- 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
- 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.
04/25/2018
recipepes.com
Vegan Pumpkin Soup with Coconut Milk, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
