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!

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

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.

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  • 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 9% DV; carbohydrates 24.4g 8% DV; fat 18.3g 28% DV; cholesterol 0mg; sodium 278.6mg 11% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/10/2017
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. Read More
(3)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/10/2017
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. Read More
(3)
Rating: 5 stars
09/11/2019
lovely soup, will be making often this fall! Read More
Rating: 5 stars
08/14/2019
delicious Read More
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