Skip to Content

Pumpkin Coconut Chowder with Shrimp

Pumpkin Coconut Chowder with Shrimp | paleo recipes | seafood recipes | shrimp recipes | healthy soup recipes | perrysplate.com

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.

IMG_9328
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 | paleo recipes | seafood recipes | shrimp recipes | healthy soup recipes | perrysplate.com
 
I also have my eye on this Healthy New England Seafood Chowder from Katie at Healthy Seasonal Recipes with gluten-free adaptation! You could even make it dairy free by using coconut cream in place of half-and-half.
 
Pumpkin-Coconut Chowder with Shrimp

Pumpkin-Coconut Chowder with Shrimp

Yield: Serves 4
Additional Time: 30 minutes
Total Time: 30 minutes

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

  1. Heat oil in a medium saucepan over medium-high heat.
  2. Add shallots and ginger. Stir and cook for 3-4 minutes until the shallots are tender.
  3. Add the remaining ingredients (except for the shrimp and cilantro).
  4. Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender.
  5. Add the shrimp and cilantro during the last 5 minutes of cooking time. Cook until shrimp are pink and opaque.
  6. Serve hot and garnish with more fresh cilantro, roasted pumpkin seeds (pepitas), pumpkin seed oil and/or Thai sweet chili sauce.

Pumpkin-Coconut Chowder with Shrimp | Whole30 recipes | paleo recipes | soup recipes | gluten-free recipes | perrysplate.com

SaveSave

Previous
Pear Caramel Ice Cream
Next
Balsamic Roasted Tomato Sauce (to Freeze!)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe