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Pumpkin and Coconut Soup

A community recipe by

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This is a delicious and warming autumn soup - perfect for the cold nights! And a good way of using up all the insides of your halloween pumpkins!!


Serves: 4-6 I reckon

  • 1500 millilitres pumpkin (peeled and cubed)
  • 500 millilitres vegetable broth
  • gram fresh gingerroot (a decent sized chunk)
  • 2 sticks fresh, chopped lemongrass (I process them as they can be a bit woody)
  • 2 chopped scallions
  • 1 can coconut milk
  • 1 lime


Pumpkin and Coconut Soup is a community recipe submitted by Toxteth_O_Grady and has not been tested by so we are not able to answer questions regarding this recipe.

  • In a heavy pan, combine pumpkin, stock, ginger and lemongrass. Bring to the boil, cover and simmer til pumpkin is very tender.
  • Add scallions and cook for a further 6ish minutes.
  • Whizz up in food processor with half the coconut milk.
  • Return to the pan and add a further 1/4 can of the coconut milk. Season well and heat through.
  • Add the juice of the lime once the heat is off and serve with a swirl of the remaining coconut milk and the grated zest of the lime.
  • Additional Information

    I have sometimes blitzed up a couple of red chillies along with the lemongrass to give it a bit of a kick...also delicious!!

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