Pumpkin Seafood Chowder | by Sonia! The Healthy Foodie


The addition of pumpkin puree, coconut milk, as well as little hint of spicy curry, imparts a subtle note of sweetness and exoticism to this seafood chowder.
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 432kcal
Author Sonia! The Healthy Foodie


  • 1 tbsp lard or ghee
  • 1 small onion finely chopped
  • 1 clove garlic minced
  • 2-3 tbsp fresh ginger grated
  • ½ tsp Himalayan salt
  • ¼ tsp freshly cracked black pepper
  • ¼ tsp spicy curry powder
  • 2 medium carrots shredded (about 1 cup)
  • 2 cups pure coconut water
  • 1 cup full fat coconut milk
  • the juice of 1 lime
  • 1 cup pumpkin puree
  • 1 cup bay scallops 175g | 6oz
  • 20 medium raw shrimp size 31-40
  • 1 can baby clams drained


  • Melt lard or ghee in a medium saucepan over medium-high heat; Add onion and garlic and cook for 3-4 minutes until the onions are fragrant and become translucent.
  • Add ginger, salt, pepper, curry and carrot and continue cooking until carrot softens up a little.
  • Add coconut water, bring to the boil then reduce heat and simmer for about 5 minutes until the carrots are completely cooked.
  • Remove from heat, add coconut milk and puree with a hand blender (or transfer to a food processor or blender) then return to heat source and bring to the boil again.
  • Add scallops, shrimp and baby clams bring back to the boil then kill the heat and let sit until shrimps and scallops turn opaque, about 3-4 minutes.
  • Garnish with coconut milk, fresh parsley, avocado slices and balsamic vinegar pearls, if desired.


Calories: 432kcal | Carbohydrates: 35g | Protein: 20g | Fat: 26g | Saturated Fat: 22g | Cholesterol: 153mg | Sodium: 1402mg | Potassium: 1453mg | Fiber: 9g | Sugar: 16g | Vitamin A: 29255IU | Vitamin C: 23mg | Calcium: 230mg | Iron: 8mg