This cosy vegan pumpkin and sweetcorn soup is perfect for cooler days. Bright and comforting, it combines warming turmeric with sweetcorn and coconut milk for a gently spiced, creamy bowl of joy.
After ordering several large pumpkins for Halloween and not getting around to carving them, I found myself with three perfectly good pumpkins instead of a messy display. That turned out to be a happy accident: the pumpkins stayed fresh and became ingredients for many dishes. This spiced pumpkin and sweetcorn soup is one of my favourites — cheerful, simple and versatile. I usually peel and cube the pumpkin, then freeze portions for use throughout the year for soups, curries and salads.
Main Ingredients
- Coconut oil — lends a subtle richness; if you prefer, use rapeseed or another neutral oil.
- Onion and garlic — the flavour base; don’t skip them or the soup will lack depth.
- Spices — turmeric and ground coriander provide warmth without overwhelming the pumpkin and sweetcorn.
- Pumpkin — any variety works: Halloween carving pumpkins, Hokkaido, acorn or butternut squash.
- Sweetcorn — frozen or tinned sweetcorn are both fine for this recipe.
- Vegetable stock — use a good-quality stock powder or liquid to enhance flavour.
- Coconut milk — tinned coconut milk gives creaminess without a pronounced coconut taste.
- Lime — a squeeze of lime at serving brightens the soup and balances sweetness; lemon will also work.
See the recipe card below for exact quantities and full instructions.
Basic Instructions
This is an easy, mostly hands-off soup. After the initial sauté, let it simmer gently so the flavours meld.
- Sauté the onion, garlic and spices until fragrant.
- Add pumpkin, sweetcorn, vegetable stock and coconut milk. Bring to a boil, then reduce heat and simmer for 20–30 minutes until the pumpkin is tender.
Summary only — consult the recipe card below for full, detailed instructions and Thermomix steps.
Chef’s Tips
- Cut the pumpkin into small, even cubes so they match the size of the sweetcorn and onion pieces for a consistent texture. If you prefer larger pieces, increase the cooking time.
- Cooking times are flexible. The soup will happily simmer longer if you’re busy; the pumpkin may soften and thicken the soup further, which is fine and still delicious.
Serving Suggestions
- Always serve with a generous squeeze of lime to cut through the sweetness and add brightness.
- If you like heat, add finely sliced green chilli for a fresh, spicy kick.
- For texture, toast some corn kernels in a dry pan and sprinkle them on top for a crunchy garnish.
Pumpkin and Sweetcorn Soup FAQs
Yes. It’s a great make-ahead starter or meal: make it a day in advance and reheat gently. Like many spiced dishes, the flavours often deepen overnight.
Store in a sealed container in the fridge for up to 3 days, or freeze for up to 6 months. To reheat, thaw slightly under warm water then warm in a pan or microwave until hot.
📖 Recipe 📖
Spiced Pumpkin and Sweetcorn Soup (Vegan & Gluten-Free)
Ingredients
- 2 tablespoon coconut oil
- 2 onions, finely diced
- 4 garlic cloves, minced
- 2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon salt
- 400 g pumpkin, (or butternut) cut into small cubes
- 200 g sweetcorn, frozen or tinned
- 600 ml vegetable stock
- 200 ml coconut milk
- lime wedges (for serving)
Instructions
Stovetop Instructions
- Fry the onion in the oil over medium heat until soft and golden, about 5 minutes.
- Add the garlic, turmeric, coriander and salt; cook, stirring, for about 2 minutes until fragrant.
- Add pumpkin, sweetcorn, vegetable stock and coconut milk. Scrape any browned bits from the pan, bring to a boil, then reduce to a very low simmer and cook for 20–30 minutes, until the pumpkin is tender.
- Taste and adjust seasoning with salt and pepper. Serve with a squeeze of lime, a sprinkle of fresh coriander and sliced green chilli if desired.
Thermomix Instructions
- Put coconut oil and onion in the Thermomix and chop 3 secs / speed 5. Scrape down, then sauté 3 mins / 120°C / speed 0.5.
- Add garlic and spices and cook 2 mins / 120°C / speed 0.5.
- Add remaining ingredients (except lime), stir to dislodge any stuck bits and cook 20 mins / 100°C / speed 1. Remove the MC once the temperature reaches 100°C.
- Check seasoning and serve with lime, coriander and chilli if you like.
Notes
- Cutting pumpkin into small cubes creates a uniform texture, but you can adjust piece size and cooking time to your preference.
- Cooking times are a guide — the soup will tolerate longer simmering and may thicken as the pumpkin breaks down.
Nutrition
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More Delicious Vegan and Gluten-Free Soup Recipes
If you like this spiced pumpkin and sweetcorn soup, try other vegan and gluten-free soups or explore more pumpkin recipes for seasonal inspiration.
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 and Butternut Squash Soup
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