Pumpkin soup with ginger, chili and coconut – NRK Mat – Recipes and inspiration

Cut the pumpkin flesh into cubes. Peel and cut the sweet potatoes into small pieces. Chop onion, garlic and chili (remove the seeds if you want a milder chili taste). Remove the outer hard leaves of the lemongrass and finely chop the rest.

Heat a good sip of oil in a medium saucepan or saucepan. Fry the onion until it starts to soften without getting colored. Add ginger, chili, garlic and lemongrass. Continue to fry for a few minutes while stirring. Add the pumpkin and sweet potato and sauté for a minute. Pour over power / broth. Bring to the boil and simmer until the vegetables are completely tender, approx. 30 minutes.

Run the soup smoothly and evenly with a hand mixer or in a fast mixer. Strain the soup if desired and add the coconut milk. Bring the soup to a new boil and season with lime juice, salt and ground pepper.

Served with fresh coriander and good bread.


The pumpkin flesh does not smell or taste particularly good when raw, but do not be intimidated by it. With heat treatment such as baking or cooking, the taste changes character and becomes mild and sweet.

The pumpkin seeds can also be eaten. Rinse the seeds and pat them dry on a kitchen towel. Shake them golden in a hot frying pan with a little oil, sprinkle over a pinch of salt.

See also:

All the recipes from Lise Finckenhagen

More recipes:


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