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pumpkin ginger lemongrass soup
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Pumpkin, ginger & lemongrass soup

The sweetness of pumpkin pairs well with the zing of ginger, lemongrass and lime juice.
Course Soup
Cuisine Asian
Keyword coconut milk, dairy free, ginger, lemongrass, pumpkin, vegan, vegetarian
Total Time 1 hour
Servings 3

Ingredients

  • 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

To serve

  • coriander leaves
  • fresh chilli optional
  • splash of coconut milk optional

Instructions

  • 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.