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Pumpkin Curry Soup! Vegan, vegetarian, gluten-free, and under 30 minutes!

Vegetarian | 10.14.16

Pumpkin Curry Soup

Because ALL THE FALL FEELS! Raise your hand if this cool weather is bringing you the most joy right now.🙋🏻 Today I’m bringing you a Pumpkin Curry Soup that brings about all the warm, cozy, fall feels in a healthy, easy, and delicious way!

Jump to Recipe Print Recipe

overhead shot of Pumpkin Curry Soup in two bowls next to spoons

Let’s be honest. This soup recipe really came about because of my pumpkin obsession (and pretty much everyone’s pumpkin obsession right now)! If you’re anti pumpkin, then I’m so sorry not sorry for what is known to be pumpkin fall season on Jar Of Lemons. Yes, I’m one of those girls. I know, and I fully own it.

I’m the girl who goes into a hipster coffee shop and orders a pumpkin spice latte as they roll their eyes. And I don’t even care. I’m absolutely into straight coffee on most days and all about appreciating good coffee in its purest form, but….It’s fall, y’all! Alllllll the pumpkin things. I want them all!

>>Follow my Pumpkin EVERYTHING board on Pinterest! <<

Thankfully, I’m also all about this homemade Pumpkin Spice Creamer. Healthy, real pumpkin <—–YAAAAS. And delicious. So much better than the coffee shop syrup! (sorry, beloved coffee shops! I still love you and will definitely still see you and your pumpkin spice once in awhile!)

close up of Pumpkin Curry Soup in a white bowl

And while we’re talking about all things pumpkin, GUYS. This Pumpkin Curry Soup! Creamy, savory, healthy warm fall soup perfection.

If you saw my Insta story, you already know how easy this is to make! It’s one-pot, vegan, gluten-free, under 30 minutes, and the easiest ever.

A few things you’ll need for this recipe:

  • Organic canned pumpkin
  • Light coconut milk
  • Vegetable broth
  • Curry Powder
  • Ginger
  • Crushed Red Pepper (optional)

Notes about the recipe: The crushed red pepper adds a little bit of a spicy kick to this soup that I think pretty much takes it from delicious to EPIC! However, if you’re not a fan of spicy, you can tone down the crushed red pepper or leave it out completely. Feel free to adjust the amount of vegetable broth as well to make it more or less liquid-y (depending on your preference)!

Serve this with a grilled cheese sandwich (hello Grilled Avocado Goat Cheese Toast!) to complete the meal!

overhead shot of Pumpkin Curry Soup in a white bowl next to a spoon

Here’s the easy recipe:

Pumpkin Curry Soup!
5 from 4 votes
Print Recipe

Pumpkin Curry Soup

Vegan, Vegetarian, Gluten-Free
Course: Lunch, Dinner, Appetizer
Cuisine: Indian
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 4
Calories: 88 kcal
Author: Christine McMichael

Ingredients

  • 2 15 oz . cans pumpkin puree
  • 4 cups vegetable stock
  • 2 tsp curry powder
  • 1/2 tsp ginger
  • 1/4 cup light coconut milk
  • 1 tsp crushed red pepper

Instructions

  • Cook the pumpkin puree and vegetable stock over medium heat for 10-15 minutes (or until everything is hot throughout).
  • Add in the curry powder and ginger. Continue cooking for 5 minutes.
  • Mix in the coconut milk and crushed red pepper and cook until warm.
  • Serve warm and enjoy!

Nutrition

Calories: 88 kcal | Carbohydrates: 19 g | Protein: 4 g | Fat: 2 g | Sugar: 8 g
Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!
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Rating




16 Comments

  1. Makos (@thehungrybites) says:

    October 21, 2016 at 3:25 pm

    5 stars
    Fast, easy and delicious!
    And very nice photos also!

    Reply
    • Christine McMichael replied:

      October 28, 2016 at 1:04 pm

      Thank you, Makos!

      Reply
  2. Anne K. says:

    October 18, 2016 at 9:25 am

    This looks so delicious! Seems like the perfect soup to try this fall 🙂

    Reply
    • Christine McMichael replied:

      October 21, 2016 at 8:52 am

      Thank you, Anne! 🙂

      Reply
  3. Eugenia says:

    October 15, 2016 at 1:43 pm

    5 stars
    This pumpkin soup looks divine! Love healthy and yummy recipes! 🙂

    Reply
    • Christine McMichael replied:

      October 21, 2016 at 8:50 am

      Thank you, Eugenia! 🙂

      Reply
  4. Dave says:

    October 14, 2016 at 5:21 pm

    5 stars
    That looks amazing! I already love pumpkin soup, and the addition of curry and coconut milk sounds like a serious upgrade!

    Reply
    • Christine McMichael replied:

      October 21, 2016 at 8:49 am

      Thanks, Dave! It’s SO good. Enjoy! 🙂

      Reply
  5. Nicole says:

    October 14, 2016 at 4:07 pm

    5 stars
    Ooh, this looks amazing! Sounds like the perfect soup for an autumn lunch. 😀

    Reply
    • Christine McMichael replied:

      October 21, 2016 at 8:49 am

      Thank you Nicole! 🙂

      Reply
  6. Paige Strand says:

    October 14, 2016 at 4:04 pm

    Wow, this looks restaurant-worthy!! i will definitely be trying to make this.

    Reply
    • Christine McMichael replied:

      October 21, 2016 at 8:49 am

      Thanks, Paige!

      Reply
  7. Alysa Villelli says:

    October 14, 2016 at 4:00 pm

    This looks great! Thanks for sharing 🙂

    Reply
    • Christine McMichael replied:

      October 21, 2016 at 8:48 am

      Thank you, Alysa!

      Reply
  8. Susan Evans says:

    October 14, 2016 at 3:57 pm

    I don’t normally like pumpkin, but if the recipe has a lot of spice (like curry), you probably wouldn’t taste the pumpkin, so it might actually be good.

    Reply
    • Christine McMichael replied:

      October 21, 2016 at 8:48 am

      Yes, it all blends really well! Enjoy!

      Reply

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