Cara's Coconut Pumpkin Rice

I saw this on Cara's blog and thought it looked really good and different. I was really excited to cook with an actual pumpkin for the first time ever! It was great too! I think I put too much lime in though, it kinda overpowered the other flavors but Ryan really liked it as did I, next time I would use less lime though. I definitely need to get this cookbook - all pumpkin, year round! It IS a super-food after all :)

Creamy Shrimp and Rice, from DeeDee Stovel's Pumpkin

1 tbsp canola oil

1/2 cup finely chopped shallots

2 large garlic cloves, minced

2 tsp peeled and minced fresh ginger

1/2 tsp cumin seeds

1 cup brown basmati rice

1 pound fresh pumpkin, seeds and fibers removed, cut into chunks

1 medium red bell pepper, cut into 1/2" chunks

1/2 medium yellow bell pepper, cut into 1/2" chunks *I only had red so I juse did 1.5 red peppers

1-2 jalapeno chiles or 1 hot red dried Chinese chile, seeded and minced

2 cups chicken broth1 can (14oz) coconut milk

1/2 tsp salt

1/4 tsp saffron threads

1 pound uncooked shrimp, peeled and deveined

2 tbsp freshly squeezed lime juice

1/2 cup minced fresh cilantro

Heat oil over medium eat in a pot. Cook shallots for 2 minutes, or until they begin to wilt. Add garlic, ginger, and cumin. Stir. Add the rice and continue cooking and stirring for several minutes.Place the pumpkin chunks i a covered microwave-safe dish with 1 tbsp water and microwave on high for 5 minutes. Set aside to cool. When cool enough to handle, peel and cut into 1/2" chunks.*Meanwhile, add the peppers and chiles to the shallot mixture and cook for 1-2 minutes before adding the broth, coconut milk, salt and saffron. Bring to a boil, reduce heat to low, and simmer for 35 to 40 minutes, until rice is almost tender.Add the shrimp and lime juice and cook 5 minutes longer or until shrimp are thoroughly cooked. Top each serving with a sprinkle of cilantro.

*The original recipe did not state where to add the pumpkin; I added it during the rice cooking.