion finely chopped
- 1 clove garlic minced
- ½ teaspoon fresh ginger finely chopped
- 1 can 13.5 oz coconut milk
- 2 medium potatoes cubed
- 2 large carrots cubed
- 2 ¼ cups vegetable broth
- Juice of 1/2 lime
- 1 teaspoon red curry paste adjust to taste
- Salt to taste
- Black pepper to taste
- Optional toppings: fresh parsley red pepper flakes, coconut cream
Instructions
- Prepare the Vegetables: Start by peeling and cubing your pumpkin. You can use butternut, sugar pumpkin, or red kuri squash. Peel the potatoes and carrots, then cut them into evenly sized cubes to ensure they cook at the same rate. Finely chop the onion and mince the garlic. Finally, finely chop or grate the fresh ginger.Preparing all ingredients beforehand, also called “mise en place,” makes the cooking process smoother and faster.
- Heat the Base Aromatics: Place a large stockpot over medium heat and add a small amount of oil. Once hot, add the chopped onion. Sauté the onion for about 3 minutes or until it becomes translucent, soft, and fragrant. This step builds the foundational flavor for the soup. Add the minced garlic and chopped ginger and continue cooking for another minute. Be careful not to burn the garlic, as it can develop a bitter taste.
- Combine the Vegetables: Add the cubed pumpkin, potatoes, and carrots directly into the pot with the sautéed aromatics. Stir them gently to coat them with the fragrant onion, garlic, and ginger mixture. Cooking the vegetables together for 1–2 minutes before adding liquids helps release their natural flavors.
- Add the Liquids: Pour in the vegetable broth and the entire can of coconut milk. Stir everything together to combine. The coconut milk will give the soup a creamy texture and add subtle sweetness, while the broth keeps the vegetables tender and flavorful.
- Simmer Until Tender: Increase the heat until the mixture comes to a gentle boil. Once boiling, reduce the heat to a low simmer and cover the pot. Allow the vegetables to cook for about 15 minutes, or until they are soft and easily pierced with a fork. Check occasionally to ensure the soup isn’t sticking to the bottom of the pot, and stir gently if needed.
- Puree the Soup: Once the vegetables are tender, use an immersion blender directly in the pot to puree the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, puree until smooth, and return it to the pot.
- Season and Flavor: Stir in the red curry paste, adjusting the amount according to your preferred spice level. Add the juice of half a lime, which brightens the flavors and balances the sweetness of the pumpkin and coconut milk. Season with salt and black pepper to taste. Taste and adjust seasonings if necessary to ensure a well-rounded flavor.
- Serve and Garnish: Ladle the soup into bowls and add optional toppings like a swirl of coconut cream, a sprinkle of fresh parsley, or a pinch of red pepper flakes for added heat. These garnishes add visual appeal and extra layers of flavor. Serve the soup hot with crusty bread or your favorite side for a cozy, satisfying meal.
- Optional Storage and Reheating Tips: If you have leftovers, allow the soup to cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally to maintain the creamy texture.
Notes
- Use any firm, sweet pumpkin variety such as butternut, sugar pumpkin, or red kuri squash for the best flavor and texture.
- Adjust red curry paste according to your spice preference; start with less and add more gradually.
- Fresh lime juice is essential—it brightens the flavors and balances the sweetness of coconut milk.
- An immersion blender is the easiest way to achieve a creamy texture without transferring hot soup.
- For a richer texture, swirl in a little coconut cream or drizzle with extra virgin olive oil when serving.
- Garnish with parsley or red pepper flakes to enhance visual appeal and add layers of flavor.
