Vegan Pumpkin Soup with Corn and Coconut

This delicious vegan pumpkin soup is made with creamed corn, potato, and coconut cream for extra flavor and texture. It freezes well and is perfect for a cold winter night.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 584 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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