Give classic pumpkin soup a flavorful twist with fresh lemongrass, ginger, garlic, and sautéed shallots. Blended until smooth and finished with coconut milk, this simple fall soup is fragrant, creamy, and easy to make.
Pumpkin, Shallot & Lemongrass Soup
|Le Parfait
Pumpkin, Shallot & Lemongrass Soup
Le Parfait
Rated 5.0 stars by 1 users
Category
Soups
Cuisine
French-Inspired
Servings
6
Prep Time
15 minutes
Cook Time
35 minutes
A silky pumpkin soup with fragrant lemongrass, ginger, and shallots, finished with creamy coconut milk and fresh herbs.
Ingredients
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2 tablespoons olive oil
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2 medium shallots, peeled and chopped
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3 garlic cloves, minced
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1 tablespoon fresh ginger, peeled and grated
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2 stalks fresh lemongrass
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4 cups peeled and cubed pumpkin (about 1½ pounds)
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3 cups vegetable broth
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1 cup unsweetened coconut milk
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½ teaspoon salt, plus more to taste
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¼ teaspoon freshly ground black pepper
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2 tablespoons fresh parsley, chopped
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1 tablespoon fresh lemon juice (optional)
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Optional, for serving
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Fresh parsley
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A drizzle of coconut milk
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Toasted pumpkin seeds
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Equipment
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Directions
Trim the ends of the lemongrass stalks and remove the tough outer layers. Lightly crush the stalks with the back of a knife to release their flavor, then cut each stalk into two or three large pieces.
Heat the olive oil in a large pot over medium heat. Add the shallots and cook for 3–4 minutes, stirring occasionally, until softened. Add the garlic and ginger and cook for another minute, until fragrant.
Add the cubed pumpkin and stir to coat with the aromatics. Cook for 2–3 minutes.
Pour in the vegetable broth and add the prepared lemongrass, salt, and pepper. Bring to a gentle boil, then reduce the heat, cover, and simmer for 20–25 minutes, or until the pumpkin is completely tender.
Carefully remove and discard all pieces of lemongrass before blending.
Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender.
Stir in the coconut milk and chopped parsley. Warm gently over low heat for another 2–3 minutes. Add the lemon juice, if using, and adjust the seasoning to taste.
Ladle into bowls and garnish with fresh parsley, a swirl of coconut milk, or toasted pumpkin seeds.
Recipe Note
Choosing your pumpkin: Sugar pumpkins (also called pie pumpkins) work especially well in this recipe. Butternut squash can also be substituted.
Adjusting consistency: For a thinner soup, add a little extra vegetable broth after blending.
Storage: Allow the soup to cool before transferring it to clean Le Parfait jars. Refrigerate promptly and enjoy within 3–4 days.
Freezing: This soup freezes well. Leave adequate headspace in a freezer-safe jar to allow for expansion, and thaw in the refrigerator before reheating.
Important: This recipe is intended for fresh consumption, refrigeration, or freezing—not shelf-stable home canning. Puréed pumpkin soups do not have a tested safe home-canning process