Pumpkin Soup with Shrimp
MAKES 4 SERVINGS
If you’re craving a seasonal supper, this silky-smooth soup is just for you.
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)
1. 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
