Share this Story

Cream of Pumpkin Soup Topped with Curried Pecans

Mckenna is the girl you want on your trivia team for her vast knowledge of early 2000s pop culture. She's an avid YouTube subscriber and loves all things Content Marketing. On occasion she's been known to spontaneously move to a differen...

So creamy and delicious

Creamy and delicious with a crispy crunch of nuts, this sweet and spicy soup is a great way to begin Thanksgiving dinner. The curry flavor will spice up everyone's Thanksgiving meal - not just the vegans at the table. The scrumptious pumpkin flavor is a great way to remind your family of that warm fall feeling. All of these flavors combined into one great dish? Yummy! Cream of Pumpkin Soup Topped with Curried Pecans

So creamy and delicious

Cream of Pumpkin Soup Topped with Curried Pecans

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 30 minutes


    • 1 tablespoon olive oil
    • 1/2 cup chopped onion
    • 2 tablespoons curry powder
    • 1 (15-ounce) can pumpkin puree
    • 2 cups vegetable broth
    • 2 tablespoons pure maple syrup
    • Salt and freshly ground black pepper
    • 1/4 cup pecan pieces
    • 1 (14-ounce) can unsweetened coconut milk


1.Preheat the oven to 375° F.

2. Heat the oil in a large pot over medium heat. Add the onion. Cover and cook until softened, 5 minutes.

3. Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth.

4. Add 1 tablespoon of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes to allow flavors to develop, stirring occasionally.

While the soup is simmering, make the curried pecans.

5. In a small bowl, combine the pecan pieces with the remaining maple syrup and toss to coat. Sprinkle with the remaining curry powder, tossing to coat.

6. Place the pecans in a small baking dish and bake until toasted, about 10 minutes. Set aside to cool.


1. Use an immersion blender to puree the soup right in the pot.

2. Return the soup to the stove top, turning the heat to low.

3. Whisk in the coconut milk, taste to adjust seasonings.

4. Heat until hot, do not boil. Serve the soup garnished with the pecans.

Want more vegan Thanksgiving recipes? Here are some more vegan related dishes
Vegan Split Pea and Sweet Potato Soup

Sweet Potato and Macadamia Nut Soup

Vegan Spiced Squash Bisque

New in Food & Recipes

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!

b h e a r d !

Welcome to the new SheKnows Community,

where you can share your stories, ideas

and CONNECT with millions of women.

Get Started