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Vegan curried pumpkin coconut soup (made with Thai curry paste)! Made with 5 ingredients, it is oil-free and fast & easy to make (under 30 minutes).
I have an issue with canned pumpkin.
Specifically, I cannot get enough of it.
It was exacerbated when there was a pumpkin shortage a few years back. Because I could not find my beloved canned pumpkin in my local stores (or online), I made it a habit to stop at grocery stores (especially small ones in the country) when en route to Houston or Dallas. If I was lucky enough to find a few cans, I would buy them all.
When I say all, I mean all :).
The pumpkin shortage was extinguished with the following autumn’s crop, but I never stopped purchasing excess quantities of canned pumpkin. I stir it into yogurt, add it to smoothies, use it to enrich and sauces, and stews, and mix it into countless baked goods, from protein bars to pies.
Most of all, I love it for making quick and easy soups. This Thai-inspired vegan curried pumpkin coconut soup is one I have been making (and loving) for years.
Recipe Benefits
- Vegan (dairy-free, egg-free)
- Oil-free
- Gluten-free
- Quick & easy to make
- 5 ingredients
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Thai red curry paste (I used Taste of Thai–it’s vegan & GF)
- canned pumpkin puree (not sweetened pie filling)
- unsweetened coconut milk
- coconut sugar (or brown sugar)
- grated zest and juice of 2 medium limes
You will also need some water, and salt to taste.
How to Make Vegan Curried Pumpkin Coconut Soup
Note that the complete directions are also in the recipe card below.
This soup is so simple to make! No chopping, no sautéing, no blending, just some stirring. The Thai curry paste has all of the aromatics in one–red chili pepper, garlic, lemongrass, galangal (Thai ginger), shallots, kaffir lime, and more.
- Bring the water to a boil in a large saucepan set over medium heat.
- Add the curry paste; whisk until it is dissolved.
- Whisk in the pumpkin, coconut milk, coconut sugar, and 1/2 teaspoon salt.
- Let the soup come to a gentle boil, then reduce the heat to low and simmer, uncovered, for 10 to 15 minutes.Whisk in the lime juice and zest, then season with additional salt to taste, as desired.
- Serve with any of the additional add-ons (see below, and in recipe card), if desired.
FAQ
What are Some Options for Topping the Soup?
You can top the soup with a few roasted or raw green pumpkin seeds (pepitas), cilantro leaves, hot sauce, or toasted coconut flakes. Sometimes I go with all of the above :).
You can reheat any leftovers the next day or freeze the cooled leftovers. The flavors only get better!
Happy cooking!
Can I Vary the Flavor of this Soup?
If curry is not your thing, simply swap out the curry paste with spices and herbs that suit your fancy. Smoked paprika (pimenton), for example, or a combination of cumin powder and coriander would be lovely. Here is a list of other herb or spice swaps:
- Pumpkin pie spice
- Ginger
- Cinnamon
- Herbes de Provence (or Italian herb blend)
- Rosemary
- Thyme
More Pumpkin Deliciousness to Try
- Pumpkin Almond Flour Cookies (vegan, grain-free, oil-free)
- Coconut Flour Pumpkin Pie Bars {Vegan, Grain-Free, Oil-Free}
- Chickpea Flour Pumpkin Muffins (vegan, grain-free, oil-free)
- 3-Ingredient Black Bean Pumpkin Soup (vegan, oil-free)
- Chocolate Pumpkin Pudding Cups (vegan, grain-free)
- Vegan Pumpkin Baked Oatmeal Cups {oil-free, gluten-free}
Vegan Curried Pumpkin Coconut Soup (5-ingredients, oil-free)
Ingredients
- 1 and 3/4 cups water
- 1 and 1/2 tablespoons Thai red curry paste, I used Taste of Thai–it’s vegan & GF
- 2 15- ounce cans pumpkin puree, not pie filling
- 1 14- ounce can unsweetened coconut milk
- 2 tablespoons packed coconut sugar or brown sugar
- salt to taste
- grated zest and juice of 2 medium limes
- Optional toppings: cilantro leaves, roasted pepitas (green pumpkin seeds), sriracha (or hot sauce of choice), additional lime wedges
Instructions
- Bring the water to a boil in a large saucepan set over medium heat. Add the curry paste; whisk until it is dissolved.
- Whisk in the pumpkin, coconut milk, coconut sugar, and 1/2 teaspoon salt. Let the soup come to a gentle boil, then reduce the heat to low and simmer, uncovered, for 10 to 15 minutes.
- Whisk in the lime juice and zest, then season with additional salt to taste, as desired. Serve with any of the additional add-ons, if desired.
Notes
Curry Options: Look for Thai curry paste in small jars where Asian foods are shelved in the grocery store. Alternatively, use 1 and 1/2 tablespoons of curry powder (mild or medium) in place of the curry paste.
Looks so delicious!
I promise to share my horde with you, Joyce, if ever there is another shortage 🙂
Pumpkin is godly. Savory, sweet, spicy – it can do anything! Kids will eat it and it is cheap. That pumpkin shortage was a miserable time I choose to forget. Recipe looks great.
We are peas in a pod, Joyce–it was great to see Zach yesterday! 🙂
would the unflavored unsweetened coconut milk from companies like blue diamond work in this recipe? I know it isn’t as “rich” as the canned milk.
Hi Barb,
I think it would be lovely; you might want to play around with the total proportions of broth and coconut milk to get just the thickness you like, but otherwise, great!