Ever want a bowl that tastes like Thai curry that went to fall and made friends with pumpkin? Well, meet coconut curry pumpkin soup vegan — a comforting, slightly spicy, protein-packed bowl that makes weeknights feel fancy and leftovers taste like a hug. I made this the first time on a rainy afternoon when everyone wanted something warm but I didn’t want to slave over a stove. Spoiler: it vanished faster than I expected.
Why you’ll actually love this (no exaggeration)
- Bold, layered flavor from curry paste, coconut milk, and roasted pumpkin.
- Protein boost thanks to chickpeas — so it fills you up without meat.
- Totally vegan and flexible for pantry-foraging nights.
- Quick to pull together on weekdays and great for batch-cooking on weekends.
Ever wondered how you get complex curry flavor without a bazillion steps? That’s the magic: roast for depth, then simmer with curry and coconut for a quick, rich finish.
Ingredients — what you need (easy pantry-friendly list)
- 1 medium pumpkin or 2 cups pumpkin puree (roasted cubes taste best)
- 1 can (14 oz) coconut milk (full-fat for creamier texture)
- 1 can chickpeas, drained and rinsed
- 2 tbsp red or yellow curry paste (adjust to spice tolerance)
- 1 onion, diced
- 2–3 cloves garlic, minced
- 1-inch piece ginger, grated
- 3 cups vegetable broth (low-sodium recommended)
- 2 tbsp oil (coconut or neutral)
- Juice of 1 lime
- Salt & pepper, to taste
- Optional garnishes: fresh cilantro, roasted pumpkin seeds, a drizzle of coconut yogurt or lime wedges
Cooking times (quick reference):
- Prep: 10–15 minutes
- Roast pumpkin (optional): 25–30 minutes
- Total cook time: 30–40 minutes (with roasted pumpkin) — 20–25 minutes if using canned puree.
Step-by-step: how I make this every time (two easy routes)
H3 — Option A: Roast-first (my favorite for depth)
- Preheat oven to 425°F (220°C). Toss cubed pumpkin with oil, salt, and a pinch of chili if you like. Roast 25–30 minutes until caramelized.
- In a large pot, heat oil. Sauté onion until soft, then add garlic and ginger for 1 minute. Add curry paste and fry for 30 seconds to bloom the spices.
- Add roasted pumpkin, chickpeas, and broth. Bring to a simmer for 8–10 minutes.
- Stir in coconut milk, then blend until silky with an immersion blender (or in batches in a countertop blender).
- Finish with lime juice, taste, and adjust salt. Serve hot with garnishes.
H3 — Option B: Shortcut (weeknight hero)
- Skip roasting: sauté onion, garlic, and ginger. Add curry paste and toast briefly.
- Add canned pumpkin puree, chickpeas, broth, and coconut milk. Simmer 10–15 minutes to marry flavors.
- Blend partly or fully — I sometimes leave a few chickpeas whole for texture. Lime at the end brightens everything.
Which route should you pick? If you have time, roast. If you don’t, the shortcut still delivers big flavor. IMO the roasted version tastes more caramelized and layered, but both get you to dinner faster than ordering takeout. 😉
Check out this
Miso Pumpkin Soup — Umami Fall Comfor
Flavor boosters & smart swaps
- Boost umami: Stir in 1 tbsp soy sauce or tamari.
- Make it smokier: Add a pinch of smoked paprika.
- More veggies: Toss in spinach, kale, or bell pepper in the last 5 minutes.
- Nut-free creaminess: Use coconut milk or oat cream.
- Less heat: Use mild curry paste or reduce amount by half.
Protein note: Chickpeas add about 7–8g protein per ½ cup. Want more? Stir in cooked lentils or a scoop of tofu cubes just before serving.
Texture & blending tips (because texture matters)
- For ultra-smooth soup: Blend fully and strain if you’re very picky.
- For a chunky vibe: Blend half and leave some whole chickpeas.
- Safety tip: When using a countertop blender, vent the lid so steam escapes — cover with a towel and blend slowly.
- Creaminess trick: If it looks thin, simmer to reduce slightly or add a couple spoonfuls of coconut cream.
Make-ahead, storage & reheating (practical mom-life advice)
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove, stirring and adding a splash of broth if it thickened.
- Freezer: Freeze up to 3 months in freezer-safe containers, leaving ~½ inch headspace. Thaw overnight in the fridge.
- Garnish hack: Prep garnishes separately. Toast seeds ahead and store in a jar; cilantro lasts a few days if wrapped in damp paper towel.
- Batch-cooking tip: Double the recipe and freeze single-serving portions for hectic evenings. You’ll celebrate your past-self later.
FYI — coconut milk sometimes separates after freezing; whisk it back in while reheating and you’re golden.
Serving ideas — quick combos that please everyone
- Serve with steamed jasmine rice or brown rice for a heartier meal.
- Spoon over rice noodles for a slurpy, curry-broth experience.
- Pair with a cabbage slaw or simple cucumber salad to cut the richness.
- Top with roasted pumpkin seeds for crunch and a little lemon or lime for brightness.
Ever tried this with a spoonful of crunchy peanut butter stirred in? Sounds weird, but it adds a silky nutty depth — don’t knock it till you try it.
Nutrition snapshot (friendly, rounded)
- Vegan & dairy-free when you use coconut milk and oil.
- Good source of vitamin A from pumpkin.
- Protein from chickpeas keeps you satisfied.
- Lower in saturated fat than cream-based soups if you use light coconut milk or reduce the amount.
I won’t throw exact calorie counts here because portions differ wildly, but this bowl keeps you full and happy for hours.
Common questions (because you’ll ask them — and I’ve tried them)
Q: Can I use canned pumpkin?
A: Absolutely. Use 1½–2 cups canned pumpkin puree for convenience. Reduce broth slightly if it gets too thin.
Q: Is curry paste vegan?
A: Not always. Check labels — some contain shrimp paste or fish sauce. Choose a vegan curry paste or make a quick mix of curry powder, garlic, and ginger.
Q: How spicy is it?
A: Adjust the curry paste amount. Start with 1 tbsp and add more if you want heat. You control the burn — not the soup.
Final tips from someone who cooks with kids around
- Let kids help by rinsing chickpeas or pinching cilantro — they eat more when they help.
- Taste as you go. Always add salt and acid (lime) at the end to lift the flavors.
- Make it pretty: A bright cilantro sprig and toasted seeds go a long way on Instagram — but mainly on dinner tables.
Wrapping up — why this recipe matters
This coconut curry pumpkin soup vegan recipe hits the sweet spot between comfort food and smart weeknight cooking. It tastes like you spent hours crafting layers, but it really only asks for a little time and minimal fuss. It freezes well, feeds a crowd, and even the skeptics (you know, the ones who say “I don’t like pumpkin”) often come back for seconds.
So, are you ready to try it? Trust me — the first spoon always convinces people. If you want, I’ll give you a printable recipe card with exact measurements and timings next. Want that? 🙂
Coconut Curry Pumpkin & Chickpea Soup — A Friendly, Cozy Recipe Chat
Ingredients
Method
- Ingredients — what you need (easy pantry-friendly list)
- 1 medium pumpkin or 2 cups pumpkin puree (roasted cubes taste best)
- 1 can (14 oz) coconut milk (full-fat for creamier texture)
- 1 can chickpeas, drained and rinsed
- 2 tbsp red or yellow curry paste (adjust to spice tolerance)
- 1 onion, diced
- 2–3 cloves garlic, minced
- 1-inch piece ginger, grated
- 3 cups vegetable broth (low-sodium recommended)
- 2 tbsp oil (coconut or neutral)
- Juice of 1 lime
- Salt & pepper, to taste
- Optional garnishes: fresh cilantro, roasted pumpkin seeds, a drizzle of coconut yogurt or lime wedges
Notes
Option A: Roast-first (my favorite for depth)
Preheat oven to 425°F (220°C). Toss cubed pumpkin with oil, salt, and a pinch of chili if you like. Roast 25–30 minutes until caramelized. In a large pot, heat oil. Sauté onion until soft, then add garlic and ginger for 1 minute. Add curry paste and fry for 30 seconds to bloom the spices. Add roasted pumpkin, chickpeas, and broth. Bring to a simmer for 8–10 minutes. Stir in coconut milk, then blend until silky with an immersion blender (or in batches in a countertop blender). Finish with lime juice, taste, and adjust salt. Serve hot with garnishes. Option B: Shortcut (weeknight hero)
Skip roasting: sauté onion, garlic, and ginger. Add curry paste and toast briefly. Add canned pumpkin puree, chickpeas, broth, and coconut milk. Simmer 10–15 minutes to marry flavors. Blend partly or fully — I sometimes leave a few chickpeas whole for texture. Lime at the end brightens everything. Which route should you pick? If you have time, roast. If you don’t, the shortcut still delivers big flavor. IMO the roasted version tastes more caramelized and layered, but both get you to dinner faster than ordering takeout. 😉
