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Pumpkin soup with chili and lime | Nordmad
Soup

Pumpkin soup with chili and lime | Nordmad

A creamy pumpkin soup with mild chili, fresh lime and warm spices. Simple and balanced — a calm bowl for cooler days.

ModernAutumnEverydayDinnerFamily TimeSoup
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Rate:
5.0 (1)
35 min total
4 servings
Easy

Ingredients

servings
Units
  • 1.8 lb hokkaido or butternut squash
  • 1 stk onion
  • 2 fed garlic
  • 0.5 stk red chili (seeds removed)
  • 2 stk carrots
  • 1 tbsp olive oil
  • 3⅓ cup vegetable stock
  • about 0.4 cup coconut milk
  • 1 tbsp lime juice
  • 1 tsp salt
  • 1 knsp black pepper

Instructions

  1. 1

    Prep the vegetables

    1. Cut the pumpkin into coarse cubes (keep the skin on hokkaido).
    2. Peel and slice the carrots.
    3. Chop the onion coarsely and finely slice the garlic and chili.
    5 min
    KnifeCutting Board
  2. 2

    Sauté onion, garlic and chili

    1. Heat the olive oil in a pot over medium heat.
    2. Sauté onion, garlic and chili until the onion is soft and translucent.
    3 min
    Pot
  3. 3

    Cook the soup

    1. Add pumpkin, carrots and vegetable stock.
    2. Simmer covered until the vegetables are fully tender (about 15–20 minutes).
    15 min
    Pot
  4. 4

    Blend the soup

    1. Blend the soup until completely smooth and creamy, right in the pot.
    2 min
    BlenderPot
  5. 5

    Season and finish

    1. Stir in the coconut milk and warm the soup gently.
    2. Add lime juice, salt and pepper.
    3. Taste and adjust with extra lime or chili if you like.
    2 min
    Pot

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Details

Nutrition

Calories

180kcal

Protein

3g

Fat

7g

Carbs

27g

Serving Size

330g

Serving

Suggestions

  • • Serve the soup steaming hot with a little extra lime on top.
  • • Top with toasted pumpkin seeds for more texture.

Drink Pairings

  • • Alkoholfrei: Cold water with lime or ginger
  • • Tee: Mild ginger or herbal tea

Side Pairings

  • • Flatbread or toasted rye bread

Dessert Pairings

  • • Spiced baked pear

Storage

Fresh

  • • Duration: 4 days
  • • Temperature: 4°C
  • • Method: Store in an airtight container in the refrigerator for up to 4 days. Freeze without coconut milk if you prefer; add it after thawing. Reheat gently while stirring.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C
  • • Method: Freeze without coconut milk; add it after thawing.

Reheating

  • • Pot: Reheat over medium heat, stirring. (Medium heat)

Tips

Preparation

  • • Hokkaido is simplest — the skin can stay on.
  • • Remove the chili seeds for milder heat.

Cooking

  • • Let the vegetables simmer until fully tender before blending.
  • • Blend thoroughly for the creamiest texture.

Serving

  • • Garnish with pumpkin seeds or fresh herbs.
  • • Serve with good bread.

Variations

Flavor

  • Add freshly grated ginger for more warmth.
  • A little curry powder adds depth and roundness.

Health

  • Leave out the coconut milk for a , vegetable-forward bowl.

Method

  • Roast pumpkin and carrots in the oven before simmering for deeper flavor.
  • Cook the soup in a pressure cooker for a shorter simmer.

Toppings

  • Toasted pumpkin seeds.
  • Freshly sliced chili.

Author

N

Nordmad

Nordisk hverdagsmad med ro, varme og sæsonens råvarer.

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Author

N

Nordmad

Nordisk hverdagsmad med ro, varme og sæsonens råvarer.