13 INGREDIENTS • 6 STEPS • 25MINS

Creamy Vegan Pumpkin Curry

Name: Creamy Vegan Pumpkin Curry
Total time: PT1500.0S
Yield: 2
Ingredients: 1/2 can Full-Fat Coconut Milk; 1/2 cup Water; 1/2 cup Pumpkin Purée; 1 1/2 tablespoon Curry Paste; 1 1/2 tablespoon Soy Sauce; 1/2 tablespoon Fresh Ginger; 1 tablespoon Coconut Oil; 1/2 Onion; 1 clove Garlic; 1 cup Pumpkin; 1 Carrot; 1/2 head Broccoli; 1 Zucchini

Recipe

4.7

3 ratings

Cozy, heartwarming, creamy vegan pumpkin curry soup perfect for cold winter nights.

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Cozy, heartwarming, creamy vegan pumpkin curry soup perfect for cold winter nights.

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

25MINS

Total Time

$2.45

Cost Per Serving

Ingredients

Servings

2

us / metric

Creamy Curry

1/2 can

Full-Fat Coconut Milk

1/2 cup

Water

1/2 cup

Pumpkin Purée

homemade by just roasting then blending pumpkin

1 1/2 Tbsp

Curry Paste

or 1 Tbsp Curry Powder

1 1/2 Tbsp

Soy Sauce

1 tsp

Minced Fresh Ginger

Veggies

1 Tbsp

Coconut Oil

or Ghee

1/2

Small Onion, diced

1 clove

Garlic, minced

1 cup

Diced Pumpkin

1

Small Carrot, sliced

1/2 head

Broccoli, chopped

1

Small Zucchini, sliced

Nutrition Per Serving

VIEW ALL

Calories

240

Fat

12.9 g

Protein

6.0 g

Carbs

28.6 g

Love This Recipe?

Add to plan

Creamy Vegan Pumpkin Curry

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The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Author's Notes

Feel free to add some chickpeas, grilled tofu or tempeh, or chicken for a non-vegan option.

Cooking InstructionsHide images

step 1

Start off with getting all your veggies ready

step 2

In a saucepan combine the Full-Fat Coconut Milk (1/2 can), Water (1/2 cup), Pumpkin Purée (1/2 cup), Curry Paste (1 1/2 Tbsp), Soy Sauce (1 1/2 Tbsp), and Fresh Ginger (1 tsp). Bring to a simmer and let it cook for 10 minutes.

step 3

In a larger saucepan heat up the Coconut Oil (1 Tbsp), sauté the Onion (1/2), Garlic (1 clove), and Pumpkin (1 cup) for 3 to 5 minutes until veggies start to soften.

step 4

Add the Carrot (1), Broccoli (1/2 head), and Zucchini (1) and cook for 2 to 3 more minutes.

step 5

Pour in the curry sauce, bring to a simmer and let cook until all veggies are ready.

step 6

Serve it with steamed rice.