Pumpkin and Sweet Potato Soup With Kaffir Lime & Lemongrass Infusion

Shakti Grace has graciously shared this recipe with us. Her food delivery company, Nourished + Nurtured, provides this recipe for Pumpkin and Sweet Potato Soup.

Everyone in the family can enjoy this rich and creamy Asian-inspired soup. Since I did not have lemongrass powder, I added one fresh stem of lemongrass to the carrot and onion mixture. In the end, I added coconut milk instead of a cup of water.


Approx. Approx.

  • 500 gram Pumpkin, sliced into pieces
  • 800 grams Sweet Potato, peeled pieces (rub with coconut oil mixed with coriander and Lemongrass powders- 1 tsp)
  • Carrots 150 grams cubed (approximately two carrots)
  • One large Turnip peeled, cubed
  • One medium onion, 150 grams chopped
  • 10 grams Garlic, chopped (3 gloves)
  • 10 grams of Ginger, chopped
  • 2 Coriander Stem + Root chopped
  • Fresh Kaffir Lime Leaf Spine – finely shredded
  • 1 1/2 tsp Coriander Powder
  • Lemongrass Powder, 1/4 to 1/2 tsp
  • To taste or 1 tbsp Vegetable Paste, heaped spoonful
  • 6-10 cups of Filtered Water, depending on desired consistency
  • 1/2 tsp Black pepper ground
  • Handful Coriander Leaves


  1. Roast Sweet Potato and Pumpkin with Coconut Oil and Lemongrass Powder.
  2. Coconut Oil is used to cook spices like carrots, onions, garlic, Ginger, coriander root, Kaffir lime, and spices until fragrant.
  3. Add Water, Paste, Turnip and Roasted Veggies
  4. Simmer, Cool, and Puree. Add a Handful of Coriander leaves. Blitz again.
  5. Add water to the desired consistency.

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