![](https://cdn.statically.io/img/www.allrecipes.com/thmb/G-zBAe82F12EIrSY4wTDCI1uaY4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4561725-03e1a35eebba44d8832d306694ac0819.jpg)
Ingredients
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2 tablespoons sunflower seed oil
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1 onion, finely chopped
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1 clove garlic, minced
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4 ½ cups cubed fresh pumpkin
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1 red bell pepper, cubed
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1 (1 inch) piece fresh ginger, grated
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1 teaspoon red curry paste
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1 (14 ounce) can vegetable broth
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1 ear fresh corn on the cob
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½ (14 ounce) can coconut milk
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1 lemon, juiced
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salt and freshly ground black pepper
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¼ cup chopped Thai basil
Directions
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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.
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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.
Cook's Note:
Depending on your taste and the spiciness of the chile paste, use more or less. And remember, you can always add more, but once it's too spicy, it's too spicy.
Nutrition Facts (per serving)
254 | Calories |
18g | Fat |
24g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 254 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 10g | 51% |
Sodium 279mg | 12% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 5g | 17% |
Total Sugars 6g | |
Protein 5g | 9% |
Vitamin C 76mg | 85% |
Calcium 77mg | 6% |
Iron 3mg | 19% |
Potassium 772mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.