Skip to main content New<> this month
Get the Allrecipes magazine

Vegan Pumpkin Soup with Coconut Milk

Rated as 5 out of 5 Stars
21

"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!"
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 254
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • 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


Per Serving: 254 calories; 18.3 24.4 4.5 0 279 Full nutrition

Explore more

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

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 increase...