Soups and stews · 30 min
Chili-Spiced Pumpkin Soup with Pork, Cauliflower, Cilantro & Lime
- 30 min
- 2–6 servings
- 604 kcal / serving
This chili-spiced pumpkin soup blends creamy pumpkin with lean pork, cauliflower and lime, brightened by cilantro. It comes together in a single pot and makes a satisfying weeknight meal with gentle heat and comforting textures.
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Ingredients
- ½ medium headcauliflower
- 24 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- 1 clovegarlic
- ¾ lblean ground pork
- ½lime
- 1 (15 oz) canpure pumpkin purée
- ½ mediumyellow onion
- limes
- yellow onions
From the pantry: cayenne pepper, chili powder, extra virgin olive oil, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: cauliflower
More dinner ideas: easy dinners
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Produce
- ½ medium headcauliflower
- ½ small bunchcilantro
- 1 clovegarlic
- ½lime
- ½ mediumyellow onion
- limes
- yellow onions
Meat & seafood
- ¾ lblean ground pork
Pantry & dry goods
- 24 fl ozchicken or vegetable broth
- 1 (15 oz) canpure pumpkin purée
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cauliflower | ½ medium head | 1 medium head | 1 ½ medium heads |
| chicken or vegetable broth | 24 fl oz | 48 fl oz | 72 fl oz |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lean ground pork | ¾ lb | 1 ½ lb | 2 ¼ lb |
| lime | ½ | 1 | |
| pure pumpkin purée | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all produce, then separate the cauliflower into florets and chop the stems into smaller pieces.
- Wash the cilantro, then remove the leaves from the stems and finely mince; mix half the cilantro into the cauliflower and reserve the rest for garnish.
- Heat a medium saucepan over medium-high heat and drizzle in a small amount of oil.
- Add the pork with a pinch of cayenne and chili powder, breaking it up as it cooks until browned and crumbly, about 4–5 minutes.
- Finely dice the onion and mince the garlic; add them to the bowl with the cauliflower and the chopped cilantro.
- When the pork is browned, add the cauliflower mixture to the pan and cook until the vegetables start to soften, about 3–4 minutes.
- Pour in the broth and pumpkin puree, stirring to combine; bring to a boil over high heat, then reduce to a simmer and cook until the cauliflower is tender, about 10 minutes.
- Finish by squeezing in lime juice, stir well, and remove from heat; serve in bowls and sprinkle with the remaining cilantro.
Two tips
- Prep the cauliflower and cilantro in advance and refrigerate for quicker assembly.
- For a brighter finish, add an extra squeeze of lime at serving or a pinch more cayenne for heat.
Nutrition per serving
- Calories
- 604 kcal
- Protein
- 44 g
- Carbs
- 35 g
- Fat
- 35 g
- Fiber
- 11 g
- Sodium
- 294 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.