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Creamy Vegan Pumpkin Soup with Coconut Milk

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PREP TIME
10 min
COOKING TIME
40 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner
Creamy 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
Instructions
1
Heat a generous amount of oil in a saucepan over an intermediate temperature and sauté the onion until it becomes tender and loses its rigidity, approximately 5 minutes. Introduce garlic into the mixture and cook until it emits a distinct aroma, roughly 30 seconds. Incorporate pumpkin, red bell pepper, and ginger into the pot; cook until they become tender and pliable, 5 to 8 minutes. Combine curry paste with the mixture and cook for an additional minute. Introduce vegetable broth into the pot and bring it to a rolling boil. Lower the heat and cook until the pumpkin and bell pepper have become extremely soft, around 25 minutes.
2
Remove the kernels from the cob of corn; add them to the pot along with coconut milk. Cook for an additional 5 minutes; season with a squeeze of lemon juice, a pinch of salt, and a few grinds of pepper. Sprinkle Thai basil leaves over the dish before presenting it to your guests