This cosy vegan pumpkin soup is perfect for cooler weather. Bright and cheerful, it combines warming turmeric, sweetcorn and gentle spices with soothing coconut milk to create a comforting bowl of seasonal goodness.
I went overboard on pumpkins this year and ordered three large pumpkins for Halloween. I never got round to carving them, so after the holiday they were still fresh and usable. Rather than letting them rot in the heat, I chopped them up and froze portions, and have been experimenting with different dishes ever since. This spiced pumpkin and sweetcorn soup is one of my favourites — quick to prepare, forgiving on timing, and full of flavour.
Main Ingredients
- Coconut oil — lends a light, rounded richness. Swap for rapeseed or another mild oil if preferred.
- Onion and garlic — the aromatic base; they add depth and sweetness when softened.
- Spices — turmeric and coriander powder provide warmth without overpowering the pumpkin and sweetcorn.
- Pumpkin — any variety works: carving pumpkins, Hokkaido, acorn squash or butternut.
- Sweetcorn — frozen or tinned sweetcorn is ideal and convenient.
- Vegetable stock — use a good-quality vegetable stock or bouillon mixed with hot water.
- Coconut milk — canned coconut milk gives creaminess without an overly coconut taste.
- Lime — a squeeze of lime at serving time balances the soup’s sweetness with citrus brightness. Lemon is an acceptable substitute.
See the recipe card below for exact quantities and full instructions.
Basic Instructions
This is an easy, mostly hands-off soup. After a short sauté, the pot can simmer while flavours develop. The recipe suits batch-cooking and freezes well for quick meals later.
- Gently sauté the onion, then add garlic, turmeric, coriander and salt until fragrant.
- Add pumpkin, sweetcorn, stock and coconut milk. Bring briefly to the boil, then reduce to a low simmer for 20–30 minutes until the pumpkin is tender.
- Season to taste and serve with a generous squeeze of lime and optional garnishes.
Summary only — follow the full recipe instructions below for timings and Thermomix method.
Chef’s Tips
- Cut pumpkin into small, even cubes to match the size of the sweetcorn and onion pieces; this creates a consistent texture. If you prefer larger chunks, increase cooking time accordingly.
- The cooking time is flexible — the soup can simmer longer if you’re busy. Extended simmering will soften the pumpkin further and may thicken the soup, which is still delicious.
Serving Suggestions
- Always serve with a good squeeze of lime to cut through the sweetness and add freshness.
- Add finely sliced green chilli for extra heat if you like spicy food.
- For texture, toast a handful of sweetcorn kernels in a dry pan until golden and use them as a crunchy garnish.
Pumpkin and Sweetcorn Soup FAQs
Yes. The soup keeps well and often tastes better the next day as the spices mellow and deepen. Make it a day ahead and gently reheat before serving.
How long can you store this soup?
Store in a sealed container in the fridge for up to three days, or freeze for up to six months. Defrost under warm water, then reheat gently in a pan or microwave.
📖 Recipe 📖
Spiced Pumpkin and Sweetcorn Soup (Vegan & Gluten-Free)
A delicate, warming soup that’s simple to make and perfect when the weather cools.
Ingredients
- 2 tbsp coconut oil
- 2 onions, finely diced
- 4 garlic cloves, minced
- 2 tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp salt (adjust to taste)
- 400 g pumpkin (or butternut), cut into small cubes
- 200 g sweetcorn (frozen or tinned)
- 600 ml vegetable stock
- 200 ml coconut milk (tinned)
- Lime wedges, to serve
Instructions
Stovetop Instructions
- Heat the coconut oil in a large saucepan over medium heat. Fry the diced onion until soft and lightly golden, about 5 minutes.
- Add the minced garlic, turmeric, coriander and salt. Stir constantly for about 2 minutes until the spices become fragrant.
- Add the cubed pumpkin, sweetcorn, vegetable stock and coconut milk. Scrape any browned bits from the pan, bring to a brief boil, then reduce heat and simmer gently for 20–30 minutes until the pumpkin is tender.
- Taste and adjust seasoning with salt and pepper. Serve with a squeeze of lime, chopped coriander and sliced green chillies if desired.
Thermomix Instructions
- Place coconut oil and onion in the Thermomix. Chop 3 secs / speed 5, scrape down, then cook 3 mins / 120°C / speed 0.5.
- Add garlic and spices and cook 2 mins / 120°C / speed 0.5.
- Add the remaining ingredients (except lime wedges). Stir with a spatula to dislodge any stuck bits and cook 20 mins / 100°C / speed 1. Remove MC when temperature reaches 100°C.
- Season to taste and serve with lime, coriander and chillies if you like.
Notes
- Smaller, even pumpkin cubes help create a consistent texture, but the recipe is forgiving — adjust cooking time if cubes are larger.
- If the soup simmers longer it will thicken as the pumpkin breaks down. This is fine and often improves the mouthfeel.
Nutrition (per serving)
Calories: 272 kcal | Carbohydrates: 27 g | Protein: 5 g | Fat: 19 g | Saturated fat: 16 g | Fiber: 3 g | Sugar: 9 g | Vitamin A: 8965 IU | Vitamin C: 18 mg
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More Delicious Vegan and Gluten-Free Soup Recipes
If you like this spiced pumpkin and sweetcorn soup, explore other vegan and gluten-free soups and pumpkin recipes for more seasonal inspiration.
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Creamy Vegan Spinach and White Bean Soup -
Vegan Lentil & Vegetable Noodle Soup
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Roasted Beetroot and Walnut Soup
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Tomato, Lentil & Butternut Squash Soup
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