Pumpkin Chowder with Corn, Shrimp, and Potatoes
- 2¼ cups pumpkin puree (about 1 small can or ½ large can)
- 1 carrot, cut into thin rounds
- 1 medium yellow onion
- 3 cloves garlic, minced
- 3 cups chicken or veggie stock (I recommend chicken, but veggie is fine if you’d like this to be vegan!)
- 1 cup canned coconut milk
- ¼ tsp each black pepper, cinnamon, nutmeg
- ½ tsp each thyme, rosemary
- 1 tablespoon salt
- 2 large ears corn
- 1 bag of shrimp (size?)
- 3 medium red potatoes, diced
- Preheat oven to 450°F
- Peel the husk and silk from the corn, dice the potatoes, chop the carrot and onion, and peel + devein the shrimp if they aren’t already
- Coat the corn cob with coconut oil, and coat the potatoes in olive oil (or any oil really), then spread on a baking sheet and roast for 20-25 minutes, turning the corn halfway through.
- To a large saucepan over medium heat add 1 Tbsp olive oil, onion, carrot, and garlic. Cook for 5-7 minutes, until the onion starts to become translucent.
- Add pumpkin, broth, coconut milk, and spices, and bring to simmer
- Transfer soup mixture to a blender or use an immersion blender to puree the soup. Pour mixture back into pot.
- Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed.
- In a small saucepan, place 1 tbsp of olive oil and the shrimp.
- Cook the shrimp for 7-10 minutes, until pink and starting to crisp
- Remove the corn and potatoes from the oven. Put the potatoes directly into the soup, then remove the corn kernels from the cob (I just slice them off with a knife) and add to the soup
- Lastly pour the shrimp and any crispy bits into the soup. Give it a good stir
- Garnish with rosemary, pumpkin seeds, sour cream, or crunchy bread. Enjoy!