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Ingredients30 m servings 584
Original recipe yields 9 servings
- 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.
- Puree soup using an immersion blender adding 1/2 cup cream of coconut if you want the soup creamier.
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Per Serving: 584 calories; 18.4 101.1 11.3 0 397 Full nutrition