Indian Pineapple Soup

    25 minutes

    This is a spicy soup from India that combines the unique combination of pineapple, ginger and lime with great flavours coming from spices like cumin and coriander.

    44 people made this

    Serves: 4 

    • 1 tablespoon minced fresh root ginger
    • 1 teaspoon ground cumin
    • 1 hot green chilli
    • 2 cups water
    • 225g crushed pineapple (tinned or fresh)
    • 1 tomato, diced (optional)
    • 1 1/2 teaspoons salt
    • small handful chopped fresh coriander
    • 2 limes, juiced
    • 1 tablespoon vegetable oil
    • 1 1/2 teaspoons cumin seeds

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Use a blender or processor to grind the ginger, 1 teaspoon cumin and green chilli.
    2. In a medium saucepan, add water, pineapple, tomato and salt. Place over a low heat. When the pineapple and water have come to boil, add the ginger mixture. Raise and lower the heat to bring to the boil several times. Add the remaining water, and bring to the boil again. Add coriander, and remove from heat. Mix in lime juice.
    3. In a small pan, heat oil over medium heat, and add the remaining cumin seeds. Fry until golden, and add to the soup as a garnish.


    Roll limes against a hard surface with the palm of your hand to make them soft. This helps get the juice out.

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    Reviews in English (36)


    Great soup with plenty of flavor! Loved by my family!  -  11 Aug 2011


    Complex flavors. very good. I sliced one boneless skinless chicken breast really thin (stir-fry style). a little oil in pan and I stir-fried chicken and then proceeded with the recipe- used a very large jalapeno as my pepper- did not have fresh limes, so I used 2 tbls. of key lime juice-added extra cilantro (love that stuff)- will make again.. thanks  -  06 Aug 2011  (Review from Allrecipes USA and Canada)


    I was a little leery of adding tomatoes, but I went ahead and did it. This soup is so good! It's a great mixture of sweet and hot and just right. I served it with rice same as I would dal, and I can't wait to make it for Janmastami! Almost effortless and super quick on the stovetop. I think kids would love this recipe as it isn't too hot (though you could add more peppers-I used a jalapeno!) and it mingles with the rice in just the right way. Super!! Haribol!  -  29 Jun 2002  (Review from Allrecipes USA and Canada)