Home » Recipes » Creamy Vegan Fall Vegetable Curry Soup

Creamy Vegan Fall Vegetable Curry Soup

by Sophie

Vegan Fall Curry Soup – delicious and comforting as it sounds. And, it can be made in the instant pot too. Presenting my version of Creamy Vegan Fall Vegatable Curry Soup.

Creamy Vegan Fall Vegetable Curry Soup

Pinit

As much as I love a wonderful summer, it feels so good to see fall is finally here in the northern hemisphere. Yes, the weather is changing drastically and trees in my garden have started yellowing. While the trees are shining high and golden with the autumn’s beautiful yellowish orange blanket on them, it has literally started making me feel cozy, and all I could think of is this creamy vegan fall vegetable curry soup. The name says it all. No second guess! It’s a creamy soup with loads of vegetables, has a curry flavor and it’s creamy. I truly didn’t spend much time finding a fancy name for this soup. But I can guarantee ya’ll that this fancy soup will make you crazily fall in love with it.

Creamy Vegan Fall Vegetable Curry Soup Pinit

My love for cream is enormous; I mean it when I say it. In contrast, my better half always looks for something that doesn’t have cream or creamy flavor. Even though he loves dairy, he can’t stand something loaded with whipped or non-whipped cream. I don’t understand why! Since the time I am trying new vegan recipes and following a mostly plant-based low-carb diet, the number of my experiments on creating the right and best creamy consistency without using dairy are continually increasing. That’s why this creamy soup or the Creamy Vegan Fall Vegetable Curry Soup, and it perfectly satisfies him too.

Creamy Vegan Fall Vegetable Curry Soup Pinit

I used a generous portion of orange-y vegetables for this soup. Reason: the fall season. Something orange-y truly colligates well with this beautiful season, at least for me. After all, the season not only adds a typical soothing chill in the air, but it also brings a visible vivid change with an orange hue in the surrounds that reminds us that festivities are here.

Creamy Vegan Fall Vegetable Curry Soup Pinit

What’s in Vegan Fall Curry Soup?

A bowl of warm soup in a chilly fall afternoon or evening is comfort food for me. This hearty soup has a generous amount of veggies, including baby carrots, pumpkin, onion, garlic and Serrano pepper/ Thai chili. Yes, this soup has pumpkin. After combined with spicy red curry paste and mellowed down by some thick coconut milk, this soup becomes a spicy-sweet and addictive curry soup. I have added nutritional yeast and cashews to this recipe, which is why the soup has a beautiful creamy and silky smooth texture.

Creamy Vegan Fall Vegetable Curry Soup

Pinit

I strongly suggest serving it with some roasted peanuts or cashew nuts, because the chopped or whole roasted nuts add another layer of texture to this soup. If you are loving the idea of enjoying this soul warming soup now or whenever you please, check the recipe now.

How to Make Creamy Vegan Pumpkin N Vegetable Curry Soup?

Step-1: Prep the Veggies:

  • Cut the veggies and keep ready.
  • I have taken whole baby carrots, diced tomatoes, chopped onions(either red or white or any variety handy), chopped garlic and Serrano pepper.

Creamy Vegan Fall Vegetable Curry Soup

  • I didn’t have fresh pumpkin. That’s why this pureed pumpkin in my recipe.
  • If using fresh pumpkin, take two cups of pumpkin chunks cut into medium sized pieces.

Step-2: Sauté:

  • Add a tsp of any oil of your choice and sauté the veggies for a few minutes.

Creamy Vegan Fall Vegetable Curry Soup

  • Add cashews and pumpkin puree.
  • Cover and cook for a few minutes.

Creamy Vegan Fall Vegetable Curry Soup

  • As the tomatoes start to lose water, add 2 tbsp of red curry paste and a cup of water or veggie broth.

Creamy Vegan Fall Vegetable Curry Soup

  • Simmer for 5-7 minutes.

Step-3: Add coconut milk:

  • To the simmering vegetables in broth, add a cup of coconut milk.

Creamy Vegan Fall Vegetable Curry Soup

  • Stir well, add salt and ¼ cup of nutritional yeast.

Creamy Vegan Fall Vegetable Curry Soup

  • Turn the heat off.
  • Allow the mixture to cool.

Step-4: Blend:

  • Take all the ingredients in a high-speed blender.
  • Blend to make a super-smooth and creamy puree.

Creamy Vegan Fall Vegetable Curry Soup

  • Pour the mixture back to the pan and adjust salt.
  • If you want a thinner consistency, add more water or coconut milk.
  • Bring the mixture to boil.

Step-4: Serve:

Creamy Vegan Fall Vegetable Curry Soup

  • Add chopped cilantro and roasted peanuts on top.
  • Serve the soup warm.

Instant Pot Fall Curry Soup:

Pressure cooking in instant pot

  • Set the instant pot to the saute mode. Add oil and wait for a minute till the oil is warm enough.
  • Now add all the veggies, except the pumpkin puree, and stir well.
  • After two to three minutes, as onions become translucent and carrots brown a bit, add tomatoes, cashew and pumpkin puree.
  • Add 2 tbsp of the red curry paste, salt and pepper, and water or broth.
  • Select the instant pot soup mode and add 10-minutes of cooking time.
  • After the beep, wait for NPR and open the lid.
  • Add coconut milk and puree the soup with a hand or immersion blender.
  • Bring the soup to a boil in the saute mode and adjust the consistency. (Add more water if needed and adjust salt and pepper)
  • Serve warm with roasted peanuts and cilantro.

Nutrition Info:

This soup is so addictive and yum that I totally don’t hesitate to enjoy this as a meal. The recipe yields two huge bowls of soup. You can serve this with rice too. If you do so, add some fried or baked tofu to this curry and you will love the rich rice-curry meal.

Creamy Vegan Fall Vegetable Curry Soup

Pin it for later. Click Pinit

Creamy Vegan Fall Vegetable Curry Soup

Creamy Vegan Fall Vegetable Curry Soup

Creamy Vegan Fall Vegetable Curry Soup is super delicious, really addictive and full of flavors. It has no fancy ingredients, just veggies, curry paste and some coconut milk.
5 from 9 votes
Print Pin Rate
Course: Main Course, Side Dish, Soup
Cuisine: Thai
Keyword: Fall Curry Soup, Instant pot Soup, Vegan Soup
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Calories: 170kcal

Ingredients

  • 1 cup pumpkin mashed or pureed
  • 1 cup baby carrots or chopped carrots
  • 1/4 cup roghly chopped onions
  • 1 cup diced tomatoes
  • 1 serrano pepper
  • 1 garlic clove (finely chopped)
  • 2 tbsp Red curry paste (Thai, vegan)
  • 1 cup coconut milk (I used light)
  • 1/4 cup nutritional yeast (Optional)
  • 10 pieces cashew nuts
  • Salt to taste
  • Cilantro and chopped nuts to garnish

Instructions

Prep the Veggies:

  • Cut the veggies and keep ready.
  • I have taken whole baby carrots, diced tomatoes, chopped onions(either red or white), chopped garlic and Serrano pepper.
  • I didn’t have a fresh pumpkin. That’s why I used this pureed pumpkin in my recipe.
  • If using fresh pumpkin, take two cups of pumpkin chunks. (cut into medium sized pieces.)

Step-2: Sauté:

  • Add a tsp of any oil of your choice and sauté the veggies for a few minutes.
  • Add cashews and pumpkin puree.
  • Cover and cook for a few minutes.
  • As the tomatoes start to lose water, add 2 tbsp of red curry paste and a cup of water or veggie broth.
  • Simmer for 5-7 minutes.

Step-3: Add coconut milk:

  • To the simmering vegetables in broth, add a cup of coconut milk.
  • Stir well, add salt and ¼ cup of nutritional yeast.
  • Turn the heat off.
  • Allow the mixture to cool.

Step-4: Blend:

  • Take all the ingredients in a high-speed blender.
  • Blend to make a super-smooth and creamy puree.
  • Pour the mixture back to the pan and adjust salt.
  • If you want a thinner consistency, add more water or coconut milk.
  • Bring the mixture to boil.

Step-4: Serve:

  • Add chopped cilantro and roasted peanuts on top.
  • Serve the soup warm.

Instant Pot Method:

  • Set the instant pot to the saute mode. Add oil and wait for a minute till the oil is warm enough.
    Instant pot tikka masala sauce
  • Now add all the veggies, except the pumpkin puree, and stir well.
    Creamy Vegan Fall Vegetable Curry Soup
  • After two to three minutes, as onions become translucent and carrots brown a bit, add tomatoes, cashew and pumpkin puree.
    Creamy Vegan Fall Vegetable Curry Soup
  • Add 2 tbsp of the red curry paste, salt and pepper, and water or broth.
    Creamy Vegan Fall Vegetable Curry Soup
  • Select the instant pot soup mode and add 10-minutes of cooking time.
    Pressure cooking in instant pot
  • After the beep, wait for NPR and open the lid.
  • Add coconut milk and puree the soup with a hand or immersion blender.
    Adding coconut milk
  • Bring the soup to a boil in the saute mode and adjust the consistency. (Add more water if needed and adjust salt and pepper)
  • Serve warm with roasted peanuts and cilantro.
    Creamy Vegan Fall Vegetable Curry Soup

Notes

  • Use full-fat coconut milk for a creamier texture.
  • Skip nutritional yeast if you want to.
  • Add more curry paste or less based on your heat preference.
  • Top with some fried or baked tofu before serving with some rice.
 

Nutrition

Calories: 170kcal
Creamy Vegan Fall Vegetable Curry Soup #vegan #healthy

Try Amazon Prime 30-Day Free Trial

You may also like

13 comments

Anna Johnston September 24, 2017 - 9:55 pm

I’m such a big fan of pumpkin and this soup looks and sounds a stunner. Love it.

Reply
Sophie September 26, 2017 - 7:30 pm

Oh yes it is! It’s now my family fav.

Reply
Ana October 17, 2017 - 2:20 pm

Can the yeast be left out? If not, what would I use as a substitute?

Reply
Sophie October 17, 2017 - 4:34 pm

Yes, leave the nutritional yeast. It’s just for flavors. If you are not making vegan, you can add some cheddar cheese sauce too. Gives a similar flavor.

Reply
Erika September 13, 2019 - 3:38 pm

5 stars
This looks so creamy and flavorful, yum!

Reply
Kacie September 13, 2019 - 7:21 pm

5 stars
This would be ideal to take to work in a flask. Just the thing to warm you up during the cold spell!

Reply
Jacqui Debono September 13, 2019 - 9:30 pm

5 stars
I can’t get enough of creamy soup recipes as soon as there is the slightest hint of fall! This looks perfect for making at the beginning of the week and keeping me going for lunches for days!

Reply
Kelly Anthony September 15, 2019 - 3:23 pm

5 stars
I can’t wait for the weather to change here in Texas because as soon as it does I’ll be making this creamy vegetable curry soup.

Reply
Colleen September 15, 2019 - 10:17 pm

5 stars
I love soup and this is a perfect soup to celebrate fall. We are excited to make it this week!

Reply
Renu September 16, 2019 - 9:05 am

5 stars
That is a comforting bowl of soup loaded with all that vegetables. Looks absolutely yum and delicious.

Reply
katie September 16, 2019 - 9:19 am

5 stars
I can’t wait for soup season. It’s still a little warm where I am but the second the temperature drops I’ll be making this soup!

Katie xoxo

Reply
Lu October 13, 2019 - 9:30 pm

5 stars
Wee doggie is that a tasty situation! I kept in the nutritional yeast and think it adds a tasty flavor. I candied some cashews with chili lime seasoning and used those with shredded carrots as garnish. Will definitely make this again 🙂

Thanks for posting!

Reply
Sophie October 13, 2019 - 9:47 pm

Thank you, Lu!

Reply

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. I Agree Read More