Vegan Pumpkin Soup with Coconut Milk Recipe

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.