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Vegan Pumpkin Soup with Coconut Milk
Vegan Pumpkin Soup with Coconut Milk
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Creamy vegan pumpkin soup with coconut milk, sweet corn, red pepper, zesty ginger, spicy red curry paste, and aromatic Thai basil.
Ingredients:
  • 2 tablespoons sunflower seed oil
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 4.5 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
  • 0.5 (14 ounce) can coconut milk
  • 1 lemon, juiced
  • salt and freshly ground black pepper
  • 0.25 cup chopped Thai basil
Instructions:
  • In a pot over medium heat, sauté onion in oil until soft and translucent for about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Stir in pumpkin, red bell pepper, and ginger; cook until softened for 5 to 8 minutes. Mix in curry paste, stir, and cook for 1 additional minute. Pour in vegetable broth, bring to a boil, then simmer until pumpkin and bell pepper are soft, around 25 minutes.
  • Remove corn kernels from the cob and include in the pot with creamy coconut milk. Simmer for another 5 minutes; then, season with zesty lemon juice, salt, and pepper. Garnish with fragrant Thai basil just before serving.

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