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