Passion Fruit Soup Recipe

Passion Fruit Soup Recipe

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I found this recipe on David Lebovitz site called living the sweet life in Paris. I made a few changes but for the most part, it is the same. I wasn’t sure about this when I read the recipe. After trying it, I’m a fan! Let me know what you think.

Yield:4 servingsTotal Time:1:20


  • Ingredients for the soup base
  • 1 3/4 cups water
  • 1/2 cup sugar
  • 1 small cinnamon stick
  • 1 star anise
  • 4 whole cloves
  • 4 black peppercorns
  • 1/4 vanilla bean, split lengthwise
  • Zest of 1 orange
  • 1 piece lemongrass, 2 inches long, sliced (use the white part from the root end)
  • 2 thin slices fresh ginger
  • 2 teaspoons dark rum
  • ¼ Cup Passion Fruit Puree
  • Remaining Ingredients
  • 6 kumquats, sliced and seeded
  • 2 kiwi, peeled and diced
  • 1 basket raspberries
  • 2 blood oranges, peeled and sectioned
  • 1 mango, peeled and diced
  • 1/4 pineapple, diced
  • 1 banana
  • Sugar, if necessary
  • Fresh mint to garnish


Time:Prep 20 minsCook 1 hourTotal 1:20
  1. To make the soup base, bring the water and sugar to a boil. Coarsely crush the cinnamon, star anise, cloves, and black peppercorns in a mortar, or put them in a plastic bag and crush them with a rolling pin or a hammer. Add the spices to the water then add the vanilla bean, orange zest, lemongrass, and ginger. Cover the pan, and steep for 1 hour.
  2. Strain the soup base and discard the flavorings. Add the rum and passion fruit puree; chill thoroughly.
  3. Toss all the prepared fruits together in a bowl. Taste for sweetness, and add a sprinkling of sugar if they’re too tart.
  4. Divide the fruits into four wide soup bowls and ladle the chilled soup base over them.
  5. Tear some mint leaves into tiny pieces and scatter them over the soup. Place a scoop of a favorite tropical fruit sherbet in the center.


Use whatever combination of fruits you like, can get your hands on or follow my suggestions.

This is a fun chance to visit your nearest ethnic market and experiment with any unusual fruit you might find there. You can use canned for fruit that is not in season.

Don’t be put off if the soup base tastes strangely spicy by itself. Combined with the tropical fruits, the flavors work. Chill the serving bowls in advance so everything stays refreshingly icy-cold.