Go Back
coconut curry pumpkin soup vegan

Coconut Curry Pumpkin & Chickpea Soup — A Friendly, Cozy Recipe Chat

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
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Ingredients — what you need (easy pantry-friendly list)
  2. 1 medium pumpkin or 2 cups pumpkin puree (roasted cubes taste best)
  3. 1 can (14 oz) coconut milk (full-fat for creamier texture)
  4. 1 can chickpeas, drained and rinsed
  5. 2 tbsp red or yellow curry paste (adjust to spice tolerance)
  6. 1 onion, diced
  7. 2–3 cloves garlic, minced
  8. 1-inch piece ginger, grated
  9. 3 cups vegetable broth (low-sodium recommended)
  10. 2 tbsp oil (coconut or neutral)
  11. Juice of 1 lime
  12. Salt & pepper, to taste
  13. Optional garnishes: fresh cilantro, roasted pumpkin seeds, a drizzle of coconut yogurt or lime wedges

Notes

Step-by-step: how I make this every time (two easy routes)
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. ;)