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?


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.



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Pumpkin-Coconut Chowder with Shrimp

Total Time: 30 minutes


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


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


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29 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.


  2. #
    Laurie {Simply Scratch} — October 20, 2011 @ 1:59 pm

    Seriously… this sounds so delicious! Beautiful photo too!


  3. #
    Kalyn — October 20, 2011 @ 2:37 pm

    Sounds like a great combination!


  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.


  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.


  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!


  7. #
    Unknown — October 20, 2011 @ 4:05 pm

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


  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!


  9. #
    Sarah Junsay — October 20, 2011 @ 4:12 pm

    Looks yummy!

    Hope you tummy feels better soon Nat! :)


  10. #
    Kristin — October 20, 2011 @ 4:13 pm

    Oh my goodness, this looks wonderful!


  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 :)


  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.


  13. #
    feedingmytribe — October 20, 2011 @ 6:28 pm

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


  14. #
    Budget Gourmet Mom — October 20, 2011 @ 10:59 pm

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


  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!


  16. #
    Sammi D. — October 21, 2011 @ 3:40 am

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


  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.


  18. #
    kokolikes.com — October 21, 2011 @ 10:15 pm

    GORGEOUS photos!


  19. #
    Amanda — October 22, 2011 @ 2:54 pm

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



  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!



  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 :)


  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.


  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!


  24. #
    DancingMooney ♥ — October 23, 2011 @ 4:49 pm

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


  25. #
    Jolene - EverydayFoodie — October 23, 2011 @ 5:54 pm

    What an absolutely GORGEOUS soup.


  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.


  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…


  28. Pingback: Pumpkin Coconut and Shrimp Chowder | The Healthy Foodie

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