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Curried Coconut-Pumpkin Soup

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
Martha Stewart

Recipe Provided By: Martha Stewart

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Average (41 Ratings): 3.5 out of 5 stars

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Ingredients

  1. 2 tablespoons light olive oil
  2. 1/4 cup minced red onion
  3. 4 cloves garlic, minced
  4. 1 jalapeno pepper, ribs and seeds removed, finely chopped
  5. 1 teaspoon minced fresh ginger
  6. 2 teaspoons curry powder
  7. 1 1/2 cups peeled, cubed (1-inch), seeded pumpkin
  8. 1 cup light coconut milk
  9. 1 cup rice milk
  10. 1 pound extra-firm tofu, cut into 1-inch cubes
  11. 1 red bell pepper, ribs and seeds discarded, cut into 1-inch cubes
  12. 1 tablespoon freshly squeezed lemon juice
  13. Salt and pepper to taste
  14. 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

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Cooking Directions

  1. 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.
  2. 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.
  3. 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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Average (41 Ratings): 3.5 out of 5 stars

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4 reviews

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  • Awesome

    Kelly - November 14, 2007 07:54:38 AM PST
    I 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.

    1 of 1 found this review helpful.

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  • Vegan Rocks!!!

    tigerlily - May 14, 2008 06:29:55 PM PST
    Sounds 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 PST
    I 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!

    1 of 3 found this review helpful.

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  • Yumm!!!

    citygirlpz - October 3, 2007 04:31:29 PM PST
    Delicious 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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