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.

Nutrition Facts

Per Serving: 254calories;18.3g fat;24.4g carbohydrates;4.5g protein;0mg cholesterol;279mg sodium.