Name: Vegan Pumpkin Soup with Coconut Milk
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Sunflower seed oil - 2 tablespoons; Onion, finely chopped - 1; Garlic, minced - 1 clove; Cubed fresh pumpkin - 4 ½ cups; Red bell pepper, cubed - 1; Fresh ginger, grated - 1 (1 inch) piece; Red curry paste - 1 teaspoon; Vegetable broth - 1 (14 ounce) can; Fresh corn on the cob - 1 ear; Coconut milk - ½ (14 ounce) can; Lemon, juiced - 1; Salt and freshly ground black pepper - 1; Chopped Thai basil - ¼ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Pumpkin Soup with Coconut Milk

1. Sunflower seed oil - 2 tablespoons

2. Onion, finely chopped - 1

3. Garlic, minced - 1 clove

4. Cubed fresh pumpkin - 4 ½ cups

5. Red bell pepper, cubed - 1

6. Fresh ginger, grated - 1 (1 inch) piece

7. Red curry paste - 1 teaspoon

8. Vegetable broth - 1 (14 ounce) can

9. Fresh corn on the cob - 1 ear

10. Coconut milk - ½ (14 ounce) can

11. Lemon, juiced - 1

12. Salt and freshly ground black pepper - 1

13. Chopped Thai basil - ¼ cup

How to cook deliciously - Vegan Pumpkin Soup with Coconut Milk

1. Stage

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. Stage

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.