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Coconut curry soup with cabbage and pumpkin

Coconut Curry Soup with Cabbage and Pumpkin

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon neutral oil
  • 1 yellow onion diced
  • 2 celery stalks sliced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons red curry paste
  • 1 pound peeled sugar pumpkin cut into 3/4-inch cubes
  • 3 cups green cabbage chopped
  • 1 red bell pepper diced
  • 3 cups vegetable broth
  • 1 can coconut milk 13.5 ounces
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1/2 cup red cabbage thinly shredded, for serving

Method
 

  1. Heat oil in a pot over medium heat. Cook onion and celery 5 minutes. Add garlic, ginger and curry paste; stir 1 minute.
  2. Add pumpkin, cabbage, pepper, broth and coconut milk. Bring to a simmer; cook 20–25 minutes until pumpkin is tender.
  3. Stir in soy sauce and lime juice. Top bowls with shredded red cabbage.