October 20, 2011

Pumpkin-Coconut Chowder with Shrimp

I threw this soup together for our lunch on Monday and can I just say that I completely lucked out?

Why?

Because around 11AM I was feeling kind of blah. I think whatever I had for breakfast wasn’t agreeing with me, and I didn’t feel like eating anything. I looked through my little recipe notebook at some lunch soup ideas I had thrown together last year and, using what I had on hand, ended up with this. I never though something so delicious could come from such a lack of appetite.

I must say I was partially inspired by a Thai Pumpkin Hummus recipe I made from Cara’s Cravings recently, and the combination of pumpkin and Thai flavors stuck with me. That hummus is the bomb, by the way. I took it to a small tailgating party, and it got a lot of ohhhs and ahhhhs.

This can of odd-looking (it’s a strange dark green color) liquid was the perfect accent to this bowl of creamy pumpkin-coconutty goodness. I have a special place in my heart for “Kürbiskern” oil because of the 18 months I spent in Austria as a representative for the LDS Church. I spent eight months in the Styrian region it mentions on the can, and I about died from excitement when I saw this stuff in a specialty grocery store in Berkeley.

If you have it, it’s a great garnish for this soup. If not, no sweat. Fresh cilantro, pepitas (toasted pumpkin seeds), and Thai chili paste work wonderfully as well.

Pumpkin-Coconut Chowder with Shrimp

Total Time: 30 minutes

Ingredients:

1 T coconut oil (or other cooking oil)
1 shallot, peeled and diced
1 T grated fresh ginger
1 cup chicken, vegetable, or seafood broth
1 cup shredded carrot (about 1 large)
1/2 cup frozen peas
1 cup 1/2-inch diced potato (any kind will do, including sweet potatoes)
1 Roma tomato, diced
1 14 or 15 ounce can of coconut milk (the real stuff, not light)
2 T lime juice
1 tsp fish sauce (optional)
1/2 cup pumpkin puree (canned is fine)
1/2 tsp salt
6-8 ounces uncooked shrimp, thawed, tails removed and cut into 1/2-inch pieces
4 T chopped fresh cilantro

Directions:

Heat oil in a medium saucepan over medium-high heat. Add shallots and ginger. Stir and cook for 3-4 minutes until the shallots are tender. Add the remaining ingredients (except for the shrimp and cilantro). Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender. Add the shrimp and cilantro during the last 5 minutes of cooking time. Cook until shrimp are pink and opaque.

Serve hot and garnish with more fresh cilantro, roasted pumpkin seeds (pepitas), pumpkin seed oil and/or Thai sweet chili sauce.

Serves 4.

from Perry's Plate

Gluten-Free, Main Dish Seafood, Paleo/Primal, Perry's Plate Originals, Soups and Stews, Thai

28 comments »

28 Responses to “Pumpkin-Coconut Chowder with Shrimp”

1

Rosemary — October 20, 2011 @ 10:31 am

I'll say you lucked out! Wow! Very creative! I know I've never seen the pumpkin oil you feature. I've been collecting Thai-like flavorings and(except for the oil!) I can make this.

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2

Laurie {Simply Scratch} — October 20, 2011 @ 1:59 pm

Seriously… this sounds so delicious! Beautiful photo too!

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3

Kalyn — October 20, 2011 @ 2:37 pm

Sounds like a great combination!

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4

Jenna — October 20, 2011 @ 3:06 pm

Wow this looks delicious I love that you just threw this together. Wish I could find that oil.

I just pinned this recipe.

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5

Lauren's Latest — October 20, 2011 @ 3:10 pm

This sounds so yummy! I can't believe you are making fancy soups like this for your girls at lunch! I definitely do sandwiches and save my cooking time for dinner! I swear, you are supermom.

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6

Natalie — October 20, 2011 @ 3:18 pm

Thanks for your compliments everyone!!

Lauren – When I made this I knew that was the only meal that I would have time to spend on because I had to be somewhere at 5 later that day. Dinner was just a big, long, snacking fest for 4 hours. :) It really didn't take long, either. Probably under 30 minutes!

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7

Unknown — October 20, 2011 @ 4:05 pm

This sounds so yummy! Do you think it would freeze well?

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8

MegSmith @ Cooking.In.College — October 20, 2011 @ 4:10 pm

Wow I don't think I have ever seen pumpkin oil but it looks gorgeous on top of this soup!

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9

Sarah Junsay — October 20, 2011 @ 4:12 pm

Looks yummy!

Hope you tummy feels better soon Nat! :)

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10

Kristin — October 20, 2011 @ 4:13 pm

Oh my goodness, this looks wonderful!

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11

marla {Family Fresh Cooking} — October 20, 2011 @ 5:40 pm

I love all of those "exotic" oils & must get my hands on this pumpkin one asap! Gorgeous soup :)

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12

Joanne — October 20, 2011 @ 6:07 pm

I'm fairly certain this is more than just luck…it's pure genius! I'll take Thai flavors wherever I can get em…and this sounds awesome.

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13

feedingmytribe — October 20, 2011 @ 6:28 pm

This looks delicious, I have to try it very soon. Stacey

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14

Budget Gourmet Mom — October 20, 2011 @ 10:59 pm

I have days like that too. Amazing soup! Sounds delicious!

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15

Ann — October 21, 2011 @ 1:21 am

I would love to say you lucked out, but – honestly – you have mad skills!

The soup sounds delicious and your plating is absolutely 100% incredible. You rock!

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16

Sammi D. — October 21, 2011 @ 3:40 am

wow. made this tonight and it was delish. you are amazing! :D

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17

Averie (Love Veggies and Yoga) — October 21, 2011 @ 11:33 am

pumpkin seed oil? heavenly!

the whole recipe just looks…amazing!

I am pinning it to my Pumpkin Board on pinterest so I can remember i HAVE to make this (vegetarian style). I bet the coconut milk rocks in it.

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18

kokolikes.com — October 21, 2011 @ 10:15 pm

GORGEOUS photos!

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19

Amanda — October 22, 2011 @ 2:54 pm

LOVE that drizzle! gorgeous! and PUMPKIN SEED OIL???? coolios!

Amanda
softandstiffpeaks.blogspot.com

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20

Carolyn — October 22, 2011 @ 3:10 pm

I'm DROOOOOOLING. This just looks amazing beyond words.

I would love for you to link this up on my soup linky–I'm looking for new recipes and tips!

Thanks!
Carolyn
http://cookinformycaptain.blogspot.com/2011/10/baked-potato-soup-tips-linky.html

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21

Cara — October 22, 2011 @ 6:24 pm

Natalie, this soup sounds so fantastic and comforting. I know what you mean about that feeling of lucking out on the first try, when you don't even have very high hopes. It's a great feeling! Thanks for the link too :)

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22

motherrimmy — October 23, 2011 @ 2:30 am

This is an amazing combination of flavors and colors. I have some fresh pumpkin that would be perfect for this dish.

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23

Melanie Flinn — October 23, 2011 @ 3:12 pm

Wow- can't believe you just whipped that up for lunch- beautiful and delicious! Hope you've been doing well. Am so behind on blogs so look forward to catching up on yours!

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24

DancingMooney ♥ — October 23, 2011 @ 4:49 pm

Wow! This sounds so yummy! And I am loving your gorgeous photos too! ;)

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25

Jolene - EverydayFoodie — October 23, 2011 @ 5:54 pm

What an absolutely GORGEOUS soup.

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26

Food Jaunts — October 25, 2011 @ 8:59 pm

I love this. It's amazing how Thai flavors can match two things you would never think would go together. I've got to get my hands on some of that pumpkin oil.

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27

Sonia The Healthy Foodie — January 29, 2012 @ 6:27 am

Natalie, I finally made this soup and I have to say it was AMAZING! I did make a few modifications, but still, it was very much based on your recipe and I totally have to thank you for posting this. Wow. This is one soup I will be making over and over again. Of course, it will be getting its very own entry on my blog pretty soon, so keep an eye out! ;) Now, I only wish my pictures were as pretty as yours…

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