This vegan red curry pumpkin noodle soup is the perfect way to celebrate fall. Creamy pumpkin mixed with vegetable broth, coconut milk, mushrooms, and baby bok choy all mixed together with Thai flavors and noodles for slurping.
Vegan food doesn’t have to be intimidating, and it definitely isn’t just about salads.
That’s why I’m going to introduce you to your new favorite soup!
This vegan red curry pumpkin noodle soup is warm, full of flavor, and packed with veggies and noodles!
I guarantee you this soup will keep you full and satisfied.
Plus, it contains one of my favorite greens, baby bok choy! And, it’s also packed with peppers, mushrooms, and onions.
And who isn’t looking for a new recipe to use up all of those cans of pumpkin puree?
In fact, if you have more pumpkin than you know what to do with after you make this soup you can make my Spicy Thai Pumpkin Soup or my Instant Pot Pumpkin Beef Stew.
Trust me, this vegan red curry pumpkin noodle soup will have you coming back for seconds.
Table of Contents
Ingredients for vegan red curry pumpkin noodle soup
- Onion and garlic – Classic additions that will bring an earthiness to the soup.
- Ginger – Slightly spicy and sweet, ginger packs a punch of flavor!
- Lemongrass – Lemongrass is bright and floral, and a traditional flavor added to curry.
- Vegetables – Baby bella mushrooms and bok choy are the perfect addition to this soup.
- Red curry paste – Red curry paste is found in the international aisle of most major grocery stores, has a spectrum of flavors, and is slightly spicy.
- Pumpkin puree – Canned pumpkin puree (make sure it’s not “pumpkin pie filling”) can be easily found in most major grocery stores. They’ve done all the hard work for us!
- Coconut milk – Coconut milk is slightly sweet, and creamy, and adds some fat, all of which will help the soup’s silky smooth texture.
- Vegetable stock – Feel free to use homemade or your favorite store-bought variety. This will help loosen the soup and get it to the desired consistency.
- Thai noodles – Thai noodles are made out of rice, and can easily be found in the international aisle of most major grocery stores.
- Toppings – Cilantro, basil, and chopped peanuts give us texture and a fresh herbaceous flavor.
What is red curry paste?
Red curry paste is a concentrated paste packed full of flavor.
It’s made from a paste of spicy red chili peppers, lemongrass, garlic, and shrimp paste.
Different brands will have slightly varied recipes, so be sure to read the labels.
Red curry paste is meant to be thinned out with liquids so you’ll notice the paste is very thick.
For this recipe, we’ve used coconut milk and vegetable stock as our thinning agents.
Adding protein to pumpkin soup
Looking to add some more protein? No worries!
Even though this soup is written vegan you can easily add in your favorite soup protein.
Shredding up a store-bought pre-cooked rotisserie chicken is the easiest way to add some protein without having to roast your own chicken.
If you’re craving seafood, another great option would be adding some shrimp! They cook quickly and you’ll still have dinner done in a snap!
Different vegetables
For this vegan red curry pumpkin noodle soup, I’ve used baby bella mushrooms and baby bok choy but you can easily your favorite mushroom or vegetable.
Shitake would be a delicious mushroom addition while bamboo shoots would be a delicious vegetable option.
Other great additions would be baby corn, carrots, spinach, and shiitake mushrooms.
You can customize it to your personal preference.
Storage and leftovers of vegan red curry pumpkin noodle soup
Store this vegan red curry pumpkin noodle soup in an airtight container in the refrigerator for up to 4 days.
Lastly, reheating is as simple as putting it in a microwave-safe dish, and heating for 2-3 minutes or until heated thoroughly.
More soup recipes
- Love lentils? Try my Creamy Red Lentil Carrot Soup
- Looking for something spicy? Try my Chicken and Chard Tortilla Soup
- Craving a hearty minestrone? Try my Butternut Squash Minestrone Soup
- Want something thick and creamy? Try my Roasted Cauliflower Fennel Leek Soup
Vegan Red Curry Pumpkin Noodle Soup
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion peeled and small dice
- 1 pound sliced baby bella mushrooms
- 2 cups chopped baby bok choy
- 3 cloves garlic grated
- 3 tablespoons red curry paste
- 1 tablespoon grated ginger
- 1 tablespoon grated lemongrass
- 1 15 ounce can pureed pumpkin
- 1 32 ounce container vegetable broth or stock
- 1 13.5 ounce can full-fat coconut milk
- 1 pound cooked Thai noodles
- 1/4 cup minced fresh cilantro
- 2 tablespoons minced fresh basil leaves
- Chopped peanuts for topping, optional
Instructions
- In a 6-quart soup pot add olive oil and set over medium-high heat.
- When the oil is hot add in the onion and mushrooms.
- Cook for about 5 minutes or just until they start to soften.
- Add in the baby bok choy, garlic, red curry paste, ginger, and lemongrass.
- Saute for about a minute to just help combined the flavors.
- Stir in the pumpkin, vegetable broth, and coconut milk.
- Lower the heat and simmer for 10 minutes.
- Add in the cooked noodles and let them warm for a few minutes in the hot soup.
- Stir in minced cilantro and basil and serve hot with a sprinkle of chopped peanuts and more chopped cilantro if desired.