Lemongrass Pumpkin Soup - Bravabod
Recipes

Lemongrass Pumpkin Soup

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 30"

A velvety pumpkin soup with fragrant hints of lemongrass, ginger, and coconut milk. This creamy soup is ready in under 30 minutes and is perfect for cozying up with.

How To MakeDiet Type: Paleo

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Shopping List
  • 1 small kabocha pumpkin, peeled and seeds removed (about 6 cups chopped)
  • 2 1/2 cups vegetable or chicken broth (adjust to taste)
  • 1 (15 ounce) can light coconut milk
  • 1 onion, chopped
  • 3 stalks lemongrass (Note 1)
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon coconut oil
  • salt and pepper, to taste

Instructions
  1. Step 1: Prepare the lemongrass stalks by cutting off the tops and leaving the bottom 5 inches of stalk only. Peel off the hard outer layer. Then smash the lemongrass with the side of a knife to help release the flavor. Mince the white parts of the lemongrass into small pieces (reference the images above for a visual aid). Set aside.
  2. Step 2: Heat the oil in a large pot over medium-high heat. Add the chopped lemongrass and ginger and cook for 1 to 2 minutes.
  3. Step 3: Add all of the remaining ingredients and cover the pot. Reduce the heat to medium and simmer the soup for 15 minutes, or until the pumpkin is very soft. Set aside to cool.
  4. Serve: Puree the soup in a blender or with an immersion blender until very smooth. Add up to 1 additional cup of broth to reach your preferred consistency. Taste and adjust seasonings as needed.

Recipe Notes

Note 1: If you cannot find lemongrass stalks, lemongrass paste may be used as a substitute. Begin with 1 teaspoon and then taste and adjust the flavoring as desired.

Nutrition

A velvety pumpkin soup with fragrant hints of lemongrass, ginger, and coconut milk. This creamy soup is ready in under 30 minutes and is perfect for cozying up with.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2-3 months

Best by 5 days


Shopping List
  • 1 small kabocha pumpkin, peeled and seeds removed (about 6 cups chopped)
  • 2 1/2 cups vegetable broth (adjust to taste)
  • 1 (15 ounce) can light coconut milk
  • 1 onion, chopped
  • 3 stalks lemongrass (Note 1)
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon coconut oil
  • salt and pepper, to taste

Instructions
  1. Step 1: Prepare the lemongrass stalks by cutting off the tops and leaving the bottom 5 inches of stalk only. Peel off the hard outer layer. Then smash the lemongrass with the side of a knife to help release the flavor. Mince the white parts of the lemongrass into small pieces (reference the images above for a visual aid). Set aside.
  2. Step 2: Heat the oil in a large pot over medium-high heat. Add the chopped lemongrass and ginger and cook for 1 to 2 minutes.
  3. Step 3: Add all of the remaining ingredients and cover the pot. Reduce the heat to medium and simmer the soup for 15 minutes, or until the pumpkin is very soft. Set aside to cool.
  4. Serve: Puree the soup in a blender or with an immersion blender until very smooth. Add up to 1 additional cup of broth to reach your preferred consistency. Taste and adjust seasonings as needed.

Recipe Notes

Note 1: If you cannot find lemongrass stalks, lemongrass paste may be used as a substitute. Begin with 1 teaspoon and then taste and adjust the flavoring as desired.

Nutrition

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Lemongrass Pumpkin Soup

PT30M 1 small kabocha pumpkin, peeled and seeds removed (about 6 cups chopped) 2 1/2 cups vegetable or chicken broth (adjust to taste) 1 (15 ounce) can light coconut milk 1 onion, chopped 3 stalks lemongrass (Note 1) 1 tablespoon fresh ginger, minced 1 tablespoon coconut oil salt and pepper, to taste Gluten Free Paleo Vegan 4 Servings Ingredients:

4 Servings

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Takes 1 min