So I went with all three.
The tropical part comes from coconut milk. Actually I could say tropical-slash-Asian because the soup reminds me of some we had in SE Asia. I worked in a little autumn with some diced sweet potato.
I was incredibly pleased with the result. While it was cooking, I spent the whole time thinking what type of herb or spice I would use to flavor it. Turns out I added nothing, but salt and pepper. All the other ingredients had plenty of flavor on their own.
Inspired by Wild Rice & Fish Chowder, Midwest Living Recipes for All Seasons Vol. 2
1 tbsp unsalted butter
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 medium sweet potato, peeled and chopped
1 large red potato, peeled and chopped
¾ cup kamut, cooked and drained
4 oz white fish, cubed
4 oz salmon, cubed
¾ cup coconut milk
1 tsp salt
¼ tsp black pepper