Pumpkin-Coconut Chowder with Shrimp

INGREDIENTS

1 tbsp

coconut oil (or avocado oil)

shallot, peeled and diced

1 tbsp

grated fresh ginger

1 cup

chicken, vegetable, or seafood broth

1 cup

shredded carrot (about 1 large)

1/2 cup

frozen peas (or other small, quick cooking vegetable)

1 cup

1/2-inch diced potato (any kind will do, including sweet potatoes)

Roma tomato, diced

14 or 15 ounce can of coconut milk (the real stuff, not light)

2 tbsp

lime juice

1 tsp

fish sauce (optional)

1/2 cup

pumpkin puree (canned is fine)

1/2 tsp

salt

6 oz

uncooked shrimp, thawed, tails removed and cut into 1/2-inch pieces

4 tbsp

chopped fresh cilantro