Asian Pumpkin Soup with Coconut and Lime

Asian Pumpkin Soup with Coconut and Lime

With the cold nights we’ve been having in London this past week, I’ve been craving hearty and substantial meals that warm you from the inside. Lots of rice and curries have featured on our table, as well as this little number –an incredibly wholesome and aromatic pumpkin soup inspired by my travels to Asia.

I must admit I’m not a massive fan when it comes to pumpkin soup. It is pretty dull on its own, yet can be a bit cloying at times when you get over excited with spices and sweets. This Asian inspired pumpkin soup is anything but that. The base of onion, garlic, chilli, ginger and coriander root creates the warming and immune boosting foundation of that soup. It’s cooked with split green lentils (red will do as well) for protein and more substantial consistency. Finished with coconut cream and plenty of lime juice to cut through the sweetness. Topped with coriander, chillies and toasted pumpkin seeds. I promise you this soup is both fragrant and super easy to make -it is definitely a winner when cold strikes!

Asian Pumpkin Soup

Asian Pumpkin Soup

Asian Pumpkin Soup with Coconut and Lime Ingredients

1 large brown onion, peeled and  chopped
40 ml coconut oil
3 garlic cloves, peeled and chopped
thumb size piece of root ginger, thinly sliced
half bunch fresh coriander, roots and stems washed well and finely chopped, leaves reserved for garnishing
1 tsp chilli flakes
1kg pumpkin, peeled and deseeded and cut into 2cm chunks
150g split red or green lentils
1L good tasting vegetable stock (I used Kallo organic stock cubes)
250ml  full fat coconut cream
40 ml of fresh lime juice (half a lime)
1 tsp sea salt


  1. Take a large saucepan and put it on the heat, cook chopped onion in the coconut oil till softened. Add the aromatics: garlic, ginger, coriander roots, all chopped, and chilli, and cook for a couple of minutes till fragrant.
  2. Add chopped pumpkin, lentils and stock to the saucepan, bring it to a boil. Cover and reduce to a simmer for 20min (till pumpkin and lentils are soft).
  3. Once cooked, let it cool down for a bit (just so you are not going to burn yourself once blitzing the soup). Use a stick blender to puree the soup. Return to stove and add the coconut cream and heat through, but do not boil.
  4. Just before serving add the lime juice and salt. Depending on the saltiness of the stock you used, you may need to be quite generous with the salt here. Taste, and trust your judgement. You really want to make the flavours pop, and pumpkin and lentils both need plenty of salt to give them flavour.

Serve with extra lime wedges, top with toasted pumpkin seeds and coriander.

This soup will keep refrigerated for up to 5 days, add extra water when reheating if soup thickens too much. If freezing, add coconut cream upon defrosting.

Hope you enjoy making this gorgeous, creamy soup! Mucho Love and stay warm…

Asian Pumpkin SoupAsian Pumpkin Soup