Pumpkin Soup with Shrimp
 
Makes 4 servings
Ingredients
  • 1 (13.5-ounce) can full-fat coconut milk, divided
  • 2 tablespoons unrefined coconut oil, melted and divided
  • 1 teaspoon fresh lime zest
  • 2 tablespoons fresh lime juice, divided
  • 2½ teaspoons kosher salt, divided
  • 1 teaspoon ground coriander, divided
  • ¾ teaspoon ground black pepper, divided
  • ½ teaspoon ground cumin, divided
  • ¼ teaspoon ground red pepper, divided
  • 1 cup chopped yellow onion
  • 1 tablespoon minced garlic
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon ground turmeric
  • ⅛ teaspoon ground cinnamon
  • 1 (28-ounce) can pumpkin purée
  • 2 cups vegetable broth
  • 1 pound jumbo fresh shrimp, peeled and deveined (tails left on)
  • Spiced Pumpkin Seeds (recipe follows)
Instructions
  1. Preheat oven to 400°. Line a baking sheet with parchment paper. Reserve ¼ cup coconut milk from can, and chill in refrigerator.
  2. In a medium bowl, whisk together 1 tablespoon coconut oil, lime zest, 1 tablespoon lime juice, ½ teaspoon salt, ½ teaspoon coriander, ¼ teaspoon black pepper, ¼ teaspoon cumin, and ⅛ teaspoon ground red pepper. Set aside.
  3. In a medium Dutch oven, heat remaining 1 tablespoon coconut oil over medium heat. Add onion; cook until translucent, 5 minutes. Stir in garlic, ginger, turmeric, cinnamon, remaining 2 teaspoons salt, remaining ½ teaspoon coriander, remaining ½ teaspoon black pepper, remaining ¼ teaspoon cumin, and remaining ⅛ teaspoon red pepper. Stir in pumpkin purée and broth; simmer for 5 minutes. Remove from heat and stir in remaining coconut milk and remaining 1 tablespoon lime juice. Working in batches as necessary, transfer pumpkin mixture to the container of a blender; purée until smooth. Return soup to Dutch oven and keep warm over medium heat.
  4. Add shrimp to reserved oil mixture, tossing to coat. Spread in an even layer onto prepared pan.
  5. Bake until shrimp is pink and firm, turning halfway through, 8 to 10 minutes. Serve immediately with soup, reserved coconut milk and, Spiced Pumpkin Seeds.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/pumpkin-soup-with-shrimp/