Curried Pumpkin Soup

You don’t have to wait for fall to make this pumpkin soup. Canned pumpkin purée will work just fine. It’s also excellent with coconut milk instead of soy milk.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 Tbsp. vegan margarine
  • 1 can (15 oz.) pumpkin purée
  • 3 cups vegetable broth
  • 2 bay leaves
  • 1 Tbsp. curry powder
  • 1 tsp. cumin
  • ½ tsp. ground ginger
  • 1 cup soy milk
  • ¼ tsp. salt


  • In a large soup or stock pot, heat onion and garlic in margarine until onion is soft, about 4–5 minutes.
  • Add pumpkin and vegetable broth and stir well to combine. Add bay leaves, curry, cumin, and ginger and bring to a slow simmer. Cover and allow to cook for 15 minutes. Reduce heat to low and add soy milk, stirring to combine. Heat for just another minute or 2 until heated through.
  • Season with salt and remove bay leaves before serving.