Vegan Pumpkin Soup With Coconut Milk
The coconut milk adds a great, creamy texture to the curry which is perfect.
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 | Prawn Curry Without Coconut Milk2 tablespoons sunflower seed oil1 onion, finely chopped1 clove garlic, minced4 ½ cups cubed fresh pumpkin1 red bell pepper, cubed1 (1 inch) piece fresh ginger, grated1 teaspoon red curry paste1 (14 ounce) can vegetable broth1 ear fresh corn on the cob½ (14 ounce) can coconut milk1 lemon, juicedsalt and freshly ground black pepper¼ cup chopped Thai basilDirectionsHeat 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 | Prawn Curry Without Coconut Milkprep: 10 mins cook: 40 mins total: 50 mins Servings: 4 Yield: 4 servings
TAG : Vegan Pumpkin Soup With Coconut MilkSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Pumpkin Soup Recipes,