Vegan Pumpkin Soup With Coconut Milk Food

VEGAN PUMPKIN SOUP WITH COCONUT MILK

Steps:

• 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.

THAI PUMPKIN SOUP WITH COCONUT MILK {VEGAN}

Steps:

• Remove the roots and stalky ends from the coriander. Wash the leaves and dry in a salad spinner or paper towel before roughly chopping. Wash the roots and stalks well to remove any dirt clinging to the roots. Shake off any water and finely chop.
• Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
• Add the ginger, lemongrass and coriander roots and stalks. Cook until the stalks become soft before adding the pumpkin.
• Toss the pumpkin in the oil and cook for 5 minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
• Pour the soup into a blender and blend until smooth. Add most of the chopped coriander (cilantro) leaves reserving some to garnish the soup. Blend until the soup is speckled with flecks of green.
• Return to a clean saucepan and add the coconut milk. I like to only add half the milk, reserving the rest for garnish. Serve with shaved coconut, the remaining coriander (cilantro) leaves and chilli.

PUMPKIN SOUP WITH COCONUT MILK

Steps:

• Heat a large saucepan or Dutch oven and add oil.
• After oil gets heated, add onion and sauté till it turns pinkish.
• Add garlic and stir. Let the aroma from garlic go away.
• Add ginger and chopped pumpkin and cook for 5 minutes.
• Add water or stock water and cook till pumpkin becomes soft and tender.
• Add black pepper powder and mix well.
• After pumpkin cools down completely, add it to a mixer or blender and blend till you get smooth puree. You can even use a hand blender to make pumpkin puree.
• Heat the utensil again, pour the pumpkin puree.
• Add coconut milk and simmer for 10 minutes on medium to low flame.
• Add salt to taste, stir and switch off the heat.
• Garnish with coconut milk and pumpkin seeds.

VEGAN PUMPKIN AND SWEET POTATO SOUP

Steps:

• In a large soup pot, melt the margarine and cook the onions and celery for about 2 minutes. Reduce heat to low and add wine. Allow to simmer for 5 minutes.
• Add remaining ingredients and bring to a simmer. Allow to cook for at least 30 minutes, or until pumpkin and sweet potatoes are soft.
• Puree in a food processor or blender, if desired, or mash to desired consistency.