Name: Vegan Pumpkin Soup with Corn and Coconut
Prep time: 10 min
Cook time: 10 min
Yield: 9
Ingredients: Pumpkin - ⅔ medium; Potatoes, peeled and cubed - 2 large; Creamed corn - 2 (15 ounce) cans; Cream of coconut (Optional) - 2 (14 ounce) cans; Soy milk - 2 cups; Nutritional yeast - ½ cup; Ground turmeric - 1 teaspoon; Smoked paprika - 1 teaspoon; Thyme - 1 teaspoon; Ground cumin - 1 teaspoon; Chili powder, or to taste - 1 pinch; Salt to taste - 1 pinch; Freshly cracked black pepper to taste - 1 pinch; Boiling water, or as needed - 2 cups; Cream of coconut (Optional) - ½ cup

Vegan Pumpkin Soup with Corn and Coconut

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Pumpkin Soup with Corn and Coconut

1. Pumpkin - ⅔ medium

2. Potatoes, peeled and cubed - 2 large

3. Creamed corn - 2 (15 ounce) cans

4. Cream of coconut (Optional) - 2 (14 ounce) cans

5. Soy milk - 2 cups

6. Nutritional yeast - ½ cup

7. Ground turmeric - 1 teaspoon

8. Smoked paprika - 1 teaspoon

9. Thyme - 1 teaspoon

10. Ground cumin - 1 teaspoon

11. Chili powder, or to taste - 1 pinch

12. Salt to taste - 1 pinch

13. Freshly cracked black pepper to taste - 1 pinch

14. Boiling water, or as needed - 2 cups

15. Cream of coconut (Optional) - ½ cup

How to cook deliciously - Vegan Pumpkin Soup with Corn and Coconut

1. Stage

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. Stage

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