Pumpkin Coconut Curry Soup with Chickpeas

Vegan pumpkin coconut curry soup with chickpeas is made in one-pot with cozy Indian spices, spinach and cauliflower for a healthy & easy curry recipe.

Pumpkin coconut curry soup is one of those cozy cold-weather recipes where you just want to curl up on the couch with your fluffiest socks and an oversized sweatshirt while watching a rerun of friends.

It’s made with creamy pumpkin, coconut milk, warm Indian spices, chickpeas, cauliflower and spinach for a hearty yet healthy vegan curry recipe.

I never thought I was a curry fan.  I mean sure, I like a good tikka masala, but whenever I thought of curry I just imagined that powerful smelling, overbearing dish.

Now that I’ve matured my pallet, I’ve come to love curry.  It adds such warmth and comfort to a dish and while it can be powerful, if used correctly, it makes for a beautifully flavored dish.

This pumpkin curry is everything a good curry should be: creamy, comforting, warm and flavorful.

Yes, it has pumpkin puree in it, but do not be scared my non-pumpkin loving friends!

It doesn’t have that pumpkin-flavor like you’d find in pumpkin pie.  The pumpkin adds substance & creaminess to the soup and trust me it’s delicious!

What makes a curry?

A variety of spices and herbs (like turmeric, curry powder and dried chiles) that are prepared as a sauce and placed over vegetables meat or seafood.

What are some types of curry:

The major and most popular curries are Indian or Thai: green curry, red curry paste, yellow curry, panang, dhal (just to name a few).

Any way you make or eat curry, it involves lots of aromatic spices usually with a touch of yogurt, sour cream (or in this case coconut milk) for added creamy richness.

This Indian pumpkin-coconut curry soup recipe is referred to as dhal curry which is typically made with lentils or beans and vegetables.

What’s in this healthy pumpkin dahl curry recipe:

• Vegetables: carrots, peppers, cauliflower and spinach
• Chickpeas
• Pumpkin Puree
• Coconut Milk
• Diced Tomatoes
• Spices: ginger, curry, turmeric, cinnamon, and Garam masala)

Feel free to substitute the spinach for another dark leafy green such as kale or swiss chard.

Let’s talk garam masala.  Not a spice most people have on hand in their pantry.  It’s just an Indian spice mix of cumin, coriander, cardamom, black pepper, clove and nutmeg.

It’s what gives this dish that added flavor and that authentic Indian taste.  Make your own garam masala, (recipe here) or you can buy it on Amazon or in your local grocery store.

What to serve with pumpkin coconut curry soup with chickpeas?

I usually eat this hearty dish by itself with a sprinkle of fresh cilantro, but you can serve it over brown rice, quinoa or other grain of choice.

Feel free to add chicken or meat for an even heartier meal.

Or eat with a slice of homemade naan bread.

For more pumpkin recipes try:

• Savory Pumpkin Butter Crostini Appetizers
• Creamy Pumpkin Butter Chicken
• Easy Vegan White Bean Pumpkin Dip with Chipotle
• Easy Crockpot Pumpkin Chili

Continue to Content

Pumpkin-Coconut Curry Soup with Chickpeas

Yield: 6

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Vegan pumpkin coconut curry soup with chickpeas is made in one-pot with cozy Indian spices, spinach and cauliflower for a healthy & easy curry recipe.

Print

Ingredients

• 3 tbsp olive oil
• ½ onion, diced
• 1-2 carrots, diced (about 1 cup)
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 14.5 oz. can diced tomatoes, with juices
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• ½ tsp cinnamon
• 1 tsp garam masala
• 1 tsp salt
• 1 tsp pepper
• 13.5 oz. can coconut milk
• 2 cups pumpkin puree
• 1 small head cauliflower, cut into florets
• 1, 15.5 oz. can chickpeas, drained and rinsed
• 2 cups spinach, roughly chopped (can substitute kale or swiss chard)

Instructions

1. Heat olive oil in a Dutch oven or large stock pan on medium-high heat. Add onions, carrots, peppers and garlic. Cook, stirring occasionally until vegetables are softened, about 4-5 minutes.
2. Stir in diced tomatoes, fresh ginger, curry powder, turmeric, cinnamon, garam masala, salt, pepper coconut milk and pumpkin puree. Bring mixture to a boil and add cauliflower.
3. Turn heat down to low, cover and cook 25-30 minutes stirring occasionally.
4. Stir in chickpeas and kale. Cook until kale is wilted and tender, about 3-4 minutes.
5. Serve over white rice, quinoa or other whole grain.

Nutrition Information:

Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Tag @winealittlecookalot on Instagram and hashtag it #winealittlecookalot