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Cozy Pumpkin Ginger Corn Soup with Turmeric Tofu - vegan

I’m so excited about this soup recipe I created, it combines so many of my favorite cozy flavors with lots of vitamins and nutrients, and it’s such a lovely color! I even cut my tofu into stars for extra fun! It’s perfect for warming up on a chilly winter day. Scroll down for the recipe!

A bowl of yellow-orange thick soup with tofu in the shape of small stars in it and rosemary leaves sprinkled on top, on top of a pale blue and white dyed clothe

PS: please don’t waste the edges if you also cut the tofu into fun shapes, you can cook them too or blend into the soup or a smoothie!


(makes about 5 servings)

3 tbsp olive oil 

2 cups sweet yellow corn (I used frozen)

1 cup pumpkin puree

3 tsp white miso paste (I got this at Trader Joe’s)1/4 tsp paprika

1 1/2 cups plant milk unsweetened (I used soy for extra creaminess and protein)

1 cup carrots (I used shredded for easier volume measurement, but they’ll be blended so you can use chopped ones)

1 cup white beans (I used cannellini beans, chickpeas would likely work too)

1 tbsp ground ginger (if you’re not a big ginger fan, you can decrease this to ~2 tsp)

1/4 tsp paprikasalt and pepper to taste

Few sprigs of rosemary (optional)

1 block of extra firm tofu

Dash of turmeric

Sesame oil


  1. Blend 1 cup corn, ginger, paprika, beans, pumpkin puree, plant milk, miso, oil, and carrots together until smooth

  2. Cut tofu into cubes, then toss with sesame oil (or olive oil), season with salt and pepper, and air fry at 350 F for 15 minutes, tossing halfway through. I used a small cookie cutter to cut the tofu into stars for fun!

  3. Add the blended mixture to a large saucepan over medium heat, along with the rest of the corn. Cook for about 10 minutes, stirring often.

  4. Mix in the tofu, then pour into bowls and top with a sprig of rosemary. Let cool slightly and enjoy! 


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