It’s starting to really cool off and stay cooled off here in Austin and I couldn’t be any more ready than I am! Bring it on Fall! This One Pot Vegan Pumpkin Curry Soup is a great Fall soup. It’s thick, ‘creamy’ without any cream added, and perfectly guilt-free. It’s also gluten-free with no added oils or sugars! The best part is, you get 2 heaping cups in each serving that comes in well below 300 calories.
Even with all of that? This soup is easily made in ONE pot in under 30 minutes! How can a dinner time soup get any easier than that? Did I mention this soup is completely delicious? Yeah, that too.
Despite not having a lick of cream in this soup, it manages to come out smooth and ‘creamy’ with the coconut milk and the cannellini beans being blended together. It turns into a beautiful thick, stick-to-your-ribs meal in a bowl.
This soup would be great paired with a nice slice of crusty bread for dipping or a side salad to get in even more veggies! No matter how you serve it up, it’s sure to be enjoyed. And don’t let the name fool you! Despite the fact that this soup has curry in the name, it’s not at all spicy. The curry is there for flavor alone.
I topped mine off with some reserved coconut milk and a few raw pumpkin seeds for added texture and color.
Note: To get the coconut milk reserves, I open the can of coconut milk carefully and scoop the thick coconut cream off the top to set aside.
TheSkinnyFork.com A delicious one pot soup that the whole family will love. Well under 30 minutes and 300 calries in a huge serving! Prep Time: 5 Minutes • Cook Time: 15 Minutes
Servings: 8 • Serving Size: About 2 Cups • Calories: 275 • Fat: 12 g • Saturated Fat: 10 g • Carb: 36 g • Fiber: 9 g • Protein: 10 g • Sugar: 5 g • Sodium: 37 mg
• 1 Large Yellow Onion, Chopped
• 2 Garlic Cloves, Minced
• 2 (15.5 Oz.) Cans Cannellini Beans, Drained & Rinsed
• 2 (15 Oz.) Cans Pumpkin Purée
• 1 (15 Oz.) Can Light Unsweetened Coconut Milk
• 4 C. Unsalted Vegetable Stock
• 1 Tbsp. Curry Powder
• 1/2 Tbsp. Garam Masala
• Salt & Pepper to Taste
Directions:
Place the 1 large chopped onion and 2 garlic coves into the base of a large soup or stock pot.
Cook over a medium-high heat until the onions are starting to turn translucent.
Add in the 2 cans of cannelloni beans, 2 cans of pumpkin purée, 1 can of coconut milk, 4 C. vegetable stock, 1 Tbsp. curry powder, 1/2 Tbsp. garam masala, and salt & pepper to taste.
Bring it all to a boil then reduce the heat to low and allow to simmer for about 15-20 minutes.
Purée the soup using an immersion blender or in batches in a blender or food process with the steam valve removed.
Divide evenly among bowls and enjoy!
Store leftovers in an airtight container in the fridge for 3-5 days and reheat to enjoy again!
Step-by-Step Photos:
Nutritional Claims: Balanced • High Fiber • Low Sodium • Vegan • Vegetarian • Pescatarian • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free • Kosher • Plantricious
