Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!


Recipe Summary

40 mins
50 mins
10 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

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.

Nutrition Facts

254 calories; protein 4.5g; carbohydrates 24.4g; fat 18.3g; sodium 278.6mg. Full Nutrition