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An overhead shot of a speckled brown bowl filled with vegan pumpkin curry with coconut milk, chickpeas, cauliflower and spinach. It's orange yellow color and sprinkled with fresh cilantro on top. There's a small orange pumpkin in the background.

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.
Course Dinner, Lunch
Cuisine American, Indian
Keyword healthycurry, pumpkincurry, vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Author Wine a Little Cook A Lot


  • 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)


  • 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.
  • 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.
  • Turn heat down to low, cover and cook 25-30 minutes stirring occasionally.
  • Stir in chickpeas and kale. Cook until kale is wilted and tender, about 3-4 minutes.
  • Serve over white rice, quinoa or other whole grain.