Ok, I know I made you guys wait for this one. Normally, I don’t blog about my crazy life or busy week but goodness….the last few have been a blur. About two months ago, I agreed to write a 2000-word yoga article and provide four lovely yoga pics of myself for a magazine.
Crock Pot Pumpkin & Crab Chowder
4 garlic cloves, minced
1 cup shallots sliced (about 3-4 shallots)
2 1/2 cups cooked pumpkin (Use butternut squash for 21DSD)
3 cups unsalted chicken broth (more/less for desired consistency)
1 cup asparagus, chopped (or other veggies)
8 oz mushrooms, sliced
1 tablespoon packed fresh marjoram, chopped
1 – 1 1/2 teaspoons sea salt (omit if using salted broth)
1/2 pound crab meat (claw meat is cheapest)*
1 cup full fat coconut milk , canned
Chives to garnish
More salt and pepper to taste
*Variation: Can sub cooked shredded chicken for the crab. All the chicken can be added with the other ingredients early on when you add it to the crock pot. When using crab, part is added toward the end of cooking and just before serving because it breaks down easily.
1. Heat 2 tablespoons of the ghee/oil in pan over medium heat. Add the prepared garlic and shallots, gently frying them till the shallots are golden. Transfer the shallots, garlic and any leftover oil into a small bowl. Set aside.
2.Using a food processor or immersion blender, puree the cooked pumpkin, broth and onion mixture till mostly smooth. Transfer to a soup pot/wok over medium heat and slowly bring to a simmer.
Fry the sliced mushrooms in the remaining 2 tablespoons ghee/oil, till they are golden. Then add the mushrooms, asparagus, marjoram, salt (omit if using salted broth) and half of the crab meat to the soup.
3. At this point I transfer the soup to a crock pot set on low and slow cook for about 3-4 hours. You could also let it simmer on the stove for about one hour instead. However the flavor is much richer when slow cooked.
To serve: 5 minutes before serving, add the coconut milk and the remaining crab meat. Season as desired. Garnish with chopped chives and serve.
Janelle Kibbe says
I just found your blog and am so totally in love. Yay!
Joe Louthan says
Will try to make this very very very soon. Like this weekend soon.
Gonna definitely make this next week. Although, I have to sub chicken for crab. My poor daughter is allergic to shellfish. Hopefully it still tastes great.
Jenni Hulet says
I think chicken will be delish!
tomorrow's dinner 🙂
Megan Riddle says
Please link up the article once it's published!!
And thanks for the recipe, looks amazing!
This looks lovely… can't wait to make it!
Beth @ Tasty Yummies says
Oh my….I want this in my belly now, it looks amazing! Such a fun and unique recipe. ]
Congrats on the article, I saw some of the photos you posted on Instagram (I am herobeth on there) and I was so excited for you. I am a yogi myself, so I am super excited to read and see your post! Congrats again.
sweet road says
Wow. I live in the bay where crab dishes are constantly thrown in my face at every restaurant, but I have never seen a pumpkin and crab combination. Especially for fall, this sounds amazing! I have to try it.
Sounds great, glad you said chicken could be used,
wow yummy I don’t have crab but I use some fish I have. it come out great.I have my pumkin left over and I made thai dessert pumkin so yummy
Lori Berg says
ANY THOUGHT TO INCLUDING nutritional info with the recipes?
Jenni Hulet says
I probably won’t be anytime soon. It’s just me here and that adds another layer of work that I just can’t take on at this time. I’m also very much about eating by feel and intuition than specific stats. There are some great apps out there though that you can plug the ingredients into.