Curried Pumpkin Soup

"Simple Curried Pumpkin Soup. Bowling into dinner tonight with this easy soup that has only 4 ingredients, not counting the oven toasted bread (which I think qualifies this meal for #ToastTuesday btw) Serving this with a BIG salad + chickpeas. and dinner is done. What are your favorites soup recipes? Please share - I need some inspo now that the temperatures are dropping! I’d like to bend the rules a bit and enter these bowls into 2 contests! The first is the #bowlmeaway contest hosted by bowl queens Lenny @vegamelon + Sasha @earthlingsasha. The second is the #pacificfoods #contest hosted by #feedfeed. Love a fun contest hosted by great people."
-- @thevegansix
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  • Recipe Card
Prep time 20mins
Cook time 1hr
Serves or Makes: 3 - 4

Recipe Card


  • 1 kabocha squash, peeled, seeds removed and cubed
  • 1 tablespoon oil
  • 1 heaping tbsp curry powder
  • 4 cups vegetable broth
  • 1 (15 oz) can light coconut milk
  • 4-5 cups vegetable broth
  • Salt and pepper, to taste
  • Crusty toasted bread


  • Step 1

    Preheat the oven to 450℉ and line a baking sheet with parchment paper.

  • Step 2

    Place cubed squash onto the pan and drizzle with oil. Bake for 40-60 minutes until soft. Cool until room temperature or slightly warm.

  • Step 3

    In batches, add 1/3 of the squash with 1 cup vegetable broth to a blender. Blend until thick and creamy. Pour the mixture into a large pot and repeat this process until all the squash is blended.

  • Step 4

    To the pot of pureed squash, add curry powder and 3/4 of the coconut milk. Add salt and pepper to taste. Simmer on a low flame for 10 minutes. Serve with remaining coconut milk drizzled on top and crusty toasted bread.