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Vegan Curried Pumpkin Soup

  • Author: Eat Drink Shrink
  • Total Time: 40 minutes


  • 1 tablespoon vegan butter
  • 1 tablespoon olive oil
  • 1 medium leek, chopped (about 1 cup)
  • 1 cup peeled, chopped Golden Delicious apple
  • 1 tablespoon curry powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 cup dry white wine (optional)
  • 1 can pumpkin puree
  • 1 1/2 cups butternut squash or sweet potatoes, (optional for a thicker texture)
  • 3 1/2 cups unsalted vegetable stock
  • 1/2 cup coconut milk
  • 2 tablespoons pure maple syrup
  • Salt/Pepper as needed


  1. Heat vegan butter and oil in a large pot oven over medium until butter melts.
  2. Add chopped leeks and apples; cook 6 minutes, stirring occasionally. If you don’t have leeks, use a yellow onion.
  3. Stir in curry powder, cinnamon, nutmeg; cook 1 minute. Increase heat to medium-high.
  4. Add wine; cook 2 minutes or until liquid is reduced and slightly syrupy, stirring to scrape up browned bits.
  5. Add pumpkin and stock to pan and coconut milk; bring to a boil.
  6. Reduce heat to medium-low, cover, and simmer 8 minutes or until apple is very tender.
  7. Place the pumpkin mixture in a blender. Blend until smooth. Return soup to pan; stir in maple syrup, salt, and pepper.
  8. If the soup is not thick enough blend a portion of the pumpkin soup with butternut squash or sweet potatoes.
  9. Divide soup among 4 bowls; top with coconut milk, pumpkin seeds, curry powder, shiitake bacon, and julienne-cut apples.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes


  • Serving Size: 4
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