For an extra layer of flavor, consider roasting the pumpkin before adding it to the soup. Adjust the amount of red curry paste to suit your preferred level of spiciness. If you don't have fresh corn on the cob, you can use frozen corn kernels instead. Add them towards the end of the cooking process. A swirl of coconut cream on top adds richness and visual appeal.
Vegan Pumpkin Soup with Coconut Milk
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PREP TIME10 mins
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COOK TIME40 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS18
Embrace the warmth of autumn with this velvety smooth vegan pumpkin soup. Infused with the delicate sweetness of coconut milk and a hint of exotic spice, it's a comforting and flavorful dish that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Fiber5 g
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Protein5 g
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Saturated Fat10 g
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Sodium279 mg
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Sugar6 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat sunflower seed oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent (approximately 5 minutes).
02
StepAdd the minced garlic and cook until fragrant (approximately 30 seconds).
03
StepIncorporate the cubed pumpkin, red bell pepper, and grated ginger. Cook until the vegetables begin to soften (approximately 5-8 minutes).
04
StepStir in the red curry paste and cook for an additional minute to release its aromatic flavors.
05
StepPour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and simmer until the pumpkin and bell pepper are completely tender (approximately 25 minutes).
06
StepCut the corn kernels off the cob and add them to the pot along with the coconut milk. Cook for another 5 minutes to meld the flavors.
07
StepSeason the soup with lemon juice, salt, and freshly ground black pepper to taste.
08
StepGarnish with chopped Thai basil before serving.
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Please Rate
Hank Gorczany
Jun 19, 2025Super easy to make and perfect for a chilly evening.
Tyson Morissette
Jun 19, 2025My kids loved it! They didn't even realize it was vegan.
Jaqueline Barton
Jun 8, 2025This soup is amazing! The coconut milk makes it so creamy.
Myah Stehrroberts
May 29, 2025I roasted the pumpkin first and it added a wonderful depth of flavor.
Nova Hammes
May 22, 2025I didn't have Thai basil so I used cilantro instead. It was still really good.
Shaniya Williamson
May 7, 2025I added a little bit of maple syrup for extra sweetness, delicious!