Pumpkin Seafood Stew

Ingredients:

• 1 lb (450g) shrimp, peeled and deveined

• 1 lb (450g) white fish fillets (like cod or halibut), cut into chunks

• 2 cups pumpkin puree (fresh or canned)

• 1 cup coconut milk

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 1 cup diced tomatoes (canned or fresh)

• 2 cups vegetable or seafood broth

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1/2 tsp chili flakes (optional, for heat)

• Salt and pepper to taste

• 2 tbsp olive oil

• Fresh cilantro or parsley, chopped (for garnish)

• Lime wedges (for serving)

Directions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.

2. Stir in the diced red bell pepper, smoked paprika, ground cumin, and chili flakes (if using). Cook for another 2-3 minutes.

3. Add the pumpkin puree and diced tomatoes to the pot. Stir well to combine.

4. Pour in the vegetable or seafood broth and coconut milk. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.

5. Gently add the shrimp and fish chunks to the pot. Simmer for another 5-7 minutes, or until the seafood is cooked through and opaque.

6. Taste the stew and season with salt and pepper as needed. Serve hot, garnished with fresh cilantro or parsley and lime wedges on the side.