If you’re craving a seasonal supper, this silky-smooth soup is just for you.
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
- Preheat oven to 400°. Line a baking sheet with parchment paper. Reserve ¼ cup coconut milk from can, and chill in refrigerator.
- 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.
- 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.
- Add shrimp to reserved oil mixture, tossing to coat. Spread in an even layer onto prepared pan.
- 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.
Spiced Pumpkin Seeds
Ingredients
- 1 cup raw pumpkin seeds
- 2 teaspoons unrefined coconut oil, melted
- 1 teaspoon lime zest
- 1 tablespoon fresh lime juice
- ¼ teaspoon kosher salt
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground red pepper
Instructions
- Preheat oven to 350°. Line a baking sheet with foil.
- In a small bowl, stir together pumpkin seeds, oil, lime zest and juice, salt, coriander, turmeric, cumin, black pepper, cinnamon, and red pepper. Spread in an even layer onto prepared pan.
- Bake until fragrant, stirring halfway through, 10 to 12 minutes. Let cool completely.
