Hearty Pumpkin Chowder with Ginger & Lime
A vibrant, hearty chowder that balances the natural sweetness of pumpkin squash with a gentle, warming spice. It’s a nourishing, flavor-packed bowl of sunshine, ready in under an hour.
- Total Time50 minutes
- Yield6 servings 1x
Ingredients
Scale
Pantry & Spices
- 1 tbsp Avocado Oil
- 1 tsp Ground Cumin
- ½ tsp Smoked Paprika
- 1 tsp Dried Oregano
- Fine Sea Salt (to taste)
- Freshly Ground Black Pepper (to taste)
Produce
- 2 medium Shallots (finely diced)
- 1 small Red Bell Pepper (chopped)
- 1 small Jalapeño (seeded and minced)
- 1- inch piece (2.5 cm Fresh Ginger, grated)
- 1 ½ lbs about 680 g Calabaza or Butternut Squash, peeled and cut into ¾-inch cubes
- 1 medium Vine-Ripened Tomato (chopped)
- 6 Green Onions (thinly sliced (whites and greens separated))
- ¼ cup Fresh Cilantro (roughly chopped)
- 1 Lime (for juicing)
Liquids
- 5 ½ cups 1.3 L Vegetable Broth, low-sodium
Garnish
- 2 tbsp Raw Pepitas (pumpkin seeds)
Instructions
- Toast the Garnish : Place the small, dry skillet over medium heat. Add the raw pepitas and toast for 2–3 minutes, stirring frequently until they become fragrant and make a soft popping sound. Immediately transfer them to a small bowl to prevent burning.
- Build the Flavor Base : In the Dutch oven, heat the avocado oil over medium heat. Add the diced shallots, chopped red bell pepper, and the white parts of the green onions. Sauté for 5–7 minutes, stirring occasionally, until the vegetables have softened.
- Awaken the Spices : Add the minced jalapeño and grated ginger to the pot, stirring for one minute more until highly aromatic. Add the cubed squash, then sprinkle evenly with the ground cumin, smoked paprika, and dried oregano. Stir to coat the squash and cook for another 2 minutes to toast the spices.
- Simmer to Perfection : Pour in the vegetable broth and add the chopped tomato. Season with a generous pinch of salt and a few grinds of black pepper. Raise the heat to bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot partially and maintain a steady, gentle cooking state for 30 minutes, or until the squash is easily pierced with a fork.
- Freshen and Finish : Turn off the heat. Stir in the roughly chopped cilantro, the reserved green parts of the green onions, and the fresh juice of one lime.
- Serve and Garnish : Taste the chowder and adjust the seasoning with additional salt if necessary. Ladle into individual bowls and top each serving with a sprinkle of the toasted pepitas.
Notes
- Storage: Leftover chowder can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and deepen overnight. Reheat gently on the stovetop.
- Ingredient Swaps: For a creamier, more luxurious texture, use an immersion blender to partially blend the soup directly in the pot. Butternut or acorn squash are excellent substitutes if you cannot find calabaza. For a milder version, omit the jalapeño entirely.
- Troubleshooting: If the chowder is thicker than you prefer, stir in an additional ¼–½ cup of warm broth until it reaches your desired consistency. If it’s too thin, allow it to reduce by simmering uncovered for another 5–10 minutes at stage 4.
Nutrition Facts (per serving): Calories: 123 kcal | Total Fat: 4 g (Saturated Fat: 0.6 g) | Total Carbs: 21 g (Fiber: 4 g, Sugars: 8 g) | Protein: 3 g | Sodium: 130 mg | Cholesterol: 0 mg | Potassium: 712 mg
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Cuisine: Spiced Caribbean-Style
Nutrition
- Calories: 123