Lisa Faulkner’s warming pumpkin soup Recipe

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  • Healthy
  • Low-fat
  • Vegetarian








20 min


10 min

This seasonal favourite is perfect as a Halloween treat or simply as a winter warming starter for your meal. Enjoy it with crusty bread for real comfort food!


  • 2tbsp olive oil
  • ½tspn coarse ground coriander seeds
  • ½tsp coarse ground fennel seeds
  • 1tsp turmeric
  • 1 large red onion, finely diced
  • 2cm piece of fresh ginger, peeled and finely diced
  • 2 fresh red chilies, deseeded and finely diced
  • 2 cloves of garlic, finely diced
  • 2 lemon grass stalks with the ends crushed
  • 2tbsp of freshly squeezed lime juice
  • 1kg fresh pumpkin, peeled and cut into approximately 2cm square pieces
  • 600ml vegetable stock
  • 400ml coconut milk
  • Salt to season
  • Fresh coriander, chopped to garnish


  • Heat the olive oil in a large solid based pan.

  • Lightly fry the coriander and fennel seeds, and turmeric together for 2 mins

  • Add the diced onion, ginger and garlic, and fry for a further 3-4 mins

  • Add the stock, pumpkin, diced chilies and lemon grass, stir well, gentle bring to simmering point and cover.

  • When pumpkin is semi soft, add the coconut milk and simmer further until the pumpkin is totally soft.

  • Take out the lemongrass, add the lime juice, put in blender until smooth.

  • Serve with fresh coriander to garnish

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Top Tip

Be careful not to simmer the soup for too long as it will lose it's vivid orange colour