30 BEST Vegan Soups & Stews
If you love easy plant-based soups, this curried pumpkin soup from our popular Vegan Starter Kit eBook will be your next go-to dinner recipe! Creamy coconut milk, savory spices and sweet orange pumpkin make for one of the best combinations. Enjoy with some crusty bread or side salad!
Ingredients
Creamy pumpkin soup
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 cup vegetable broth 240 ml
- 4.5 cups pumpkin diced (520 g)
- ½ 15- oz can coconut milk 210 ml
- 1 tsp curry powder
- Pinch of cinnamon
- ½ tsp salt
- Dash pepper
Optional toppings
- Lemon juice
- Pumpkin seeds
- Vegan cream
Instructions
- Add garlic, ginger and 1 tbsp of the vegetable broth to a pot and sauté for around 2 minutes, then add the rest of the vegetable broth as well as the pumpkin.
- Bring to a boil, then reduce heat to medium and add coconut milk, curry powder, cinnamon, salt, and pepper.
- Let simmer for approximately 20 minutes until the pumpkin is tender and ready to be puréed.
- Take the pot off the stove and use an immersion blender to purée everything until smooth.
- Season with more salt & pepper to taste and divide between serving bowls. Add any optional toppings and enjoy hot!
Notes
- You can use butternut squash, red kuri or other winter squashes for this recipe.
- If pumpkin is not in season, go for a mixture of sweet potatoes and carrots.
- Make larger batches of this recipe and reheat it the next day or freeze any leftovers!
- For a lower fat version, swap some of the coconut milk for soy milk.
- Find 30 more delicious plant-based soups and stews in the article above!
Nutrition
Calories: 337kcal | Carbohydrates: 34g | Protein: 7g | Fat: 23g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Sodium: 936mg | Fiber: 7g | Sugar: 12g