Vegan Pumpkin Soup with Coconut Milk by Marianne

Vegan Pumpkin Soup with Coconut Milk

Recipe by
Published 15th Jul 2021

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!

Vegan Pumpkin Soup with Coconut Milk Ingredients

  • 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

Vegan Pumpkin Soup with Coconut Milk Cook Instructions

Prep10m
Cook40m
Ready In50m
Servings4 servings
  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.

Vegan Pumpkin Soup with Coconut Milk Nutritions

  • Calories: 254.4 calories
  • Carbohydrate: 24.4 g
  • Fat: 18.3 g
  • Fiber: 4.7 g
  • Protein: 4.5 g
  • SaturatedFat: 10.1 g
  • Sodium: 278.6 mg
  • Sugar: 6.3 g

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