Spiced Pumpkin Soup

Nov 01, 2022

Autumn is in the air and pumpkin’s mild, slightly sweet taste combines well with coconut milk, and both are enhanced by spices. In this soup, the citrus flavors of lemongrass and ground coriander set off the bite of fresh ginger and chilis, with a background note of earthy turmeric.

This recipe was created by Jill Norman.  Jill is recognized internationally as an authority on spices and herbs.  Her books on food and cooking have been widely translated and have won many awards, including from the James Beard Foundation.  Enjoy!

Serves 4 to 6


  • 2 tablespoons olive oil
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground coriander, use FinaPod PRO Plus
  • ½ teaspoon ground fennel seed, use FinaPod PRO Plus
  • 1 large onion, chopped
  • 1 1-inch piece ginger, chopped
  • 2 cloves garlic, chopped
  • 2 pounds pumpkin, cut into cubes
  • 2 dried chilis
  • 2 stalks lemongrass, smashed
  • Salt
  • 2 ½ cups vegetable stock
  • 1 15-ounce can coconut milk
  • Juice of one lime (optional)



  1. Heat the oil in a large, heavy pan with a lid on medium and fry the turmeric, coriander, and fennel seed until their aromas are released, 1 to 2 minutes. Add the onion, ginger, and garlic and fry for 3 to 4 minutes more, then put in the pumpkin, chilis, and lemongrass. Stir well, season with a little salt, and pour over the vegetable stock.
  2. Cover the pan and simmer until the pumpkin softens, about 20 minutes, then stir in the coconut milk. 
  3. Bring the soup back to a simmer and cook until the pumpkin is soft enough to crush with a wooden spoon. Discard the chilis and lemongrass pieces and blend the soup until smooth. Taste for seasoning; if you wish to sharpen the flavor, stir in a little lime juice. Strain the soup and serve with bread.