Happy Friday!!! I don’t know how these weeks are whizzing by- but it is starting to scare me. It’s just going to fast and it’s too much to process and keep up with- Things are just so busy!! I am struggling for sure.

For real… I could really use a weekend right now. Only this one won’t hold much relaxing for me. Tonight I am putting on a shi-shi dinner party for a group that bought this dinner at an auction last year. I was supposed to do this months ago, but after my injury, I had to put it off. But I think it turned out well, because I love to throw parties at this time of year- it is so cozy!

Curried Shrimp and Pumpkin Soup

Then Saturday night we have our children’s school auction. Disco themed. I haven’t really thought through that yet- but I might want to get on it…

Curried Shrimp and Pumpkin Soup

And then Sunday is the beginnings of the festivities that are revolving around Coco’s 5th birthday that is on Tuesday. FIVE!!!!! Wahhhhhhhh!!!!!!! I am so sad! She’s getting absolutely huge!! I keep tearing up and thinking about babies. I told you- I am a disaster zone.

But off of nervous breakdowns, and on to delicious food. In the midst of all the Thanksgiving dishes pandemonium it is easy to forget about real life recipes- and this is one of my favorites right now. It’s easy- like really easy, yet it tastes like it’s been cooking all day. I love it. My friends who I have fed it to loved it too. It’s great weeknight food AND it’s great football food, so I plan to make a big old pot for Sunday. So good….

Curried Shrimp and Pumpkin Soup

 

Recipe: Curried Shrimp and Pumpkin Soup

Ingredients

  • ¼ cup coconut oil
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 4 tablespoons curry powder
  • 1 teaspoon red pepper flakes
  • 3 tablespoons coconut oil
  • 1 yellow onion, thinly sliced
  • 4 cups pumpkin, cut into bite sized pieces
  • 12 ounces raw shrimp or langoustines
  • 1 cup jasmine rice
  • 6 cups chicken broth
  • Kosher salt

Instructions

  1. In a large heavy pot over medium-high heat, melt the coconut oil. Add the minced onion, the garlic, curry and red pepper flakes. Fry them together for 3-4 minutes. Transfer this combination to the bowl of a food processor or blender and puree. Set aside.
  2. In the same pot, add the 3 tablespoons of coconut oil and then add the onion and pumpkin and sweat the vegetables for 5-7 minutes. Add the curry mixture back in and then add the shrimp, rice and the broth. Bring to a boil.
  3. Put a lid on the pot and simmer on lowest heat for 20 minutes. Season to taste with kosher salt and serve hot.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 12

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Categorized: Soup
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Happy Friday!!! I don’t know how these weeks are whizzing by- but it is starting to scare me. It’s just going to fast and it’s too much to process and keep up with- Things are just so busy!! I am struggling for sure.

For real… I could really use a weekend right now. Only this one won’t hold much relaxing for me. Tonight I am putting on a shi-shi dinner party for a group that bought this dinner at an auction last year. I was supposed to do this months ago, but after my injury, I had to put it off. But I think it turned out well, because I love to throw parties at this time of year- it is so cozy!

Curried Shrimp and Pumpkin Soup

Then Saturday night we have our children’s school auction. Disco themed. I haven’t really thought through that yet- but I might want to get on it…

Curried Shrimp and Pumpkin Soup

And then Sunday is the beginnings of the festivities that are revolving around Coco’s 5th birthday that is on Tuesday. FIVE!!!!! Wahhhhhhhh!!!!!!! I am so sad! She’s getting absolutely huge!! I keep tearing up and thinking about babies. I told you- I am a disaster zone.

But off of nervous breakdowns, and on to delicious food. In the midst of all the Thanksgiving dishes pandemonium it is easy to forget about real life recipes- and this is one of my favorites right now. It’s easy- like really easy, yet it tastes like it’s been cooking all day. I love it. My friends who I have fed it to loved it too. It’s great weeknight food AND it’s great football food, so I plan to make a big old pot for Sunday. So good….

Curried Shrimp and Pumpkin Soup

 

Recipe: Curried Shrimp and Pumpkin Soup

Ingredients

  • ¼ cup coconut oil
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 4 tablespoons curry powder
  • 1 teaspoon red pepper flakes
  • 3 tablespoons coconut oil
  • 1 yellow onion, thinly sliced
  • 4 cups pumpkin, cut into bite sized pieces
  • 12 ounces raw shrimp or langoustines
  • 1 cup jasmine rice
  • 6 cups chicken broth
  • Kosher salt

Instructions

  1. In a large heavy pot over medium-high heat, melt the coconut oil. Add the minced onion, the garlic, curry and red pepper flakes. Fry them together for 3-4 minutes. Transfer this combination to the bowl of a food processor or blender and puree. Set aside.
  2. In the same pot, add the 3 tablespoons of coconut oil and then add the onion and pumpkin and sweat the vegetables for 5-7 minutes. Add the curry mixture back in and then add the shrimp, rice and the broth. Bring to a boil.
  3. Put a lid on the pot and simmer on lowest heat for 20 minutes. Season to taste with kosher salt and serve hot.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 12

Recipe by Heather Christo (http://heatherchristo.com)