Vegan Pumpkin Soup With Coconut Milk

Name: Vegan Pumpkin Soup With Coconut Milk
Ingredients: 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

13 ingredients

2 steps

Ingredients

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

Directions

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.