Creamy Vegan Pumpkin Soup with Coconut Milk

Follow our step-by-step guide on how to make Creamy Vegan Pumpkin Soup with Coconut Milk.

1. Step 1

   Begin by warming sunflower seed oil in a spacious pot over medium heat.

2. Step 2

   Toss in the chopped onion and sauté until it turns soft and translucent, which should take about five minutes.

3. Step 3

   Next, introduce the minced garlic and let it cook for an additional thirty seconds, allowing its aroma to fill the air.

4. Step 4

   Now, add the cubed pumpkin, vibrant red bell pepper, and freshly grated ginger to the mix.

5. Step 5

   Stir occasionally and let the vegetables soften for five to eight minutes.

6. Step 6

   Incorporate the red curry paste, cooking for one more minute to awaken its rich flavors.

7. Step 7

   Pour in the vegetable broth and bring the concoction to a lively boil.

8. Step 8

   Once boiling, lower the heat and let it simmer until the pumpkin and bell pepper are tender, roughly twenty-five minutes.

9. Step 9

   While the soup simmers, remove the kernels from the corn cob and add them to the pot along with the creamy coconut milk.

10. Step 10

    Allow everything to cook together for an additional five minutes, stirring gently to combine.

11. Step 11

    Finally, season your delightful soup with a splash of lemon juice, salt, and freshly ground black pepper to taste.

12. Step 12

    Serve it hot, garnished with a sprinkle of chopped Thai basil for that perfect finishing touch.

13. Step 13

    Enjoy this comforting bowl of goodness that warms both the body and soul.