How to Make Fragrant Pumpkin Soup

Recipe – Fragrant Pumpkin Soup

Gluten Free  |  Dairy Free  |  Nut Free  |  Vegan option

As the sunny days of autumn start to fade towards winter, this delicious Fragrant Pumpkin Soup will warm and nourish. 


  • 2 stalks Lemongrass – bruised
  • 4 cm piece fresh Galangal
  • 4 cm piece fresh Turmeric
  • peel of one fresh Lime – no pith
  • 8 Makrut Lime Leaves
  • 2 large Brown Onions – finely diced
  • 2 long Red Chillies – deseeded, finely chopped
  • 2 tablespoons fresh Coriander Root – finely chopped
  • 4 cloves Garlic – peeled, minced or finely chopped
  • 1 kg Pumpkin – peeled, cubed
  • 1 red Apple – peeled, cored, cubed
  • 2 tablespoons Coconut Oil
  • 3 tablespoons Fish Sauce (gf) – omit and season to taste with salt for vegan option
  • 1 litre Chicken Stock – use Vegetable Stock for vegan option
  • 1 cup (250 ml) Coconut Cream
  • 4 tablespoons Lime Juice – freshly squeezed
  • Garnish (optional Coriander Leaves, sliced Spring Onions, finely sliced Chilli, finely shredded Makrut Lime Leaves, Pumpkin Seeds, or an extra swirl of Coconut Cream)


    1. Tie the lemongrass, galangal, turmeric, lime peel and makrut leaves together in a bundle, or wrap in a small piece of muslin.

    2. In a large, heavy-based pot, sauté onion, chilli, coriander stems and garlic in coconut oil, over low heat, for 5 minutes.

    3. Add the bundle of aromatics, fish sauce (omit for vegan option), pumpkin, apple and stock, and bring to the boil.

    4. Turn down heat, and simmer gently for 15-20 minutes, until the pumpkin is soft when pierced with a knife.  For extra flavour, the pumpkin pieces can be baked in the oven before adding to saucepan.

    5. Remove the bundle of aromatics, and transfer the rest of the soup to a food processor or blender, or use a stick blender.  Pureé until smooth. 

    6. Return the soup to the saucepan.  Add coconut cream and lime juice.  Stir to combine.  Heat very gently (being careful not to boil) until the soup reaches serving temperature.

    7. The aromatics can be saved in the refrigerator for up to a week to reuse, or if you have left-over soup, place the aromatics back in the soup overnight until you re-heap.

    8. Alternatively the soup can be made a day ahead of serving and stored in the refrigerator with the bundle of aromatics steeping in it.  This will intensify the fragrant flavours for an absolutely delicious soup.

    9. To serve this Fragrant Pumpkin Soup, garnish with optional coriander leaves, sliced spring onions, finely sliced chilli, finely shredded makrut leaves, pumpkin seeds, or an extra swirl of coconut cream. 

    10. Enjoy!

Fragrant Pumpkin Soup ready to eat

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