Pumpkin-Coconut Chowder With Shrimp

• 1 Tablespoon Coconut Oil (or Other Heat-safe Oil)
• 1 whole Shallot, Peeled And Diced
• 1 Tablespoon Grated Fresh Ginger
• 1 cup Chicken Broth, More If Necessary
• 1 cup Shredded Carrot (about 1 Large)
• 1/2 cups Frozen Peas
• 1 cup Diced Potato (1/2-inch Dice), Any Type Will Do, Even Sweet Potatoes
• 1 whole Roma Tomato, Diced
• 1 can (14-15 Oz. Size) Coconut Milk
• 2 Tablespoons Lime Juice
• 1 teaspoon Fish Sauce (optional)
• 1/2 cups Pumpkin Puree (canned Is Fine)
• 1/2 teaspoons Salt
• 6 ounces, weight Uncooked Shrimp, Tails Removed And Chopped Into 1/2-inch Pieces
• 4 Tablespoons Chopped Fresh Cilantro, Plus More For Garnish
• Pepitas, Pumpkin Seed Oil, And/or Thai Sweet Chili Sauce, To Serve

1. Heat oil in a medium saucepan over medium-high heat. Add shallots and ginger. Stir and cook for 3-4 minutes until the shallots are tender. Add the remaining ingredients (except for the shrimp and cilantro). Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender. Add the shrimp and cilantro during the last 5 minutes of cooking time. Cook until shrimp are pink and opaque. Add more chicken broth if the soup is too thick for your taste.
2. Serve hot and garnish with more fresh cilantro, roasted pumpkin seeds (pepitas), pumpkin seed oil and/or Thai sweet chili sauce.

coconut oil, shallot, fresh ginger, chicken broth, carrot, frozen peas, do, tomato, coconut milk, lime juice, fish sauce, pumpkin puree, salt, shrimp, fresh cilantro, oil

Taken from tastykitchen.com/recipes/soups/pumpkin-coconut-chowder-with-shrimp/ (may not work)