Vegan Pumpkin Soup with Corn and Coconut recipe

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Ingredients

⅔ medium pumpkin
2 large potatoes, peeled and cubed
2 (15 ounce) cans creamed corn
2 (14 ounce) cans cream of coconut
2 cups soy milk
½ cup nutritional yeast
1 teaspoon ground turmeric
1 teaspoon smoked paprika
1 teaspoon thyme
1 teaspoon ground cumin
1 pinch chili powder, or to taste
salt to taste
freshly cracked black pepper to taste
2 cups boiling water, or as needed
½ cup cream of coconut

Nutrition Info

584.2 calories
carbohydrate: 101.1 g
cholesterol: : -
fat: 18.4 g
fiber: 6.3 g
protein: 11.3 g
saturatedFat: 15.8 g
servingSize: -
sodium: 397 mg
sugar: 59.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine pumpkin, potatoes, creamed corn, 2 cans cream of coconut, soy milk, nutritional yeast, turmeric, paprika, thyme, cumin, chili powder, salt, and pepper in a large pot. Pour in enough boiling water to cover the vegetables. Bring to a boil over medium-high heat. Reduce heat and simmer until pumpkin and potatoes are soft, 15 to 20 minutes.

  2. Puree soup using an immersion blender adding 1/2 cup cream of coconut if you want the soup creamier.

Recipe Yield

9 servings

Recipe Note

A delicious plant-based, vegan pumpkin soup with a twist! Perfect for a cold winter night.

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