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Pumpkin Curry Soup

Pumpkin Curry Soup is the cozy meal you're craving!  Packed with flavor, and loaded with potatoes and garbanzos, it's a complete meal in a bowl!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: vegan
Author: Sarah De la Cruz


  • 1 Tablespoon avocado oil
  • 1 onion
  • 4 medium yukon potatoes
  • 1 14 ounce can garbanzo beans
  • 1 4 ounce jar red curry paste I like Thai Kitchen
  • 1 14 ounce can pumpkin puree
  • 1 14 ounce can coconut milk
  • 2 cups water
  • 1-2 teaspoons salt

To garnish:

  • cilantro
  • squeeze of lime
  • green onions
  • pepitas


  • Pour oil into a large pot, and turn heat on to medium.
  • Place diced onions in the pot, and saute until partly translucent and starting to brown.
  • Add diced potatoes to the pot. Stir well.
  • Add red curry paste and pumpkin puree to the pot. Stir well.
  • Add coconut milk, water, and salt to the pot and stir well. Bring to a boil.
  • Add the garbanzos to the pot and reduce heat to a simmer.
  • Cover with a lid and simmer for about 20 minutes, until potatoes are fork tender.
  • Remove from heat. Serve with basmati rice. Garnish with a squeeze of fresh lime, cilantro, green onions, and pepitas.
  • Enjoy!