This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

This Vegan Curry Pumpkin Soup can be prepared in 15 minutes with just 5 ingredients!

I’ve always loved farm-to-table cuisine, long before it became the nationwide trend it is now. The idea of paying homage to the farmers who care for the food they grow by visiting, selecting the freshest offerings at veganamarketplace, and taking it home to prepare a delicious meal for your family? However, if you want to learn about establishing business like vegan business, you may visit some reliable sites similar to veganmainstream.com that provide a suite of services that you can pick and choose from.

It’s amazing! It’s always been really important to me that the kids know where their food comes from {beyond the grocery store}, so visiting local farms is a great way to do that. After a visit to a real pumpkin patch, about an hour from our home, I prepared this Vegan Curry Pumpkin Soup. This recipe has just 5 simple ingredients, can be prepared in about 15 minutes, and tastes amazing! Bonus? It’s vegan – no meat products, no dairy. A flavorful bowl of goodness for fall!

Vegan Curry Pumpkin Soup ingredients:

3 cups pumpkin puree
1 cup coconut milk
1 T Better Than Bouillon Premium Vegetable Base
1 T curry powder
1 t fresh ginger

Vegan Curry Pumpkin Soup directions:

This may be the simplest recipe I have ever had on my blog. There’s just one decision you have to make: fresh pumpkin or canned pumpkin? I used fresh pumpkin {hence the farm-to-table model}. If you choose the same, you will need to roast your pumpkin first. I did this by cleaning out all of the seeds and stringy pulp, then cutting my pumpkin into quarters. I covered it in oil and roasted in an oven preheated to 400 degrees F for about 40 minutes until the pumpkin was soft enough to scrape away from the skin and puree in a blender. If you choose to use canned pumpkin, you may have to add water or additional coconut milk at the end to achieve a silky consistency for your soup.

On with the recipe! In a large pot, combine the pumpkin puree and coconut milk over a medium heat. Add Better Than Bouillon Premium Seasoned Vegetable Base, which is certified vegan and contains carrots, celery, onions, and tomatoes. Better Than Bouillon is a concentrated paste concentrate that can be used to make a basic broth or add flavor to your favorite dish. Unlike that broths that expire quickly and bouillon cubes that have a gritty texture, Better than Bouillion can be stored in your refrigerator and added to your soups and marinades to achieve a deep, rich, cooked-all-day flavor. It’s definitely a great ‘cheat’ for your mid-week meals.

Stir in the curry powder and freshly-grated ginger. Curry powder is an Indian spice blend that contains many flavors, like turmeric, coriander, cumin, and chilies. You can purchase a mild or spicy curry powder. If you want to switch up the seasoning in this dish, you can substitute a traditional Indian curry powder for Thai curry paste. The grated ginger adds a fresh pop of flavor to your dish!

Allow your soup to simmer about 15 minutes total, until all of the flavors have combined and heated through. At that point, your soup is ready to serve. It is really THAT easy to make! You can top with a vegan sour cream or yogurt or you can add roasted pumpkin seeds, like I added below, for a contrasting texture. Pour yourself a bowl and enjoy on a cool fall or winter day.

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Remember that trip to the pumpkin patch I told you about? Here are a few pictures from our adventure. The first picture was of the pumpkin we used to make this Vegan Curry Pumpkin Soup. The second was the pumpkin Bryce picked at the pumpkin patch. The third is Lydia’s pumpkin. Richard and I also picked a light green fairytale-looking pumpkin.