Vegan Pumpkin Soup with Corn and Coconut

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

Recipe Placeholder Image
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
9
Yield:
9 servings
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Ingredients

  • medium pumpkin

  • 2 large potatoes, peeled and cubed

  • 2 (15 ounce) cans creamed corn

  • 2 (14 ounce) cans cream of coconut (Optional)

  • 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 (Optional)

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.

Nutrition Facts (per serving)

584 Calories
18g Fat
101g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 584
% Daily Value *
Total Fat 18g 24%
Saturated Fat 16g 79%
Sodium 397mg 17%
Total Carbohydrate 101g 37%
Dietary Fiber 6g 23%
Total Sugars 60g
Protein 11g 23%
Vitamin C 32mg 36%
Calcium 63mg 5%
Iron 3mg 18%
Potassium 1217mg 26%

* 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.