I love soup and pumpkin soup has been among my favourites forever. Pumpkin is rich in beta-carotene, a precursor to vitamin A. Its sweetness, accentuated by roasting it instead of just boiling it, pairs well with the zing of ginger, lemongrass and lime juice.
This recipe is gluten-free and can be made vegan/vegetarian by using vegetable broth and omitting the fish sauce. It’s low in fat (if you don’t add the optional coconut milk) and protein. You can add some cooked chicken or boiled eggs to bump up the protein content.
Pumpkin, ginger & lemongrass soup
- 1 small pumpkin
- 1 tbsp coconut oil
- 1 onion
- 3- cm piece of ginger
- 2 lemongrass stalks
- 4 coriander stalks
- 3 cups chicken or vegetable broth
- 1 tsp fish sauce
- salt to taste
- juice of 1 lime
- coriander leaves
- fresh chilli optional
- splash of coconut milk optional
- Preheat oven to 170°C (150°C fan-forced).
- Peel, seed and cube pumpkin. Place on a baking tray and roast for 40 minutes.
- While the pumpkin cooks, chop onion, ginger, lemongrass and coriander stalks.
- Heat coconut oil in a pot at low temperature. Add the onion, ginger, lemongrass and coriander stalks and cook for 10 minutes, stirring often.
- When pumpkin is ready, place in a blender or food processor along with the aromatics, broth, fish sauce and lime juice.
- Process to desired consistency, adding more broth or water if desired. Adjust seasoning and serve garnished with coriander leaves and sliced chilli. Add a splash of coconut milk if you wish.
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