This spicy coconut pumpkin soup is so delicious, warming and filling on a chilly night. The sriracha-flavored pepitas add just the right amount of "kick!" Easily substitute the pumpkin with butternut squash or sweet potatoes.
Coconut Pumpkin Soup with Sautéed Shrimp
Serves 6
2 tablespoons olive oil
1 onion, finely chopped
1 clove garlic, minced
2 teaspoons fresh ginger, grated
2 teaspoons curry powder
2 tablespoons Chef Belinda Moroccan Spice Blend
Kosher salt
Fresh ground black pepper
3 cups pumpkin puree
¼ cup brown sugar, packed
4 cups vegetable stock
1 14-ounce can coconut milk
18 jumbo shrimp, shelled and deveined
Chef Belinda Seafood Spice Blend
Olive oil
Sriracha flavored pepitas (pumpkin seeds), garnish
Fresh chopped cilantro, garnish
In a large pot over medium-high heat,
heat olive oil. Add onion and cook until tender, 4 to 5 minutes. Add garlic and
ginger and stir for 1 minute. Stir in curry, cinnamon, nutmeg, and cloves and
season with salt and pepper.
Stir in pumpkin
puree and brown sugar; then add vegetable stock and bring to boil. Reduce heat
and simmer until slightly thickened, about 15 minutes. Remove from heat and let
stand 15 minutes. Using an immersion blender, puree mixture until smooth. (If
using a stand blender, puree in batches.) Return to pot and bring to a
simmer. Add coconut milk and stir, until hot and thoroughly
incorporated. Taste and adjust seasoning.
In a medium bowl, season shrimp with
spice blend and toss with olive oil. In a medium skillet over medium-high heat,
sauté shrimp for 2 minutes on each side. Ladle soup into bowls and top with 3
shrimp; garnish with pumpkin seeds and cilantro.
