Vegan Pumpkin Soup with Coconut Milk

  5.0 – 5 reviews  • Pumpkin Soup Recipes

My girlfriend brought me this recipe and couldn’t stop gushing about it. I fully concur that this is now my favorite pumpkin soup after giving it a try. It is vegan and made with coconut milk, which gives it a wonderful, mild flavor.

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 4
Yield: 4 servings

Ingredients

  1. 2 tablespoons sunflower seed oil
  2. 1 onion, finely chopped
  3. 1 clove garlic, minced
  4. 4 ½ cups cubed fresh pumpkin
  5. 1 red bell pepper, cubed
  6. 1 (1 inch) piece fresh ginger, grated
  7. 1 teaspoon red curry paste
  8. 1 (14 ounce) can vegetable broth
  9. 1 ear fresh corn on the cob
  10. ½ (14 ounce) can coconut milk
  11. 1 lemon, juiced
  12. salt and freshly ground black pepper
  13. ¼ cup chopped Thai basil

Instructions

  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.
  3. Depending on your taste and the spiciness of the chile paste, use more or less. And remember, you can always add more, but once it’s too spicy, it’s too spicy.

Reviews

Linda Hill
This was a delicious soup and a great way to use up pumpkins. Didn’t change a thing in the recipe.
Timothy Davis
Smooth, silky, satisfying! My whole family loved it and that is saying A LOT.
Carrie Scott
lovely soup, will be making often this fall!
Dr. Ashley Fox
delicious
Miguel Knox
Loved this soup. I didn’t have red peppers, fresh pumpkin, ginger, or corn. I substituted 5 regular potatoes and 1 large sweet potato, a couple cans of pumpkin purée, ground ginger, and increased the broth to cover the potatoes. It turned out super yummy. I did have to add quite a bit more curry paste to be able to feel a little heat.

 

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