Vegan Pumpkin Soup with Coconut Milk Recipe:Soup,Vegetable Soup,Squash Soup,Pumpkin Soup Stews and Chili,Soup,Vegetable Soup,Squash Soup,Pumpkin Soup
A girlfriend of mine gave me this recipe and was raving about it. After I tried it out I wholeheartedly agree - this is my new favorite pumpkin soup. It's made with coconut milk which gives it a delicious subtle flavor and it's vegan to boot!
2 tablespoons sunflower seed oil
1 onion, finely chopped
1 clove garlic, minced
4 1/2 cups cubed fresh pumpkin
1 red bell pepper, cubed
1 (1 inch) piece fresh ginger, grated
1 teaspoon red curry paste
1 (14 ounce) can vegetable broth
1 ear fresh corn on the cob
1/2 (14 ounce) can coconut milk
1 lemon, juiced
salt and freshly ground black pepper
1/4 cup chopped Thai basil
① Heat oil in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add pumpkin, red bell pepper, and ginger; cook until softened, 5 to 8 minutes. Stir in curry paste and cook for 1 more minute. Pour in vegetable broth and bring to a boil. Reduce heat and cook until pumpkin and bell pepper are soft, about 25 minutes.
② Cut corn kernels off the cob; add to the pot with coconut milk. Cook an additional 5 minutes; season with lemon juice, salt, and pepper. Sprinkle with Thai basil before serving.
Per Serving: 254calories;18.3g fat;24.4g carbohydrates;4.5g protein;0mg cholesterol;279mg sodium.