This post may contain affiliate links. Please read our disclosure policy.
This vegan pumpkin soup from canned pumpkin is fast, easy, and comforting! Coconut milk makes it extra silky and delicious.
I usually roast veggies when I make soup out of them, but sometimes you just want to skip all that. Or, you have cans of pumpkin purée in your pantry that need using up and just want something fast.
In comes this canned pumpkin soup. It’s perfect for busy weeknights!
This isn’t a super hearty soup since pumpkin purée in the can isn’t particularly thick, but it’s sometimes nice to have a lighter soup, even in the colder months where everything else is so heavy. I do thicken it up a little bit with some flour.
I had a bit of a debate with my husband over this pumpkin coconut soup. He’s one who loves bold, spicy flavors whereas that’s not always my go-to. If you taste the soup and wish it had a little more kick, I suggest doing these things:
- Add more curry powder or start with a spicier curry powder (I used one with medium heat)
- Add some freshly grated ginger for a little zing.
To me, this curried pumpkin soup was plenty flavorful and nicely balanced. And, I could actually taste the pumpkin, but to each their own. 😉
What to serve with pumpkin soup?
Try some crusty bread (mmm sourdough), garlic toast, or croutons. This would make a yummy Thanksgiving appetizer/soup course as well.
I hope you will enjoy this curried pumpkin soup from canned pumpkin!
Questions? Ask me in the comments below!
Easy Pumpkin Soup from Canned Pumpkin
Ingredients
- 2 cups pumpkin purée
- 1/2 small onion chopped finely
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 tablespoon curry powder (I used one with medium heat)
- 1 (13.5 ounce) can light coconut milk
- 1/2 tablespoon pure maple syrup (or use honey)
- 1 tablespoon flour
- Salt & pepper to taste
Instructions
- Sauté the onion in the oil in a large pot over medium-high heat until translucent (5-7 minutes) - it's ok if it lightly browns.
- Add the garlic and cook for 30 seconds.
- Stir in the pumpkin purée, vegetable broth, and curry powder. Increase the heat and bring it to a boil.
- Once boiling, turn the heat down a bit and simmer the soup for 5 minutes.
- Stir in the coconut milk and maple syrup. Add the flour and about 1/2 cup of soup into a small bowl/mug/etc. and mix it until the flour has dissolved. Add the flour mixture to the soup and let it gently simmer for another 10 minutes or so. This will help thicken the soup a bit.
- Season soup with salt & pepper as needed.
Notes
- You can use fresh pumpkin purée instead of canned if you have some on hand.
- If you want to add more zing, add some fresh ginger to the soup at the same time as the garlic.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
You may also like my pumpkin and lentil soup recipe or my pumpkin and cauliflower soup.
Perfect for a winter night. It was easy and fast. I made homemade garlic croutons and added a little sage and thyme. Thank you.
You’re very welcome, Wanda!
Made this last night for dinner, assuming I had all ingredients. OOPS! No coconut milk. Thought about using creamer instead, but skipped it! Was nice an savory! Will dice my onions smaller and mince the garlic next time. Not sure if maple syrup really added anything. Spouse added more as topping, but I prefer savory vs sweet. Easy winter meal to added to the routine!
Thanks, Linda!
I made it as written but left out the maple syrup and added ginger and a bit of cayenne. It was good but was missing something. I didn’t have maple syrup so added spiced apple cider I had in the fridge. With the addition it was so good that even my husband who doesn’t care for pumpkin soup loved it.
That’s great!
I toasted the curry powder first for just single minute, (so worth the step anytime turmeric or curry is used in a recipe), shaking it in a little pan continuously until it got fragrant and deepen in color a bit before adding to soup. Instead of adding flour to thicken I simmered down about 30 minutes to marry flavors and naturally thicken. Delicious! I added some fresh grated ginger root, about heaping half teaspoon. Will make again!
Wonderful! 😀
I inadvertently used regular coconut milk 🥴🥴. Soup was SOOOO SWEET , so I added another can of purée, cumin & grnd ginger . STILL sweet BUT nice blend of spices . HELP !!!! Should I make some brown Rice ? What can I do ??
WILL FOLLOW DIRECTIONS & GET LIGHT COCONUT MILK 🥴🥴.
I DO LOVE THE RECIPE DOUGH! 🤪🤪😂
Hi Ellen! Hmmmm you could add some acid (like a squeeze of lemon) perhaps to offset some of the sweetness. This soup is fairly sweet since coconut milk and pumpkin are both naturally sweet. I’m not sure light coconut milk would have changed the flavor too much.
Did you use canned or fresh roasted pumpkin? Canned isn’t as sweet, usually I find. Maybe don’t add sweetener if you prefer less sweetness. I actually used a full tablespoon and loved the sweetness!
This was a great starter for our American Thanksgiving dinner. We used more flour to get a thicker consistency. It was a hit with everyone around our family table.
I’m so pleased to hear that!! 🙂
The prep time is not 5 minutes, according to the instructions for making the recipe. I haven’t made it yet, just give me 5 minutes 🙂
Tried the recipe (without maple syrup for less sugar) Placed and mixed it in my Ninja and it is SOOO TASTY! Smooth and very delicious! Thanks for sharing. I’ll be making this again!
Fabulous!! You’re welcome!