Coconut Lemongrass Pumpkin Soup

🍽️ Ingredients (Serves 3–4)

• ½ butternut pumpkin (~600–700 g), peeled and cubed
• 1 medium onion, sliced
• 1 clove garlic, minced
• 1 stalk lemongrass, bruised (bash it with the back of a knife)
• 500 ml vegetable or chicken stock
• 200 ml coconut milk (half a standard 400 ml can)
• ¼ tsp cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• 1 tbsp oil (coconut or olive oil)

• Add a small knob of ginger for warmth
• A squeeze of lime juice just before serving brightens everything
• Top with toasted coconut flakes, fresh coriander, or crispy shallots
• Add a spoonful of red curry paste with the garlic for a deeper, bolder base

🔥 Method

1. Sauté aromatics: Heat oil in a large pot over medium heat. Add onion and garlic, sauté for 3–5 minutes until soft and translucent. Stir in cayenne pepper and cook for 30 seconds to bloom the spice.
2. Simmer the soup: Add pumpkin cubes, stock, and the bruised lemongrass stalk. Bring to a gentle boil, then reduce heat and simmer for 20–30 minutes, or until the pumpkin is fork-tender.
3. Remove & blend: Fish out the lemongrass (you can re-add it later if desired). Add coconut milk, then blend the soup until silky smooth using a stick blender or standard blender.
4. Re-infuse the lemongrass (optional): For a deeper citrusy flavour, return the lemongrass to the blended soup and let it sit, covered, for a few hours or overnight in the fridge.
5. Reheat & serve: Reheat gently over low heat (remove lemongrass before serving). Adjust seasoning with salt, pepper, and optional lime juice. Serve hot with your favorite toppings.

🧠 Tips

• Lemongrass pro tip: If using pre-chopped lemongrass or paste, add 1–2 tsp and sauté with the garlic in step 1.
• Freezer-friendly: Skip re-adding lemongrass, and freeze in portions for up to 3 months.
• Too thick? Thin with a splash of stock or water when reheating.