My agenda this weekend is to buy and bake off a few pie pumpkins. I do have one exciting recipe in mind but it’s a surprise so I can’t share it yet. Otherwise it’s nice to freeze some to have some on hand rather than buy the canned stuff. This being said, I had a cup left over frozen from last year so I figured why not use it up. In celebration of our first fall snow I decided to make a batch of soup. Coconut milk adds a thickness and creaminess that appeases both my stomach and taste buds. I’d say this soup was a little chowder-like and a little tom kha-like. I did intend to use fish sauce but I did not realize we were out. I added some fresh grated carrot which gave the soup it’s ‘bulky’ texture and beautiful color. I was worried Josh might not like this soup but to my surprise he loved it. We were both glad to have leftovers today.
Pumpkin – Coconut Milk Soup with Shrimp
- onion, chopped
- garlic, minced
- ginger, grated (I used about 1 T)
- 1 c pumpkin puree
- 1 c shredded carrot, I used a fine grate
- 1 roma tomato, chopped
- 1 c frozen corn
- 1 medium potato, diced
- 3 t Better Than Bouillon chicken base
- 2-3 cups water
- 1 can coconut milk
- juice of 1 lime
- dash fish sauce, optional
- 6 oz shrimp, peeled and deveined, chopped into 1″ pieces
- olive oil
- In a soup pot heat up a bit of olive oil over medium high heat. Add onion, garlic, and ginger. Cook 5 minutes until fragrant and slightly browned.
- Add pumpkin puree, carrot, tomato, corn, potato, chicken base, coconut milk, lime juice, fish sauce if using, s&p, and water. Adjust water amount to desired level. Bring to a boil.
- Immediately lower to a simmer and cook until potatoes are tender and carrot has started to break down. I simmered mine for 30 minutes. Taste test and season more if necessary.
- Add chopped shrimp and simmer for another 3 minutes until they are cooked.