This Vegan Thai Curry Pumpkin Soup with Coconut Milk Takes Less Than 30 Minutes

foodnetwork.ca

Susan Bellwood

Love to cook, any kind of food vegan and other. Love cookbooks and recipes.

2 Tbsp coconut oil

1 Tbsp toasted sesame oil

1 onion, diced

2 cloves garlic, minced

2 Tbsp vegan Thai red or yellow curry paste

1 Tbsp peeled minced fresh ginger

1 (3-inch) stalk lemongrass, bruised

2 cups low-sodium vegetable broth, plus more to thin as needed

1 (15 oz) can pure pumpkin puree or 2 cups fresh pumpkin puree

2 Tbsp tamari or soy sauce

1 (14 oz) can coconut milk, 1 Tbsp reserved for garnish

2 Tbsp lime juice, plus more for serving

⅓ cup shredded Thai basil or fresh cilantro

3 red Thai chilis, sliced or minced

Directions at foodnetwork.ca

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