Pumpkin Coconut Soup Recipe

With lemongrass, ginger and a hint of creamy coconut, this delicious pumpkin soup is like a bowl of sunshine on a cold winters day!

Total Time: 40 Minutes
Makes: 6-8 servings
Pro tip: Make a big batch and freeze in portions. Simply defrost and reheat for a quick and easy lunch or dinner.


  • 1 large pumpkin (approx. 3 kg)
  • 6 cups filtered water
  • 1 cup full fat coconut cream (reserve some for serving)
  • 6 cm fresh ginger, peeled
  • 6 cm fresh turmeric, peeled or 2 tsp spice
  • 2 x 10cm length of lemongrass
  • 3 garlic cloves
  • 2 TB A. Vogel Herbamare or vegetable bouillon
  • Season with salt and pepper
  • 1/4 cup chives, chopped
  • ½ lime, juiced

1. Boil jug with water.
2. Deseed and roughly chop the pumpkin and remove the skin. Chop ginger and turmeric into chunks.
3. Place the pumpkin into a large pot with garlic, ginger, turmeric and lemongrass and cover with hot water.
4. Bing to the boil and simmer for 20 minutes or until pumpkin is soft.
5. Using a ladle, remove 5 cups of water and remaining lemongrass and discard.
6. Add A. Vogel Herbamare or vegetable bouillon and blitz with a stick blender until smooth.
7. Add coconut cream and season with salt and pepper.
8. Serve with freshly chopped chives and a squeeze of fresh lime juice and a splash of coconut milk.

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