Pumpkin and Lemongrass Soup

Pumpkin and Lemongrass Soup

Every delicious meal begins with a mouthwatering starter. For our Fully Plant-based Holiday Meal, that calls for Pumpkin and Lemongrass Soup. This tasty, plant-based soup is the perfect way to warm up your palette, and equally as delicious on its own as a light lunch or supper (leftovers, anyone?). The lemongrass perfectly balances the pumpkin, making for a soup that is velvety yet light. What are you waiting for?

Pumpkin and Lemongrass Soup Starter

*Recipe makes 5 cups of soup, 2-4 servings


  • 5 C fresh pumpkin or winter squash, rough 2 inch dice
  • 1 T fresh lemongrass, chopped fine
  • 1 tsp. fresh ginger, chopped
  • 2 tsp. garlic, chopped
  • ½ tsp. turmeric, dried or 1 tsp. Fresh
  • Pinch cayenne pepper or a little more if you like spice 
  • 1- 14 oz. can full fat coconut milk
  • Salt and pepper to taste
  • ¼ tsp. good vinegar, apple cider or rice wine
  • ½ tsp. maple syrup
  • 2 T coconut oil or other neutral flavor oil


  1. In a heavy bottomed saucepan, sweat lemongrass, ginger, garlic, turmeric and cayenne until beginning to soften. 
  2. Add pumpkin chunks and continue to sweat for another 5 mins., stirring as to not brown anything. 
  3. Add can of coconut milk and bring to a low simmer.  
  4. Cook until the pumpkin is very tender, about 20-25 mins.
  5. Puree soup in a blender until very smooth, season with salt, pepper, vinegar and maple syrup to your liking.
  6. Garnish with toasted pepitas or a dollop of coconut cream or both.

Special thank you to our chef advisor, @jessipeine, for crafting these delicious recipes. Click below to check out one of the other holiday recipes!

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