VEGAN PUMPKIN SOUP WITH CORN AND COCONUT

Vegan Pumpkin Soup with Corn and Coconut image

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

Provided by Christina's Creations

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 30m

Yield 9

Number Of Ingredients 15

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 584.2 calories, Carbohydrate 101.1 g, Fat 18.4 g, Fiber 6.3 g, Protein 11.3 g, SaturatedFat 15.8 g, Sodium 397 mg, Sugar 59.6 g