Vegan Pumpkin Soup with Coconut Milk recipe
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Ingredients
- 2 tablespoons sunflower seed oil 1 onion, finely chopped 1 clove garlic, minced 4 ½ 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 ½ (14 ounce) can coconut milk 1 lemon, juiced salt and freshly ground black pepper ¼ cup chopped Thai basil
Nutrition Info
- 254.4 caloriescarbohydrate: 24.4 gcholesterol: : -fat: 18.3 gfiber: 4.7 gprotein: 4.5 gsaturatedFat: 10.1 gservingSize: -sodium: 278.6 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Vegan Pumpkin Soup with Coconut Milk
Directions
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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.
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.