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Creamy Vegan Pumpkin Soup

by Livestrong_Recipes  |  Oct 23, 2018

Creamy Vegan Pumpkin Soup
Photo Credit: Jackie Newgent, RDN.
  1. PREP
  2. 10 m
  • COOK
  • 25 m
  • 35 m

The vivid color of pumpkin brightens up any dinner table. It may just steal the show at the Thanksgiving meal. Recipe and image courtesy of Jackie Newgent, RDN.



  • 1 tbsp Organic Peanut Oil
  • 1 medium red onion
  • 1 tbsp Lime Juice
  • 1 tsp Curry Paste, Concentrated, Mild
  • 32 oz low-sodium vegetable broth
  • 1 1/2 cups Organic Coconut Milk Light
  • 30 oz Organic canned pumpkin
  • 1/4 cup Fresh Cilantro Leaves
  • 1 1/2 tsp sea salt


1 Heat the oil in a Dutch oven or large saucepan over medium heat. Add the onion and lime juice, cover, and cook, stirring once, until the onion is softened, about 8 minutes. Increase heat to medium high and sauté the onion uncovered until lightly caramelized, about 5 minutes. Add the yellow or red curry paste and sauté until fragrant, about 1 minute. Stir in the broth, coconut milk, pumpkin puree, 16 of the sprigs fresh cilantro, and the salt and bring to a boil over high. Reduce heat to low, and simmer, uncovered, until slightly thickened, about 8 minutes.
2 Puree the soup in batches in a blender, using the hot fill line as a guide. Reheat, if need.
3 Ladle the soup into bowls, garnish with the remaining cilantro (sprigs or chopped), and serve