Tangy Pumpkin Soup - BergHOFF Cookware GB

Tangy Pumpkin Soup

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  • 2 tablespoons coconut oil, Canola or other high-heat cooking oil

  • 1/4 cup finely chopped shallot

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon turmeric

  • 2 fresh hot red or green chilies, preferably Thai chilies, thinly sliced (seeded, if you prefer less heatl

  • 1 clove garlic, chopped

  • 4 cups peeled and diced pumpkin

  • 3 cups chicken stock

  • 1 cup regular or light coconut milk

  • 2 stalks lemongrass, cut into 2-inch pieces and bruised (you can substitute grated zest of 1 lemon or lime)

  • 1 teaspoon palm or brown sugar

  • 1 teaspoon salt

  • 2 tablespoons fish sauce (nam pla)

  • 1 tablespoon freshly squeezed lime juice

  • Italian basil leaves, for garnish


  • Heat oil in a EuroCAST Saucepot over medium-high heat.

  • Stir-fry shallot, coriander, cumin, turmeric, chiles and garlic until fragrant, about 1 minute.

  • Add pumpkin, stock, coconut milk, lemongrass, sugar and salt, stirring to combine.

  • Bring to a boil. Cook until the pumpkin softens, about 8-10 minutes.

  • Quickly stir in fish sauce and lime juice.

  • Transfer a blender, or using an immersion blender, blend the soup to a smooth or slightly chunky consistency, as desired.

  • Ladle into bowls and sprinkle with basil leaves. Serve immediately.