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.
- 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
- 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.