Vegan Curried Pumpkin Coconut Soup (5-ingredients, oil-free)

Vegan curried pumpkin coconut soup (made with Thai curry paste)! Made with 5 ingredients, it is oil-free and fast & straightforward 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 straightforward 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 & straightforward to make
• 5 ingredients

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(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 instructions are also in the recipe card below.

This soup is so plain 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

1. Pumpkin Almond Flour Cookies (vegan, grain-free, oil-free)
2. Coconut Flour Pumpkin Pie Bars {Vegan, Grain-Free, Oil-Free}
3. Chickpea Flour Pumpkin Muffins (vegan, grain-free, oil-free)
4. 3-Ingredient Black Bean Pumpkin Soup (vegan, oil-free)
5. Chocolate Pumpkin Pudding Cups (vegan, grain-free)
6. Vegan Pumpkin Baked Oatmeal Cups {oil-free, gluten-free}