Vegan Pumpkin Soup with Corn and Coconut recipe
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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
Nutrition Info
- 584.2 caloriescarbohydrate: 101.1 gcholesterol: : -fat: 18.4 gfiber: 6.3 gprotein: 11.3 gsaturatedFat: 15.8 gservingSize: -sodium: 397 mgsugar: 59.6 gtransFat: : -unsaturatedFat: : -
Directions Vegan Pumpkin Soup with Corn and Coconut
Directions
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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.