This recipe is designed to feed a family - cut back on ingredients if only cooking for two.


Heat oil in a pot and slowly cook onion, sugar and garlic until soft.

Add all other ingredients, except the coriander, and simmer until pumpkin is tender. The time this takes will depend on the size of the pumpkin pieces.

Puree the soup by pushing it through a sieve. Check the seasoning and add salt and pepper as required.

Stir through the coriander and serve.

For the optional topping – blend all ingredients until finely chopped. Sprinkle on bowls of soup before serving.

Serve with Bohemian Bakery bread.


2 Tbsp olive oil*

1 onion, finely chopped

1 Tbsp palm sugar (or brown sugar)

2 cloves garlic, crushed

1 pumpkin, peeled and diced

2 cups chicken or vegetable stock*

400ml tin coconut cream*

1 red chilli, finely chopped

1 Tbsp lemongrass, minced*

1 Tbsp lime juice

1 Tbsp fish sauce*

Salt and pepper, to taste*

¼ cup coriander, chopped

Optional topping:

1 Tbsp coriander, chopped

1 red chilli, deseeded

2 Tbsp peanuts*

*pantry staples, not included in Riverside Market Box