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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!

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