Comforting and filling vegan curried pumpkin soup made with coconut milk and cannellini beans. The beans give this pumpkin soup a nice, thick texture and add a little protein! You can make the soup in your slow cooker or on the stovetop.
In light of my recent post about eating with the seasons I have a tasty fall recipe to share. Isaac roasted a 12 lb pumpkin this past weekend for brewing pumpkin beer. Not only was I excited about having pumpkin beer on tap at our house in a few weeks but I was also excited to find out that he had a ton of leftover roasted pumpkin. I blended up what was left and made ended up with about 6 cups of pumpkin puree. I’ve been eating roasted pumpkin seeds, pumpkin pie overnight oats, pumpkin pie yogurt and recently made a curried pumpkin soup. Next up, pumpkin cornbread.
This pumpkin soup is inspired by Kath’s creamy curry butternut soup. We had it at her house and I’ve made the soup several times sense, because it’s so good!
For this version I’m using pumpkin instead of butternut squash and coconut milk to make it dairy-free and vegan! The soup comes out tasting delightfully flavorful and super creamy. The key here is adding in the white beans because once blended they make the soup nice and thick and amp up the protein, which makes this soup suitable as a meal. Serve it with a side of greens and toasty bread for dipping and you’ll have a definite crowd pleaser.
If you try this vegan curried pumpkin soup, be sure to leave a comment and star rating letting me know how it turns out. Your feedback is super helpful for me and…