This is one of my fall/winter favorites! Loaded with savory flavor, nutritious bone broth, and rich, creamy coconut milk; paired with a side salad or slaw, this makes a delightful lunch (or light dinner)!
Just a warning…don’t be afraid of the fish sauce! Although it smells horrendous out of the bottle, once divinely melted into your recipe, it makes itself at home in the savory goodness of the broth and creates a harmonizing masterpieces of flavor! It will NOT taste the same without it, so regardless of what you think of seafood, trust me on this one, and don’t leave this out! Plus, your body will thank you for adding all those Omega 3’s!
- 1/2 C. Shallots, chopped
- 1 Head of chopped fresh garlic
- 2 – 13 1/2 oz. cans Unsweetened full-fat coconut milk
- 3 lb. Cooked pumpkin (canned pumpkin can be used in a pinch – approx. 2 cans)
- 5 C. Chicken bone broth
- 1 1/2 C. Loosely packed semi-chopped cilantro leaves
- 1 tsp. Himalayan sea salt
- 3-5 T. Fish sauce (Use only high quality – I recommend Red Boat)
- 2-3 drop Young Living Vitality Black Pepper Essential Oil
- Fresh chives and parsley, chopped
- Coconut Oil
- Toasted pumpkin seeds
Chop and brown shallots and garlic in about a tablespoon of coconut oil. Add broth, coconut milk, and pureed pumpkin. (It is possible to start with raw, seeded, and peeled chunks of pumpkin and then puree mixture once soft, either in batches or with a stick blender.
Cook on medium until hot and creamy. Add fish sauce, salt, and black pepper. Garnish with remaining cilantro, a squirt of sour
cream or coconut cream, chives/parsley, fresh black pepper, and toasted pumpkin seeds.
About the Fish Sauce:
- What is it? It’s a super yummy condiment. It’s usually made with anchovies and fermented with water and salt for 12-18 months.
- Contains significant amounts of omega 3 fatty acids that are good for the heart.
- Contains antioxidants that have free-radical-fighting properties.
- Rich in protein hydrolysates, improving your body’s ability to utilize amino acids in the production of muscle and in tissue repair.
- Because fish sauce uses the entire fish (from head to tail, including organs), upon fermentation, it is rich in vitamins A, B and D and minerals such as iodine!
- Use this condiment to enhance the flavor of fish, chicken, steak and pork chops. It can also be a great addition to salad dressings and to season kale or collard greens.