My Vegan Pumpkin Samosa Soup is my go-to when I can’t decide between ordering samosas from my favorite Indian restaurant or curling up on the couch with a cozy bowl of soup!
I created this recipe so that the soup itself tastes likes the inside of a samosa, with hearty veggies like carrots, potatoes and peas seasoned with lots of warming spices like curry powder, ginger and red pepper flakes. The broth is rich and flavorful thanks to a little tomato paste and the secret ingredient, low sodium tamari or soy sauce, which gives this soup both body and depth.
The result is a soup that tastes like it’s been slowly simmering on the stove all day even though it only cooks for about 30 minutes. Gotta love that!
I serve it up with some fresh lime wedges to compliment the savory spices and – importantly – some warm bread for dipping, which plays the role of the crispy pastry part of the samosa and really brings home the whole “samosa” experience.
I hope you enjoy this fun Fall twist on one of my favorite snacks!
Vegan Pumpkin Samosa Soup
Ingredients
Produce
- 2 tbsp olive or avocado oil
- 1 large yellow onion
- 4 medium carrots
- 3 large cloves garlic
- 2 medium yellow potatoes
- 1 cup dried red lentils
- 1 cup frozen peas
Spices
- 1 tbsp curry powder
- 2 tsp garam masala
- 1/2 tsp ground ginger
- 1/2 tsp red pepper flakes
- 1/2 tbsp kosher salt I use Morton's
Liquids
- 1 tbsp tomato paste
- 1 can pumpkin puree
- 1 can water (fill pumpkin puree can up with water)
- 1.75 cartons low sodium veggie broth
- 1 tbsp low sodium tamari
Instructions
Prep
- Dice the onions, carrots and potatoes. Then mince the garlic and set all of the veggies aside.
Sauté
- In a large pot with a fitted lid, add the oil and heat to medium-high heat. Add the onions and carrots and cook for 5-6 minutes. Sprinkle with salt, lower the heat to medium and add the garlic. Cook for 1 minute then add the spices.
- Add the curry powder, garam masala, ginger, red pepper flakes, and salt and cook for another 1-2 minutes. Add the tomato paste and cook for one more minute.Tip: add a splash of veggie broth or water if the pan gets too dry.
- Next add the potatoes and lentils. Mix well and add the pumpkin puree, water, veggie broth and tamari. Raise the heat to high and bring to a boil. Once boiling, reduce the heat to low and cover with a lid. Simmer for 30 minutes or until the potatoes are fork tender and the lentils are cooked through. Stir in the peas, taste and add more salt and pepper if needed. Cook for 3 minutes to warm the peas through and then serve with lime wedges and some warm bread on the side. Enjoy!
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Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
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Delicious! I made this yesterday. I did not see when to add the tomato paste in the instructions, so I watched the video again and added it after the spices were added. Also, I had homemade broth, so I guessed at 4 cups – how many cups do you think would replace the carton?
Thanks! I love all your recipes 🙂
Steph
Author
Hey Stephanie! Thanks for letting me know! I just made that adjustment! And a carton is about 32 oz which is four cups so you were right! The full recipe has about 6-6.5 cups all together depending on liquidy you’d like it to be. I hope you enjoyed the soup 🙂