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.

Pumpkin-Coconut Chowder with Shrimp
This is a quick little soup that's unique and can be made for an easy weeknight meal. It has a Thai-inspired flavor and creaminess from the pumpkin.
Ingredients
- 1 Tablespoon coconut oil (or avocado oil)
- 1 shallot, peeled and diced
- 1 Tablespoon grated fresh ginger
- 1 cup chicken, vegetable, or seafood broth
- 1 cup shredded carrot (about 1 large)
- 1/2 cup frozen peas (or other small, quick cooking vegetable)
- 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 Tablespoons lime juice
- 1 teaspoon fish sauce (optional)
- 1/2 cup pumpkin puree (canned is fine)
- 1/2 teaspoon salt
- 6-8 ounces uncooked shrimp, thawed, tails removed and cut into 1/2-inch pieces
- 4 Tablespoons chopped fresh cilantro
Instructions
- 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.
manta.com
Monday 3rd of March 2014
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Sonia The Healthy Foodie
Sunday 29th of January 2012
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...
Food Jaunts
Tuesday 25th of October 2011
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.
Jolene - EverydayFoodie
Sunday 23rd of October 2011
What an absolutely GORGEOUS soup.
DancingMooney ♥
Sunday 23rd of October 2011
Wow! This sounds so yummy! And I am loving your gorgeous photos too! ;)