Easiest Way to Make Pumpkin Rosemary Soup Recipe

Vegan Pumpkin Soup With Coconut Milk

This spicy pumpkin soup is sure to please.

Recipe Summary Vegan Pumpkin Soup With Coconut Milk

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!

Ingredients | Pumpkin Rosemary Soup Recipe

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

Directions

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.

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.

Info | Pumpkin Rosemary Soup Recipe

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

TAG : Vegan Pumpkin Soup With Coconut Milk

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Pumpkin Soup Recipes,