PUMPKIN SEAFOOD CHOWDER
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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 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