Vegan Keto Ginger Pumpkin Curry Soup

 

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Brrrr…soup season is certainly upon us (or not, if you’re reading this from the future…). It’s chilly outside; it’s chilly inside; and everyone is sniffling. This vegan keto ginger pumpkin curry soup fixes all of those issues for me, and tastes darn delicious, too!

So, the name pretty much tells it all. The main flavors are ginger and curry powder and the main veggie is pumpkin (which is actually a squash, which is technically a fruit, but work with me). That’s pretty much what you need to include to get the feel of this. All the other ingredients have easy substitutions that won’t really change the taste or function of this soup as a warming vegan keto meal. In truth, even the pumpkin can be subbed out for butternut squash without too much difference (and, if you are doing a cyclical vegan keto diet where you incorporate a little resistant starch into your meals here and there, sweet potato mash/puree could be subbed for the pumpkin as well).

Like I mentioned before, this soup really makes my day whenever I’m both chilly and have a stuffy nose (which is pretty much October-April/May) because not only is it delicious, but it’s also super easy to make. There is pretty much just one step: put everything in a pot and cook until done. Simple enough, right?

Notes on Making Vegan Keto Ginger Pumpkin Curry Soup

  • My favorite curry powder is madras. It’s got a nice kick to it that I find delicious, and helpful for clearing my sinuses. You could use any type of curry powder that you like, though!
  • Like I mentioned before, the pumpkin can be replaced by butternut squash or sweet potato puree.
  • If you cannot tolerate soy, you could either replace the tofu with a soy-free hemp tofu (making this soup paleo) or whatever plant-based protein you prefer.
  • If you don’t like or cannot tolerate coconut, you could really replace the coconut milk with any unsweetened, non-dairy milk. The thicker and creamier, the better. If you are using a lower-fat option, adding in a tablespoon of olive oil can add some richness back in.
  • The vegetables in this recipe are just what I had on hand at the time. You could pretty much use whatever you want – cauliflower, zucchini, kale, bok choy, cabbage, brussels sprouts…the possibilities are endless!
  • While I strive to provide accurate macronutrient and caloric information, different brands and varieties of ingredient may have different nutritional values, so your calculations may vary!

Vegan Keto Ginger Pumpkin Curry Soup

Print Recipe
This warming, nutrient-dense low carb vegan soup is the perfect comfort food for a chilly day!
Course entree
Cuisine vegan keto
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 bowls
Calories 282

Ingredients

  • 1 can full-fat coconut milk 13.5oz/400ml
  • 1 cup 240g pumpkin purée
  • 1-2 tbsp grated ginger
  • 1 cup vegetable broth
  • 1 tbsp curry powder I used madras, for a little kick
  • 1 block tofu cubed (14oz/400g)
  • 2 cups 140g broccoli florets
  • 2 handfuls 30g baby spinach

Instructions

  • Basically, grab a pot and bring everything but the tofu, broccoli and spinach to a simmer on medium-low heat. Then, add in the vegetables and tofu cubes and cook for another 15 minutes, until the broccoli is tender and the spinach has wilted. Then enjoy!

Nutrition

Serving: 1 | Calories: 282kcal | Carbohydrates: 7.4g | Protein: 13.4g | Fiber: 16.2g

Join the Conversation

  1. Dee Gee Johnson says:

    I’d love to make this but I’m allergic to soy. Any suggestions on a tofu replacement? Appreciate the help. Thanks.

    1. Try Paneer, an Indian cheese often used with spinach curries.

  2. Made this but left out the tofu. Loved the flavor! We’ll definitely have this again and again.

    1. I’m so glad you enjoyed it. Thank you for sharing! 🙂

  3. Carla Lopez says:

    This soup is amazing! I added a little extra veggie broth because I had too many veggie and it turned out amazing! Thank you for all your recipes, I just found this blog and have loved everything I have made!

    1. Hi Carla, thank you so much for the comment! This makes me so happy to hear 😀

  4. Hi there I’m looking to buy your book through Amazon my question is doi get the 4 week meal plan with the kindle version or just the textbook. And will the meal p,am be emailed after purchase

    1. Hi Arshi, good questions! The kindle version includes everything that the physical copy includes. So, the meal plan is a part of this and is at the back of the kindle version. 🙂

      I hope that helps! Please feel free to reach out any time with questions!

  5. Can I use frozen broccoli abs spinach?

  6. Antonio Coroi says:

    loved it

  7. Antonio Coroi says:

    amazing recipe

  8. My family loved this!!!!!!!!!!!!I used this along with this custom keto diet plan to stay on course

  9. This is so yummy! I make it all the time. The flavors are so rich and it is very satisfying.

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