Easy Vegetarian Pumpkin Soup

5 from 2 votes

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

Prep Time: 5

Cook Time: 15

Total Time: 20

Course: Soup

Cuisine: American Fusion

Keyword: one pot

Servings: to 6 servings

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

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

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.

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.

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