Spicy Pumpkin Curry Soup Recipe

Spicy Pumpkin Curry Soup Recipe

Pumpkin Curry Soup Recipe

This creamy roasted pumpkin curry soup recipe is so perfect for fall. It's loaded with fall flavors and the curry spin makes it so delicious.

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Main Ingredients

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medium-sized pumpkins vegan butter yellow onions garlic cloves red curry paste spicy curry powder cumin spice smoked paprika coconut milk vegetable broth

Preheat the oven to 350F and line one baking tray with parchment paper. Peel the pumpkin or butternut squash and dice it into small pieces.

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Peel

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Spread onto the baking tray, drizzle with olive oil, and season with salt & pepper. Roast the pumpkin for 30-45 minutes, until slightly soft and golden.

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Roast

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For the soup, in a large soup pot add the vegan butter and heat for 20-30 seconds on medium-low heat before adding your yellow onion. Sweat this out for around 5 minutes.  Stir often to avoid burning.

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Sweat Onions

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Add whole peeled garlic cloves and cook for 3-5 minutes before adding your red curry paste, smoked paprika, cumin, curry, spicy curry, and salt.

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Cook

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Remove the lid, increase the heat to high and add the coconut milk, veggie stock, lime juice, and butternut squash. 

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Add

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Stir till everything is well combined and then bring mixture to a boil. Cook for 10-12 minutes. Transfer to a blender; blend until smooth.

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Stir

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Serve with fresh cilantro, sprouts of choice, roasted pumpkin or squash, and coconut cream.

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Serve

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