Vegan Pumpkin Soup with Coconut Milk

This delicious vegan pumpkin soup is made with coconut milk, fresh corn, red pepper, ginger, red curry paste, and sprinkled with Thai basil.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 254 Calories

Ingredients

• 1 lemon, juiced
• 1 clove garlic, minced
• salt and freshly ground black pepper
• 1 onion, finely chopped
• 1 (14 ounce) can vegetable broth
• 1 (1 inch) piece fresh ginger, grated
• 1 teaspoon red curry paste
• 2 tablespoons sunflower seed oil
• 1 red bell pepper, cubed
• 1 ear fresh corn on the cob
• 0.25 cup chopped Thai basil
• 0.5 (14 ounce) can coconut milk
• 4.5 cups cubed fresh pumpkin

Recipe Instructions

Step 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.

Step 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.