This soup is creamy without cream, fragrant without overpowering, and incredibly nourishing. Roasted pumpkin or squash is blended with lemongrass , ginger , and coconut milk , creating a velvety base layered with lime juice, garlic, and optional chili for warmth. It's a spoonful of comfort with a tropical twist.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 minsBase
2 tbsp coconut oil or neutral oil
1 small onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 stalks lemongrass (trimmed and smashed) or 1 tbsp lemongrass paste
4 cups pumpkin purée (or roasted pumpkin flesh)
2 ½ cups vegetable broth (adjust to desired thickness)
1 can full-fat coconut milk
Juice of ½ lime (plus extra for serving)
Salt and pepper to taste
Optional Additions
1 tsp red curry paste or sriracha (for heat)
1 tsp brown sugar or maple syrup (to enhance sweetness)
½ tsp turmeric (for color and earthy warmth)
Garnishes
Chopped cilantro or Thai basil
Thinly sliced red chili
Toasted pumpkin seeds or crushed peanuts
Swirl of coconut cream or chili oil
Prep the Lemongrass
1
Trim lemongrass stalks to the bottom 6–8 inches, peel away tough outer layers.
Smash gently with the back of a knife to release oils. Cut into a few large chunks.
Sauté the Aromatics
2
In a large pot, heat coconut oil over medium.
Add onion , sauté for 3–4 minutes until translucent.
Add garlic , ginger , and lemongrass (and optional curry paste/turmeric if using).
Cook for another 1–2 minutes until fragrant.
Simmer the Soup
3
Stir in pumpkin purée , vegetable broth , and coconut milk .
Bring to a gentle simmer and let it cook uncovered for 15–20 minutes , stirring occasionally.
Remove the lemongrass chunks.
Blend & Finish
4
Blend soup using an immersion blender or carefully transfer to a blender in batches.
Return to pot and season with lime juice , salt , pepper , and optional sweetener.
Serve
Tips for Success
6
Roast fresh pumpkin or squash for deeper flavor (400°F for 40 min, cut-side down).
Don’t boil coconut milk—it can split. Keep it at a gentle simmer.
Let soup rest for 10 minutes before serving—the flavors deepen beautifully.
Variations
7
Add cooked red lentils or chickpeas for protein
Stir in a spoonful of miso paste at the end for extra umami
Use kabocha squash, sweet potato, or butternut squash instead of pumpkin
Suggested Pairings
8
Serve with: Sticky rice, crusty bread, or fresh spring rolls
Drink: Coconut water, jasmine tea, or crisp Riesling
After: Lychee sorbet or mango slices
Ingredients Base
2 tbsp coconut oil or neutral oil
1 small onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 stalks lemongrass (trimmed and smashed) or 1 tbsp lemongrass paste
4 cups pumpkin purée (or roasted pumpkin flesh)
2 ½ cups vegetable broth (adjust to desired thickness)
1 can full-fat coconut milk
Juice of ½ lime (plus extra for serving)
Salt and pepper to taste
Optional Additions
1 tsp red curry paste or sriracha (for heat)
1 tsp brown sugar or maple syrup (to enhance sweetness)
½ tsp turmeric (for color and earthy warmth)
Garnishes
Chopped cilantro or Thai basil
Thinly sliced red chili
Toasted pumpkin seeds or crushed peanuts
Swirl of coconut cream or chili oil
Directions Prep the Lemongrass
1
Trim lemongrass stalks to the bottom 6–8 inches, peel away tough outer layers.
Smash gently with the back of a knife to release oils. Cut into a few large chunks.
Sauté the Aromatics
2
In a large pot, heat coconut oil over medium.
Add onion , sauté for 3–4 minutes until translucent.
Add garlic , ginger , and lemongrass (and optional curry paste/turmeric if using).
Cook for another 1–2 minutes until fragrant.
Simmer the Soup
3
Stir in pumpkin purée , vegetable broth , and coconut milk .
Bring to a gentle simmer and let it cook uncovered for 15–20 minutes , stirring occasionally.
Remove the lemongrass chunks.
Blend & Finish
4
Blend soup using an immersion blender or carefully transfer to a blender in batches.
Return to pot and season with lime juice , salt , pepper , and optional sweetener.
Serve
Tips for Success
6
Roast fresh pumpkin or squash for deeper flavor (400°F for 40 min, cut-side down).
Don’t boil coconut milk—it can split. Keep it at a gentle simmer.
Let soup rest for 10 minutes before serving—the flavors deepen beautifully.
Variations
7
Add cooked red lentils or chickpeas for protein
Stir in a spoonful of miso paste at the end for extra umami
Use kabocha squash, sweet potato, or butternut squash instead of pumpkin
Suggested Pairings
8
Serve with: Sticky rice, crusty bread, or fresh spring rolls
Drink: Coconut water, jasmine tea, or crisp Riesling
After: Lychee sorbet or mango slices
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