Chili Pumpkin Soup with Coconut Milk and Lime

A creamy soup made from Hokkaido pumpkin, given a pleasantly spicy kick with coconut milk, ginger and chili. A squeeze of lime and fresh coriander round it off.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 800 g Hokkaido pumpkin
• 1 pc onion
• 2 pc garlic cloves
• 1 pc ginger
• 2 pc red chilies
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp sweet smoked paprika powder
• 1 l vegetable stock
• 1 can coconut milk
• 1 pc lime
• 1 bunch coriander
• salt
• pepper

Method

1. Wash the pumpkin, halve it, remove the seeds and cut into pieces about 2 cm in size; the skin can stay on.
2. Finely dice the onion and garlic, peel and finely grate the ginger, and slice the chilies into thin rings.
3. Heat the olive oil in a large pot, then sweat the onion, garlic, ginger and half of the chili in it for 3 minutes until translucent.
4. Briefly toast the cumin and paprika powder until fragrant.
5. Add the pumpkin, briefly sauté, pour in the stock and simmer for about 15 minutes until the pumpkin is soft.
6. Stir in the coconut milk and purée the soup finely with an immersion blender. Season with salt and pepper.
7. Halve the lime and cut one half into wedges. Wash the coriander and pick off the leaves.
8. Ladle the soup into bowls, sprinkle with the remaining chili rings and coriander, and serve with the lime wedges.