Curried Coconut-Pumpkin Soup
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Martha Stewart
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1. Ingredients
- 2 tablespoons light olive oil
- 1/4 cup minced red onion
- 4 cloves garlic, minced
- 1 jalapeno pepper, ribs and seeds removed, finely chopped
- 1 teaspoon minced fresh ginger
- 2 teaspoons curry powder
- 1 1/2 cups peeled, cubed (1-inch), seeded pumpkin
- 1 cup light coconut milk
- 1 cup rice milk
- 1 pound extra-firm tofu, cut into 1-inch cubes
- 1 red bell pepper, ribs and seeds discarded, cut into 1-inch cubes
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper to taste
- 1/4 cup fresh cilantro leaves
Nutrition Info
Per Serving
- Calories: 273 kcal
- Carbohydrates: 18 g
- Dietary Fiber: 2 g
- Fat: 18 g
- Protein: 11 g
- Sugars: 3 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In large, heavy pot over medium-high heat, heat oil. Saute onion, garlic, jalapeno, and ginger until fragrant, about 1 minute. Add curry powder and pumpkin. Cook and stir for 1 minute.
- Stir in coconut milk and rice milk; bring to a boil. Lower to a simmer; cover and cook for 15 minutes. Add more milk or water if needed.
- Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with whole cilantro leaves. Serve hot.
Yield: 4 servings
3. Still Hungry?
Serve this stew over brown rice or with whole-grain bread. You can also replace the pumpkin with squash or young carrots. The tofu, which is added to the stew in the last 5 to 10 minutes, absorbs the spicy flavors of the broth.
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Awesome
Kelly - November 14, 2007 07:54:38 AM PSTI made this for a pot luck, made ahead, served in a crock pot. Good advice on the spice and heat, adjust to your tastes or the tastes of the crowd you are about to wow. I have also used frozen squash instead of fresh pumpkin and it was almost as good. Top with toasted almonds for a nice crunch.
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Vegan Rocks!!!
tigerlily - May 14, 2008 06:29:55 PM PSTSounds really good but what can i subtitute for the tofu
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VEGAN!
danakscully64's Blog - October 4, 2007 06:18:52 PM PSTI love stumbling upon vegan recipes! I'd make some modifications if I made this. I'd substitute yellow onion for the red and leave out the pepper (food intolerence). Sounds pretty good though! I think I'll give it a try soon!
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Yumm!!!
citygirlpz - October 3, 2007 04:31:29 PM PSTDelicious sounding, can't wait to make it! I would go easy on the jalapeno and curry powder though. It's always easier to add than to subtract.
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