Vegan Curried Pumpkin Soup (Gluten-Free, Paleo, Keto)
Vegan Curried Pumpkin Soup is a cozy, nutritious dish perfect for chilly evenings. This gluten-free, paleo, and keto-friendly soup combines the rich flavors of fresh pumpkin, creamy coconut milk, and aromatic spices to create a delightful meal that warms the soul. Whether served as a starter or main dish, this vibrant orange soup is not only visually appealing but also packed with health benefits. Prepare it easily on weeknights and savor every comforting spoonful!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Ingredients
Scale
- 4 cups fresh pumpkin, peeled and cubed
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 4 cups low-sodium vegetable broth
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until soft and fragrant.
- Stir in curry powder for about one minute to release its flavors.
- Add pumpkin cubes, coconut milk, and vegetable broth; bring to a gentle boil.
- Reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
- Use an immersion blender to puree the soup until smooth. Taste and adjust seasoning if needed.
- Serve hot with optional garnishes like fresh herbs or seeds.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg