Pumpkin Kaffir Lime Soup - Chef Cynthia Louise
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Have A Nice Bowl Of Pumpkin Kaffir Lime Soup And Get A Cuddle From The Inside Out

It’s the middle of the week, and I cannot be bothered cooking. All I can think of eating right now is soup. I want to warm my little belly up with a big pot of something bubbling and nourishing, and have friends over on a cool evening to share it with. If you, like me, are looking for inspiring recipes to get you through the cooler months, I have good news. Here’s a simple Pumpkin Kaffir Lime soup recipe with simple ingredients that fills that spot.

For me, that spot is fabulous Australia. Yes, still here and having a truly lovely time on the Gold Coast – enjoying the many farmer’s markets that are on during the weekdays, and the epic sunny weekends that keep giving and now starting to become a little chilly. The warmth from the Pumpkin Kaffir Lime soup is absolutely perfect.

Made With Simple, Bottom Of The Fridge Ingredients

The creaminess of this soup is all because of the potato, and add in the pumpkin – or the squash, whatever it is that you call it from where you are from. The coconut milk gives this soup a depth of flavour.

If you are wondering what a Kaffir lime leaf is, it is the leaf from the Kaffir lime tree that is native to Southeast Asia and is mostly used for Thai, Indonesian, and Vietnamese dishes. It has a citrusy aroma and a spiced-citrus flavour that is a lot lighter and zestier than a bay leaf.


Pumpkin Kaffir Lime Soup Recipe!



For the patty:

  • 400g pumpkin, skinned and diced into small chunks all the same size
  • 1L water
  • Salt and pepper, to taste
  • 1 potato, diced
  • 1 onion, finely diced
  • 1 garlic clove, finely diced

  • 2 tbsp ginger, finely grated
  • 8 Kaffir lime leaves, squished
  • 2 tbsp lime juice
  • 200ml coconut cream
  • coriander leaves, for garnish
  • A pinch of #JOY


Add everything to a saucepan except for the coconut cream and coriander leaves.

Bring to a boil and reduce to a simmer.

Once the pumpkin and potato are soft, add the coconut cream.

Turn off the heat.

Remove the Kaffir lime leaves.

Transfer to a blender and blend until super smooth.

Serve with fresh coriander leaves.


Makes: 1 litre
Prep time:
 10 mins
Cooking time: 15 mins
Freezer friendly: Yes


Here are a few tips I would like to share with you:

  • When you buy kaffir lime leaves, remember they can be stored in the freezer in a sealed bag.
  • Add some cashews if you want your Pumpkin Kaffir Lime soup to be lush and creamy.
  • A splash of black or clear sesame oil brings this home.
  • A few sprinkles of chili flakes make it all so warming.

Have it as a midweek special and enjoy the warmth that this Pumpkin Kaffir Lime soup gives. Head on to my YouTube channel and blog for more simple, easy-to-do recipes.

With love from my kitchen to yours,

Chef Cynthia Louise xx

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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

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