Creamy curried pumpkin bliss is the ultimate cozy autumn soup, silky and golden from the first spoonful. Pumpkin purée warms with curry powder and a touch of maple, then light coconut milk and maple-toasted pecans finish the bowl. It tastes like a sweater feels.
The Ultimate Cozy Autumn Soup: Creamy Curried Pumpkin Bliss
Is there anything better than a warm bowl of soup on a crisp autumn day? This Creamy Curried Pumpkin Soup is the embodiment of fall comfort. It masterfully balances sweet notes from maple syrup with the warm, aromatic spice of curry, all wrapped in a velvety smooth pumpkin and coconut milk base. But the real star? The crunchy, candied curried pecans on top! They add a delightful texture and a burst of flavor that takes this simple soup from great to absolutely unforgettable. It’s the perfect elegant starter or light, satisfying meal to welcome the coziest season of all.
Ingredients
• (Serves 4)
• 1 tablespoon / 15 ml (0.5 fl oz) extra-virgin olive oil
• ¼ cup / 30 g (1.06 oz) chopped onions
• 2 tablespoons / 14 g (0.49 oz) curry powder, divided
• 1 can (15-ounce / 425 g / 15 oz) pumpkin puree
• 2 cups / 475 ml vegetable broth
• 2 tablespoons / 30 ml (1 fl oz) pure maple syrup, divided
• Salt and freshly ground black pepper, to taste
• ¼ cup / 30 g (1.06 oz) pecan pieces
• 1 can (14-ounce / 400 ml / 13.5 fl oz) light unsweetened coconut milk
Instructions
1. Preheat your oven to 375°F / 190°C.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions, cover, and cook until softened, about 5 minutes.
3. Stir in 1 tablespoon (15 ml / 0.5 fl oz) of the curry powder and the pumpkin puree. Whisk in the vegetable broth until the mixture is smooth.
4. Add 1 tablespoon (15 ml / 0.5 fl oz) of the maple syrup and season to taste with salt and pepper. Bring to a simmer and cook, stirring occasionally, for 10 minutes to let the flavors meld.
5. While the soup simmers, prepare the curried pecans. In a small bowl, combine the pecan pieces with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of maple syrup and toss to coat. Sprinkle with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of curry powder, tossing again to ensure they are evenly coated.
6. Spread the pecans in a small baking dish and bake for about 10 minutes, or until toasted and fragrant. Set aside to cool.
7. Once the soup has simmered, carefully use an immersion blender to puree it directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
8. Return the pot to low heat. Whisk in the light coconut milk. Heat gently until hot, but do not allow it to boil. Taste and adjust seasonings if necessary.
9. Serve the soup hot, garnished generously with the cooled curried pecans.
Nutritional Information
• Approximate values per serving:
• Calories: 250 kcal
• Protein: 4 g
• Carbohydrates: 25 g
• Fat: 16 g
• Fiber: 6 g
Pro Tips
• for the Perfect Pumpkin Soup
• For a richer flavor, roast a small sugar pumpkin and use the fresh puree instead of canned.
• Control the heat by choosing a mild or hot curry powder, or add a pinch of cayenne pepper for an extra kick.
• This soup is fantastic for meal prep! It can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, and add the pecans just before serving.
• For an extra creamy finish, swirl in a tablespoon of full-fat coconut cream or a dollop of vegan yogurt into each bowl before garnishing.
FAQ
Q: Is this curried pumpkin soup vegan
A: Yes, this Creamy Curried Pumpkin Bliss recipe is 100% vegan. It is made entirely with plant-based ingredients, using olive oil for sautéing and light coconut milk to achieve its signature creamy texture without any dairy.
Q: How can I add more protein to this vegetarian soup
A: To boost the protein, you can add 1/2 cup (480 ml) of red lentils along with the vegetable broth; they will dissolve and thicken the soup as it simmers. Alternatively, stir in a can of rinsed chickpeas after blending for added texture and protein, or serve with a side of quinoa.
Q: What can I use instead of pecans for a nut-free topping
A: For a delicious and crunchy nut-free alternative, use roasted pumpkin seeds (pepitas). You can prepare them exactly like the pecans by tossing them with maple syrup and curry powder before toasting them in the oven until fragrant and crisp.
Q: Can I make this pumpkin soup ahead of time
A: Absolutely! This soup is perfect for meal prep. You can store the soup (without the pecan garnish) in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop, being careful not to let it boil. Prepare and add the candied pecans just before serving to ensure they stay crunchy.
More Recipes You’ll Love
- Simple Moong Dal with Garlic Cumin Tadka
- Crispy Sweet Chili Eggplant Salad
- Hearty Wheat Berry and White Bean Soup
The Ultimate Cozy Autumn Soup: Creamy Curried Pumpkin Bliss
Ingredients
Method
- Preheat your oven to 375°F / 190°C.
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onions, cover, and cook until softened, about 5 minutes.
- Stir in 1 tablespoon (15 ml / 0.5 fl oz) of the curry powder and the pumpkin puree.
- Whisk in the vegetable broth until the mixture is smooth.
- Add 1 tablespoon (15 ml / 0.5 fl oz) of the maple syrup and season to taste with salt and pepper.
- Bring to a simmer and cook, stirring occasionally, for 10 minutes to let the flavors meld.
- While the soup simmers, prepare the curried pecans.
- In a small bowl, combine the pecan pieces with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of maple syrup and toss to coat.
- Sprinkle with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of curry powder, tossing again to ensure they are evenly coated.
- Spread the pecans in a small baking dish and bake for about 10 minutes, or until toasted and fragrant.
- Set aside to cool.
- Once the soup has simmered, carefully use an immersion blender to puree it directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Return the pot to low heat.
- Whisk in the light coconut milk.
- Heat gently until hot, but do not allow it to boil.
- Taste and adjust seasonings if necessary.
- Serve the soup hot, garnished generously with the cooled curried pecans.
