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 (Kaffir) 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 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.

    5. Remove the bundle of aromatics, and transfer the rest of the soup to a food processor or 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!

Plant Profiles



Galangal is an attractive perennial herb that grows from a rhizome that’s quite similar to ginger. Popular in many Indonesian, Thai and Malaysian dishes, galangal is a spice that provides a distinctive sharp, pungent, aromatic taste and is often used with lemon grass, shallots, garlic and chillies to make curries and soups.

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Turmeric is an attractive perennial herb that grows from knotty, branched, yellow-orange, underground rhizomes. Popular in many Asian dishes, it’s a spice that provides a mild, spicy, earthy aroma, bitter, mustard-like flavour, and rich golden-yellow colour.

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