Thursday, October 31, 2013

Pumpkin Curry Soup - Vegan

Is everyone sick of pumpkin treats yet?  Here is a pumpkin treat for you, but not of the dessert variety.

I have been making this recipe in the fall and winter months for about 10 years.  So long now that I have no idea where it originated.  I just have a beat up card in my recipe box.  This recipe was one I found prior to becoming a vegetarian then vegan.

It has been adapted from the original recipe which contained butter, chicken stock, half and half and sour cream.

It is a simple and low calorie soup that is delightful with a loaf of crusty bread for dipping.  The pictures don't really do it justice but there was only so much I was willing to do while photographing soup and I was too hungry to be patient.  I'll try for better pictures next time I make it.

**  This is also a gluten free recipe provided you use a gluten free bouillon.


2 Tbsp Coconut Oil
1 medium Onion, peeled and diced
2 cloves Garlic, peeled and minced
2 tsp Curry Powder (1 used 1 tsp hot curry and 1 tsp regular curry)
1/4 tsp Coriander
1/4 tsp Crushed Red Pepper Flakes
1/4 tsp Turmeric
1/4 tsp Fenugreek
3 cups Hot Water
3 tsp No Chicken Bouillon
1 - 15 oz can organic Pumpkin Puree
3/4 cup Non-Dairy Milk (I used unsweetened soy)
* vegan Sour Cream like Tofutti - optional


1.  In large saucepan melt coconut oil over medium high heat.  Add onion and saute for a few minutes; add garlic and saute for another 1-2 minutes.

2.  While the onions are cooking I like to measure all of my spices (curry powder, coriander, red pepper flakes, turmeric, and fenugreek) into one small prep bowl so it is easier to add to the pan at one time. Add the spices to the onion/garlic mixture and stir until combined.  Saute for another minute.  If the pan is too dry add a tablespoon or two of water.

3.  Add the hot water and bouillon to the onion/spice mixture.  Bring to a boil, reduce heat to low, and simmer for 15 minutes while flavors develop.

4.  Add the can of pumpkin puree and stir until well combined and heated through.

5.  Add non-dairy milk being mindful that it will look funny if your temperature is too high.  It reacts to the high temperatures the same as cow's milk and appears a little 'curdled', but tastes fine.

6.  Remove from heat and serve topped with a little vegan sour cream and fresh ground black pepper. Enjoy with crusty bread, crackers, or sprinkled with crunchy croutons.

Bon Appetit

" I live on good soup, not on good words." - Moliere


  1. Thank you. This area is a popular spot for pumpkin growth. And I have all the ingredients / condiments in stock except for the pumpkin puree. Looks yummy!

    1. We saw an entire field of pumpkins lined up in rows coming back from Salem last weekend. I forgot the camera at home though. It was really neat. Orange fields always look cool. Maybe you need to take the Vesta for some posing.

      Hope you enjoy the soup. It is so easy to make and makes two large dinner portions with an extra lunch portion.