October 20, 2011
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Pumpkin Coconut Chowder with Shrimp

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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.
© Natalie Perry
Category: Fish & Seafood

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

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