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Vegan Pumpkin Soup with Corn and Coconut

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"A delicious plant-based, vegan pumpkin soup with a twist! Perfect for a cold winter night."
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30 m servings 584
Original recipe yields 9 servings


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  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; 18.4 101.1 11.3 0 397 Full nutrition

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