Winter in Season – Pumpkin

In season now is bountiful and beautiful Pumpkin!

Pumpkin is such a versatile vegetable and we’re obsessed with all the options of things we can make with this season’s harvest, but here are just some suggestions;

  • Roast Pumpkin – a classic!
  • Lasagne utilising pumpkin instead of pasta sheets
  • Pumpkin Hummus
  • Pumpkin & Sage Gnocci
  • Pumpkin & Haloumi Burgers
  • Tandoori Pumpkin
  • Pumpkin & Date Muffins
  • Rice & Fetta Stuffed Pumpkin
  • BBQ Pumpkin Salad

However if we have to pick just one, it would be this Thai Pumpkin & Coconut Soup!

Thai Pumpkin & Coconut Soup


  • 1 tablespoon olive oil
  • 1 onion, coarsely chopped
  • 2 cloves of garlic, grated
  • 1.5kg butternut pumpkin, peeled and chopped
  • 1 lemongrass stalk, finely chopped or grated
  • 1 tablespoon fresh ginger, grated
  • 1 bunch coriander (stalks and leaves separated and both chopped separately)
  • 1 litre vegetable stock
  • 400ml coconut milk
  • Coconut and chilli flakes to serve (optional)


  1. Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
  2. Add the ginger, lemongrass and coriander stalks. Cook until the stalks soften
  3. Add pumpkin and toss in the oil, cooking for around 5 minutes. Add vegetable stock, bringing to a boil then reducing heat to low and simmer for 30 minutes or until the pumpkin is tender. Remove from heat and allow to slightly cool.
  4. Pour the soup into a blender and blend until smooth. Add most of the chopped coriander leaves reserving some to garnish.
  5. Return to a clean saucepan, add the coconut milk and heat through.
  6. Serve with shaved coconut, chilli flakes and reserved coriander leaves.

This recipe featured as part of our #MakeItMonday series – follow us on Facebook and Instagram for more!

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