Grab a piece of bread and soak up every last drop of this Slow Cooker Pumpkin Curry Soup! It’s creamy, comforting, and full of fall flavors. Throw everything in the crockpot and you’re done, plus it's vegan, gluten free, and paleo, too!
If there’s any meal that calls for fuzzy socks and a warm fire, it’s this Slow Cooker Pumpkin Curry Soup. Made with both pumpkin puree and butternut squash, every bite has the most exceptional fall flavors. A sprinkle of curry powder, nutmeg, and ginger give it that extra boost to warm you inside and out!
Just like my vegan pumpkin chili, you’ll be happy to know that this soup is made with naturally vegan and gluten free ingredients. There’s zero guilt involved if you make it a part of your weekly dinners or Sunday meal prep all winter long!
Recipe features
- A simple, hands-off recipe thanks to the slow cooker!
- Possibly the comfiest, coziest fall soup ever.
- It’s naturally vegan, gluten free, paleo, and whole30-friendly!
Ingredient notes:
- Pumpkin puree - You could use canned pure pumpkin puree or chopped sugar pumpkin for a stronger pumpkin flavor. It should take as long to cook as the butternut squash.
- Butternut squash - Necessary for a fall-flavored soup!
- Vegetable broth - Or use chicken broth or beef broth if you’re not vegan.
- Maple syrup - For a touch of sweetness. Brown sugar works well as a replacement.
- Spices - I like making this with curry powder but red curry paste will give the soup a stronger curry flavor. A sprinkle of nutmeg and ginger make it extra warming. Feel free to adjust the curry powder to your liking.
- Coconut milk - Or heavy cream if you don’t need it to be vegan.
Step-by-step instructions
Step 1: Sauté the veggies. Add the onions to a skillet with oil and sauté over medium heat until soft. Next, add in the garlic and sauté for 1 minute. Transfer the sautéed veg to the slow cooker.
Step 2: Add everything else. To the slow cooker, add the curry powder, maple syrup, ginger, nutmeg, salt, coconut milk, vegetable broth, pumpkin, and butternut squash. Stir everything together.
Step 3: Slow cook. Cook the soup on HIGH for 2 hours or on LOW for 4 hours. You’ll know it’s ready when the squash is fork tender.
Step 4: Blend. Use an immersion blender to puree the soup. If you don’t have an immersion blender, ladle the soup into a blender and blend until smooth (you may need to do this in batches).Â
Step 5: Add the coconut milk and serve. Ladle the soup into bowls and add a drizzle of coconut milk and freshly cracked pepper on top. Serve and enjoy!
Tips and FAQs
- Top your bowl of soup with pumpkin seeds, chopped walnuts, pecans, crunchy chickpeas, or croutons.
- You can drizzle the coconut milk on top of each bowl or stir the 1 cup right into the batch of soup.
- To make this similar to a Thai pumpkin soup, omit the nutmeg, swap the curry powder for red curry paste, and top with chopped Thai basil, lime juice, and chopped chili peppers.
- Pumpkin curry soup stores well in the fridge for up to 3 days. Keep the leftovers in an airtight container.
What goes well with pumpkin curry soup?
You can’t go wrong serving this cozy soup with a piece of freshly baked bread or crackers for dipping. Otherwise, the comforting flavors would pair really well with a winter kale salad or maple roasted carrots on the side.
Can you make this on the stovetop instead?
Absolutely! Saute the onions and garlic in oil over medium heat in a soup pot on the stove. Add the rest of the ingredients (except the coconut milk) and let it simmer until the squash is fork tender. Puree with a blender, then serve with the coconut milk on top.
Can you freeze pumpkin soup?
Yes, it freezes well for up to 3 months. Just keep the cooked and cooled batch in an airtight container.
More cozy vegan soup recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Slow Cooker Pumpkin Curry Soup
Ingredients
- 1 tablespoon olive oil
- 2 medium yellow onions chopped
- 3 garlic cloves chopped
- 2 tablespoon curry powder
- 3 tablespoon maple syrup
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1 cup coconut milk plus more for drizzling
- 3 cups vegetable broth
- 15 oz. pumpkin puree (1 can)
- 2 cups butternut squash cubed
- black pepper to taste
Instructions
- Heat oil in a large, deep skillet over medium heat. Add the onions and sauté them for 8 minutes or until they're soft. Then, add the garlic and sauté for 1 additional minute; transfer mixture to your slow cooker.
- Next, add the curry powder, maple syrup, salt, ginger, nutmeg, coconut milk, vegetable broth, pumpkin, and butternut squash to your slow cooker and give everything a good stir.
- Cook the soup on HIGH for 2 hours or on LOW for 4 hours, or until the butternut squash can easily be pierced with a fork.
- Use an immersion blender to puree the soup, or ladle the soup into a blender and blend it on low until smooth (you may need to do this in batches).
- Pour the soup into bowls, then drizzle extra coconut milk (or heavy cream if not vegan) on top. Enjoy!
Notes
Nutrition
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