Roasted Pumpkin Soup with Lemongrass
Charred Kabocha Pumpkin Soup Infused with Lemongrass, Galangal, and Kaffir Lime, Finished with Coconut Milk and Toasted Pepitas
This vibrant Thai-fusion roasted pumpkin soup combines oven-caramelized squash with an aromatic botanical broth, coconut milk, and toasted pumpkin seeds.
The secret is high-heat roasting the pumpkin and unpeeled alliums to caramelize their natural sugars, while simmering the stock with bruised lemongrass, galangal, and kaffir lime leaves. Enjoy the recipe!
Recipe
- Roast Pumpkin & Alliums: Preheat oven to 220°C (430°F). Toss pumpkin chunks, a whole unpeeled red onion, and unpeeled garlic cloves with olive oil, salt, and pepper on a baking sheet. Roast for 30–40 minutes until tender and caramelized, then squeeze garlic and peel onion.
- Steep Aromatic Stock: Bring stock to a boil with bruised lemongrass stalks, sliced galangal rounds, and torn kaffir lime leaves. Cover, reduce heat to low, and simmer for 20 minutes to extract herbal oils, then discard the spent botanicals.
- Puree & Temper: Blend the roasted pumpkin, onion, and garlic into the aromatic broth until silky and smooth. Return to medium-low heat, stir in thick coconut milk, and heat through gently without boiling.
- Garnish & Serve: Toast raw pumpkin seeds in a dry pan until golden. Ladle the hot soup into bowls, drizzle with olive oil, top with toasted pepitas, and serve with toasted sourdough bread!
💡 Chef Notes & Tips
- Choosing Squash: Japanese Kabocha pumpkin or dense butternut squash work best because they caramelize beautifully at high heat without becoming watery.
- Vegan Adaptation: Use a robust homemade vegetable stock as your botanical simmer base to keep the soup strictly plant-based.
