Sweet Corn and Pumpkin Soup (Vegan & Budget-Friendly)

A warm and comforting bowl of sweet corn and pumpkin soup, creamy and golden with the perfect balance of savory and naturally sweet flavors—an easy, budget-friendly vegan recipe that’s perfect for cozy fall nights.

Ingredients

1 Onion, roughly chopped

3 Garlic Cloves, finely chopped

2-inch Piece of Ginger, roughly sliced

1-inch Fresh Turmeric, roughly sliced

4 Corn Cobs, Kernels removed (set aside the corn cobs)

Pumpkin (480 grams) skin and seeds removed, roughly chopped

1 Tablespoon Cumin Powder

1/2 cup Raw Cashews

Salt and Pepper

Water (to cover)

Coconut Oil for sautéing

This sweet corn and pumpkin soup is comfort food in a bowl. The pumpkin makes it creamy and hearty, while the corn adds a natural sweetness that balances everything perfectly. It’s one of those soups that feels cozy enough for a fall evening but light enough to enjoy for lunch too. Serve it with a piece of crusty bread, and you’ve got an affordable, filling meal that tastes like pure comfort.

Instructions

Add a good splash of oil in a medium-sized pot on medium heat.

Add the onion, garlic, ginger, and turmeric.

Season well with salt and pepper.

Cook this till the onions sweat down and become translucent, about 5-8 minutes.

Add the pumpkin, the corn kernels, and cumin.

Pour in enough water to cover and bring to the boil.

Cook for 5 minutes, reduce the heat and allow to simmer for 20 minutes.

Turn off the heat and allow to rest for 10 minutes.

Transfer the soup in batches to a blender along with the cashews.

Blend till completely smooth and creamy.