Pumpkin Coconut and Shrimp Chowder

Directions

1. 1
   Heat oil in a medium saucepan over medium-high heat.
2. 2
   Add onion, garlic and ginger. Stir and cook for 3-4 minutes until the onions are tender.
3. 3
   Add the remaining ingredients (except for the shrimp, peas and parsley). Bring to a boil, then reduce heat and simmer for about 10 then add the shrimp and peas and cook until shrimp are pink and opaque; Stir in parsley.
4. 4
   Serve piping hot and garnish with a slice of lime, more fresh parsley, roasted pumpkin seeds, coconut milk, shredded coconut and balsamic vinegar pearls.