Soup Recipe ~ Vegan Pumpkin Soup with Coconut Milk

A girlfriend of mine gave me this recipe and was raving about it. After I tried it out I wholeheartedly agree - this is my new favorite pumpkin soup. It's made with coconut milk which gives it a delicious subtle flavor and it's vegan to boot!

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

Cooking 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.

Nutrition Facts

• calories254.4
• carbohydrateContent24.4 g
• fatContent18.3 g
• fiberContent4.7 g
• proteinContent4.5 g
• saturatedFatContent10.1 g
• sodiumContent278.6 mg
• sugarContent6.3 g