Pumpkin Curry Vegetable Soup

This Pumpkin Curry Vegetable Soup is easy to make and packed with flavor! Dairy free, gluten free and as delicious as it sounds.

It's no surprise that I love soup. This time of year my Cabbage & Potato Soup, Vegetable Sausage Soup, and Vegan Broccoli Cheese Soup are in heavy rotation. Who doesn't love a big bowl of warm soup in the fall and winter months?

I recently made this Pumpkin Curry Vegetable Soup, and it's definitely a new fall favorite! To be honest, you’ll love this soup any time of year. It’s light enough for the warmer months but satisfying for winter too.

If there’s anything you should know about this Pumpkin Curry Vegetable Soup, is that it’s as easy as it is delicious. Not to mention, the aromatic flavor of curry is to die for!

INGREDIENTS NEEDED FOR PUMPKIN CURRY VEGETABLE SOUP:

• 3 tablespoon olive oil
• ½ white onion - chopped
• ½ yellow bell pepper - chopped
• 1 13oz can coconut milk - unsweetened
• 1 15.5oz can cannellini beans - drained & rinsed
• 1 tablespoon curry powder
• ½ cup pumpkin puree
• 3 cups vegetable broth
• 5 cups fresh spinach
• ¼ teaspoon cinnamon
• dash of salt & pepper
• Optional: drizzle of hot sauce

HOW DO I MAKE PUMPKIN CURRY VEGETABLE SOUP?

STEP 1: In a large pot, begin to heat olive oil. Add chopped onions and bell peppers. Continue to sauté until slightly tender.

STEP 2: Add coconut milk, pumpkin puree and vegetable broth. Use a whisk to make sure everything is well mixed.

STEP 3: Stir in beans along with curry, cinnamon, salt & pepper. Continue to cook over medium heat for approximately 20 minutes.

STEP 4: Remove pot from heat and stir in the fresh spinach. Let sit for a few minutes or until the spinach has wilted. Serve with a drizzle of hot sauce, if desired.

This Pumpkin Curry Vegetable Soup is A-M-A-Z-I-N-G! It's the perfect bowl of soup to cozy up with.

TRY OUT MORE EASY SOUP RECIPES BELOW:

Roasted Tomato Basil Soup

Vegetable & Quinoa Lemon Soup

Asian Chicken Noodle Soup

Spicy Chicken Tomato Soup

Skinny Seafood Stew

Pumpkin Curry Vegetable Soup

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Ingredients

• 3 tablespoon olive oil
• ½ white onion - chopped
• ½ yellow bell pepper - chopped
• 1 13oz can coconut milk - unsweetened
• 1 15.5oz can cannellini beans - drained & rinsed
• 1 tablespoon curry powder
• ½ cup pumpkin puree
• 3 cups vegetable broth
• 5 cups fresh spinach
• ¼ teaspoon cinnamon
• dash of salt & pepper
• Optional: drizzle of hot sauce

Instructions

1. In a large pot, begin to heat olive oil. Add chopped onions and bell peppers. Continue to sauté until slightly tender.
2. Add coconut milk, pumpkin puree and vegetable broth. Use a whisk to make sure everything is well mixed.
3. Stir in beans along with curry, cinnamon, salt & pepper. Continue to cook over medium heat for approximately 20 minutes.
4. Remove pot from heat and stir in the fresh spinach. Let sit for a few minutes or until the spinach has wilted. Serve with a drizzle of hot sauce, if desired.