Creamy Vegan Fall Vegetable Curry Soup

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.

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.

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.

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.

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.

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.

• 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 teaspoon 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 tablespoon 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 Fall Curry Soup:

• 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 tablespoon 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.

📖 Recipe