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Pumpkin-Coconut Chowder with Shrimp

by on October 20, 2011 in Creamy Soups, Soups October 20, 2011 Creamy SoupsSoups
See post on Natalie | Perry's Plate’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Description

A creamy Thai-inspired soup that only takes about 30 minutes to make! It’s dairy-free and gluten-free as well.

Ingredients

  • 1 Tablespoon Coconut Oil (or Other Heat-safe Oil)
  • 1 whole Shallot, Peeled And Diced
  • 1 Tablespoon Grated Fresh Ginger
  • 1 cup Chicken Broth, More If Necessary
  • 1 cup Shredded Carrot (about 1 Large)
  • ½ cups Frozen Peas
  • 1 cup Diced Potato (1/2-inch Dice), Any Type Will Do, Even Sweet Potatoes
  • 1 whole Roma Tomato, Diced
  • 1 can (14-15 Oz. Size) Coconut Milk
  • 2 Tablespoons Lime Juice
  • 1 teaspoon Fish Sauce (optional)
  • ½ cups Pumpkin Puree (canned Is Fine)
  • ½ teaspoons Salt
  • 6 ounces, weight Uncooked Shrimp, Tails Removed And Chopped Into 1/2-inch Pieces
  • 4 Tablespoons Chopped Fresh Cilantro, Plus More For Garnish
  • Pepitas, Pumpkin Seed Oil, And/or Thai Sweet Chili Sauce, To Serve

Preparation

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. Add more chicken broth if the soup is too thick for your taste.

Serve hot and garnish with more fresh cilantro, roasted pumpkin seeds (pepitas), pumpkin seed oil and/or Thai sweet chili sauce.

5 Comments

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Natalie | Perry's Plate on 12.26.2013

Hi jody, Yes, it’s correct. When entering recipes into the TK forms, it automatically puts “cups” there. Weird, I know.

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Jody Hawes on 9.19.2013

Just checking – is the amount of Pumpkin correct? The recipe says 1/2 ‘cups’ so I’m wondering if it is more. Thanks!

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Anne on 10.24.2011

I cooked this up last night with the shrimp and it was just perfect. My husband said I can make it everyday if I wanted to! Thank you so much!

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Natalie | Perry's Plate on 10.21.2011

I think it would be great with chicken! You’re definitely not alone in not liking seafood ;)

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Ambition's Kitchen on 10.20.2011

I wonder how this soup would be with chicken in place of shrimp? I’m the rare person who doesn’t like seafood, but sounds delicious.

2 Reviews

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rinabeana on 9.23.2013

Outstanding! I absolutely loved the flavor combination! When my grocery store was out of fresh cilantro (really!), I went with tarragon instead. It’s a little minty and reminiscent of Thai basil, and I think I’ll go that route when I make this soup again. Also, even though I cut my potatoes into 1/4″ cubes, it took closer to 30 minutes for them to cook. When I make this again, I’ll plan for longer simmering time and add the peas toward the end. Great recipes – thanks for sharing!

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Anne on 11.28.2011

THE BEST soup I’ve ever had. JUST perfect!

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