Pumpkin and Sweet Potato Soup with Kaffir Lime and Lemongrass Infusion August 09 2015 by Simone Denny 1 Comment

We are fortunate to share this delicious recipe from Shakti Grace. This recipe is from her food delivery company called Nourished + Nurtured. 

The soup is a rich, creamy Asian inspired soup that can be enjoyed by the whole family. I didn't have lemongrass powder so I used one stem of fresh lemongrass that was added to carrot and onion mixture. I also added coconut milk in place of a cup of water at the end.


Approx – 6 x 400 gram serving 

500 gram      Pumpkin, peeled chunks

800 gram      Sweet Potato, peeled chunks

(rub with coconut oil and coriander and lemongrass powders – 1 tsp mixed)

150 gram      Carrot cubed (approximately 1-2 carrots)

1 large          Turnip peeled, cubed

150 gram      Onion, chopped (1 medium onion) 

10 gram        Garlic, chopped ( 3 gloves) 

10 gram        Ginger, chopped

2                      Coriander Root + Stem chopped

5 Fresh           Kaffir Lime Leaf Spine removed – shredded finely

1 1/2 tsp       Coriander Powder

1/4 -1/2 tsp Lemongrass Powder

1 Tbls              Vegetable Stock Paste – heaped spoon or to taste

6-10 cups     Filtered Water to desired consistency

1/2 tsp           Black pepper ground

Handful         Coriander Leaves

 Pumpkin and Sweet Potato Soup

  • Roast Pumpkin and Sweet Potato, with sprinklings of Lemongrass powder and Coriander powder over the root veggies mixed with coconut oil.
  • Sweat Carrot, Onion, Garlic, Ginger, Coriander Root, Kaffir Lime, Spices until soft and fragrant in Coconut Oil
  • Add Turnip, Roast Veggies,Water and Paste
  • Simmer – Cool – Puree – add Handful of Coriander Leaves and blitz quickly again.
  • Add water to desired consistency