Spicy Pumpkin Coconut Soup

In Wellness by Alnoor Ladhani, Chiropodist

Rainy, cold days like today make me think of warm bowls of soup.  I found this recipe on Yummly while surfing around for “comfort foods”.  It sounds tasty! If you give it a try I’d love to hear about what you think; just leave a note in the comments.

eating well is part of your preventative maintenanceIngredients

  • 1 brown onion, diced
  • 1 lemongrass stalk, cut in thirds
  • 1 long red chilli, diced and deseeded
  • 2 tbsp diced fresh coriander (cilantro) stalks
  • 2cm (3/4 in.) fresh galangal piece 2cm (3/4 in.) turmeric piece (Fresh roots can be replaced with 2/3 tsp turmeric powder and 2/3 tsp galangal powder)
  • 4 kaffir lime leaves, optional
  • 2 tsp coconut oil
  • 3 cups peeled and cubed pumpkin 1 large garlic clove, diced (Kent or butternut pumpkin can be used; sweet potato and carrots would also work well)
  • 2 tbsp fish sauce
  • 1 litre (1 qt.) vegetable stock
  • Peel from half of fresh lime
  • 1/2 cup coconut cream (100ml or 3 1/2 fl. oz.), plus extra to serve
  • 2 tbsp lime juice Coriander leaves to serve


  1. Saute onion, lemongrass, chilli, coriander stalks, galangal, turmeric and kaffir lime leaves incoconut oil, on medium heat, for 2–3 minutes. Add pumpkin, garlic, lime peel, fish sauce and vegetable stock and bring to boil. Turn the heat down and simmer for 15 minutes, until pumpkin is soft when poked with a knife.
  2. Remove turmeric, galangal, lime peel and lemongrass from the soup and transfer the rest to a food processor or a blender. Puree until smooth, then add coconut cream and lime juice. Whiz a couple more times to incorporate. Serve with a ripple of coconut cream and fresh coriander leaves on top.

Preparation time: 10 minutes

Cooking time: 15 minutes

Number of servings: 2