Easy Vegetarian Pumpkin Soup

Sometimes it amazes me how easy it is to transform a plain vegetable into a delicious meal, such as this curried vegetarian pumpkin soup. During the winter, I usually stock up on kabocha squash when it’s in season. I steam the squash instead of baking it, just like we do in China. I cook a lot in batches and freeze the portions that I don’t use immediately. Then I use the squash in salad, or sometimes simply serve it as a side.

When I came back from Chattanooga last week it was cold and rainy in Austin. I desperately needed some comforting soup to warm me up, but my fridge was empty. I suddenly remembered the frozen kabocha squash so I made this pumpkin soup with the few ingredients I had on hand.

The results really surprised me!

The soup was super rich, a bit spicy and sweet, and bursting with flavor. I used fresh aromatics and some curry powder for the seasoning, with a pinch of salt and no sugar at all. How magical! I drank two big bowls and felt so full and satisfied.

I love using kabocha squash for home cooking, because it is naturally sweeter than pumpkin and does not require extra sugar. But the recipe is rather flexible and you can try any type of pumpkin or winter squash at home, such as leftover roasted squash or pumpkin from a can. Simply serve the soup with some bread, and you’ll have a full, hearty meal in no time.

More vegetarian winter warmer recipes

• Lemongrass Pumpkin Porridge (Tinutuan)
• Vegetarian Pho Noodle Soup
• Easy Vegetarian Lentil Stew
• Palak Paneer Recipe (Spinach Curry with Cheese)
• Vegetarian Hot and Sour Soup

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Easy Vegetarian Pumpkin Soup

By Maggie Zhu

5 from 2 votes

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 to 6 servings

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This vegetarian pumpkin soup is easy to prepare, requires minimal ingredients, and is super healthy and bursting with flavor. {Vegan, Gluten-Free}

Ingredients 

• 4 cups cooked kabocha squash , peeled (or 2 15-oz. cans of pumpkin puree) (*Footnote 1)
• 1 tablespoon olive oil
• 1 small white onion , minced
• 1 big slice ginger , coarsely chopped
• 2 cloves garlic , coarsely chopped
• Pinch of sea salt
• 1 tablespoon curry powder
• 4 cups vegetable broth

Garnish

• Coconut milk, chopped parsley, crushed red pepper and/or pumpkin seeds (Optional)

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Instructions

• Heat oil in a 3-quart dutch oven (or pot) over medium heat until warm. Add onion, ginger, garlic, and a pinch of salt. Cook over medium-low heat and stir until the onion turns pale yellow, 10 minutes or so.
• Add the curry powder. Stir and cook until the ingredients are evenly coated, 20 to 30 seconds.
• Add the vegetable broth. Scrape the pan with a wooden spatula to release all the brown bits. Add the cooked pumpkin. Cook until bringing to a boil.
• Transfer everything into a blender, leave the top plug of the blender open to let out the steam, and mix until the soup turns to a smooth texture. Alternatively, you can use a hand blender to mix the soup in the pot.
• Transfer the soup into serving bowls. Garnish with coconut milk, parsley, crushed red pepper and pumpkin seeds (if using). Serve hot.

Ingredient Substitution Guide

Notes

1. I used kabocha squash in this recipe. Alternatively, you can use butternut squash, acorn squash, or pumpkin. If using pumpkin, you might want to add a bit of sugar to sweeten the soup.

Nutrition

Serving: 1serving, Calories: 88kcal, Carbohydrates: 15.5g, Protein: 1.9g, Fat: 2.9g, Sodium: 362mg, Fiber: 5.4g, Sugar: 6.6g

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