A delicious plant-based, vegan pumpkin soup with a twist! Perfect for a cold winter night.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
9
Yield:
9 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

584 calories; protein 11.3g 23% DV; carbohydrates 101.1g 33% DV; fat 18.4g 28% DV; cholesterolmg; sodium 397mg 16% DV. Full Nutrition