Indulge in the ultimate comfort food with this creamy vegan curry pumpkin soup recipe. This delightful dish combines the rich flavors of roasted pumpkin and aromatic curry powder, resulting in the creamiest pumpkin soup you've ever tasted. Whether you're following a vegan diet or simply looking for a dairy-free alternative, this recipe is a must-try.
Get ready to savour the flavours of autumn with this easy, satisfying, and versatile pumpkin soup. Imagine a bowl of velvety smoothness - a pumpkin soup recipe that is both vegan and dairy-free. This creamy vegan pumpkin soup is made with roasted pumpkin and a touch of curry powder, giving it a unique and delicious twist. The combination of flavours creates a rich and satisfying soup that will warm you up on chilly winter nights.
If you prefer a creamy pumpkin soup without curry, use this recipe: Creamy Pumpkin Soup without Garlic.
Roasting the pumpkin
To start, we roast the pumpkin and onion pieces to perfection. The smaller you cut the pumpkin, the quicker it will cook. You can remove the pumpkin skin here before cooking, or cook with the pumpkin skin on and remove after cooking. The pumpkin skin will be easier to remove after cooking the pumpkin, but it also takes longer to cook with the skin on.
Coat the pumpkin and onion in a mixture of extra virgin olive oil and curry powder, then roast them in the oven until they are soft and caramelized. The aroma that fills your kitchen is simply irresistible.
To check if the pumpkin is cooked, you can use a fork or skewer. The pumpkin will be roasted when there is no resistance when poking the flesh. This makes it really easy to blend and gives the pumpkin soup that creamy texture.
You could use any type of pumpkin for this recipe, however the roasting time will vary. I find Kent pumpkin roasts faster than butternut pumpkin, but butternut pumpkin is creamier in the pumpkin soup when blended.
If you're using a food processor to blend the pumpkin soup, you should let the vegetables cool slightly first to prevent damage. If you prefer to blend your pumpkin soup with a stick blender, this can be done immediately in a heat safe dish.
Roux for Pumpkin Soup
While the roasted ingredients cool, prepare a roux using butter, flour, and milk. To make this dish without dairy, I used nuttelex to replace butter and soy milk to replace cows milk. I have made this dish with and without the substitutions and there is no difference in taste or texture.
What is a roux? A roux is a mixture made from equal parts of fat (such as butter, and flour). It serves as a thickening agent in soups, sauces, and other dishes. The butter and flour are cooked together to form a smooth paste, which adds richness and helps to create a velvety texture in the final dish.
This dairy-free roux will add creaminess to the soup without the need for dairy. Once you've made the roux, slowly whisk in the milk until the mixture thickens, creating a luscious base for our soup.
Once the roasted pumpkin and onion have cooled, we blend them together with the roux in a food processor until smooth. The result is a velvety texture that will delight your taste buds. If you prefer a thinner consistency, feel free to add more milk until it reaches your desired thickness.
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Recipe
Best Curry Pumpkin Soup Recipe
Ingredients
- 1 medium pumpkin skin removed, cut 1 inch
- 1 medium brown onion peeled, quartered
- 1 tsp - 1 tbsp curry powder adjust depending on preference
- 2 tablespoon extra virgin olive oil
- 1 tablespoon butter Nuttelex
- 1 tablespoon Flour
- ½ cup cream/milk Soy or coconut
Instructions
- Cut pumpkin and onion into 1 inch pieces then coat in extra virgin olive oil and the curry powder. Place in the oven for 35minutes @180C or until the pumpkin is soft.
- In a pan, make a roux by melting the butter and adding flour and combining until smooth. Add the milk and lower the heat, stirring occasionally until thick.
- Once the veggies have cooled slightly, add to a food processor or blender with the roux. Blend until smooth or desired texture. If you prefer a thinner soup, add more milk.
- Serve with garnishes of choice and bread (like my small batch focaccia)
Notes
Soup always tastes better re-heated the day after as it gives the flavours a chance to sink in. Make the soup one day, and eat it throughout the week. Re-heat in the microwave 1 minute at a time (stirring in between) until heated through. PUMPKIN SOUP SUBSTITUTES AND NOTES: Pumpkin type: I use butternut but you can substitute for kent. Cooking time will vary. Curry flavour: adjust depending on your desire for the curry taste. If you don't like curry, you can make my pumpkin soup recipe without it. Search at the top of the website.
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