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Thick and creamy Pumkin soup with coconut milk, and warming Indian spices. Vegan and Gluten free. Use roasted pumpkin or canned pumkin puree!

Pumpkin Soup Recipe

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: vegan, soup, fall recipes
  • Method: stovetop, roasted
  • Cuisine: Indian
  • Diet: Vegan


Thick and creamy Pumpkin Soup with coconut milk, and warming Indian spices. Vegan and Gluten-free. Use roasted pumpkin or canned pumpkin puree!


Units Scale
  • 3 cups pumpkin puree (2 1/2 lb pie pumpkin or sugar pumpkin or 2 14-ounce cans organic pumpkin puree) you’ll need 3 cups total
  • 2 tablespoons olive oil (or coconut oil)
  • 1 large leek, sliced, rinsed (or sub one onion, diced)
  • 6 garlic cloves, rough chopped
  • 1 tablespoon fresh ginger, sliced
  • 2 cups veggie broth ( or use water with 1 teaspoon veggie Boullion paste)
  • 2 teaspoons garam masala spice
  • 1/2 teaspoon salt
  • 1/31/2 cup coconut milk, more to taste
  • juice of one large orange (see notes for subbing)
  • 2 tablespoons maple syrup
  • cracked pepper and Aleppo chili flakes (or pinch cayenne)
  • optional: cilantro

Finishing oil (optional garnish)


  1. Preheat oven to 425F (if using fresh pumpkin)
  2. Cut pumpkin in half, scoop out seeds, and place open side down on a greased parchment-lined sheet pan. Bake for 30 minutes, or until easily pierced with a knife (through the skin). Lift off the skins.
  3. Heat oil in a dutch oven or medium pot over medium heat. Cut and rinse the leeks ( make leek oil with the tops if you want!). Add. the leeks to the pot along with the garlic and ginger. Stir a few times and cover, stirring occasionally until the leeks are tender, and garlic is fragrant, about 7 miunutes. Add the veggie broth, cover and bring to a simmer.
  4. Stir in the pumpkin (3 cups of the roasted pumpkin, or two cans of pumpkin puree).
  5. Add the salt and garam masala. Blend the soup until really thick, creamy smooth and return to the pot (or use an immersion blender).
  6. Stir in coconut milk, orange juice and maple syrup. Add a few cracks of pepper, and a pinch of chili flakes or cayenne. Taste, adjusting it to your taste. Feel free to add more garam masala.
  7. To make the Tempering Oil: heat the coconut oil or ghee in a skillet over medium-high heat. Stir in the pumpkin seeds, stir for 1-2 minutes. Add the seeds, and optional curry leaves, stirring constantly until you hear a little popping. Remove from the heat.
  8. To serve, divide soup among bowls. Drizzle with a spoonful of coconut milk. Spoon the flavorful tempering oil over top. Sprinkle with cilantro.
  9. Enjoy!


Soup can be stored in the fridge for up to 4 days, or freeze it for later.

Substitute a few drops of Apple Cider vinegar (to taste) for the orange juice. Use a very light hand here!


  • Serving Size: 1 cup- without the finishing oil
  • Calories: 228
  • Sugar: 13.9 g
  • Sodium: 582.6 mg
  • Fat: 13.4 g
  • Saturated Fat: 6.4 g
  • Carbohydrates: 26.4 g
  • Fiber: 1.6 g
  • Protein: 2.7 g
  • Cholesterol: 0 mg

Keywords: pumpkin soup, pumpkin soup recipe, vegan pumkin soup, roasted pumpkin soup, easy pumpkin soup, curried pumpkin soup