I’m so very happy to re-introduce you all to Natalie from Perry’s Plate! Natalie and I go way back to the days of putting our husbands through graduate school, because that feels so long ago now. Her hubby graduated a year ahead of mine, and they are now living the dream in their newly purchased home. Yay for being a homeowner! *sigh, someday…* I have been a long time follower of Natalie’s blog, definitely for her whole-food recipes, but mostly for her desserts. I mean, talk about yummy! Like this one, and this one, oh and this one. Yeah, she’s got some pretty awesome stuff going on over here. For today she’s brought us her very own recipe for Pumpkin-Coconut Chowder. I can hardly wait to try this one out!
I’m excited to be here on Kelly’s lovely Balancing Act blog again! I love her new look, and I always look forward to the awesome finds and peeks into her life that she posts. In case you don’t know me, I’m Natalie and I blog over at Perry’s Plate — a whole-food based recipe blog with a few indulgences scattered here and there.
I’ve always wondered why pumpkin seems to be off-limits in every season except fall? I think winter is just as deserving of pumpkin goodness, and therefore I unabashedly extend pumpkin season til March. Because I’m pregnant, and I pretty much do what I want these days.
For those who feel the same way (pregnant or not) or are just looking for a bowl of something warm and cozy, I have the perfect dish. A creamy, flavorful chowder that combines a few unlikely ingredients: pumpkin, coconut, and shrimp. The creaminess comes from pureed pumpkin and coconut milk, which is a healthier source of fat than heavy cream… blah blah blah…
What you really ought to know is that this soup is delicious, it took just 30 minutes to make, and both of my girls (ages 3 and 4) cleaned their bowls.
If you’re looking for more healthy dishes to get you back on track this year, come see me over at Perry’s Plate. I promise you’ll find something you like, but I can’t promise I won’t occasionally wave a dessert under your nose.
Pumpkin-Coconut Chowder with Shrimp
from Perry’s Plate
1 shallot, peeled and diced
1 T grated fresh ginger
1 cup chicken, vegetable, or seafood broth
1 cup shredded carrot (about 1 large)
1/2 cup frozen peas
1 cup 1/2-inch diced potato (any kind will do, including sweet potatoes)
1 Roma tomato, diced
1 14 or 15 ounce can of coconut milk (the real stuff, not light)
2 T lime juice
1 tsp fish sauce (optional)
1/2 cup pumpkin puree (canned is fine)
1/2 tsp salt
6-8 ounces uncooked shrimp, thawed, tails removed and cut into 1/2-inch pieces
4 T chopped fresh cilantro