Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 254
- Carbohydrate: 24g
- Fat: 18g
- Fiber: 5g
- Protein: 5g
- Sugar: 6g
Related Recipes
Vegan Carrot-Butternut Squash Soup
Vegan Black Bean Soup with Pumpkin
Vegan Carrot Soup
The Best Vegan Carrot Soup Ever
Easy Vegan Butternut Squash Soup
Vegan Butternut Squash Soup with Coconut Milk
Vegan Butternut Squash Soup
Pumpkin Soup with Coconut Milk
Vegan Butternut Squash Soup with Almond Milk
Delicious Vegan Vegetable Soup
Instant Pot® Spicy Vegan Carrot Soup
