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4.18.2012

Paleo Pumpkin Spinach Curry (Chowder)


How about a quick and simple (Duh, Grok can do it) nourishing Paleo low carb soup? Yum.  It's an authentic EBTKS (everything but the kitchen sink... though I would have added it too probably if I could have unlodged it from the counter... disturbing but predictably Cindalou).  Feel free to use this as a template to get creative yourself- perhaps some turkey or buffalo sausages or shredded chicken? Or heck, a nice grass fed beef patty would do beautifully here with the curried pumpkin spinach base.  Anyways those are future pot creations I might do (it depends on what falls out of our freezer when I open the door). Gotta put that heavy stuff lower in the freezer soon (enter throbbing toe)...


 Throw in the pot:
  • 1/2 c. organic plain (unsweetened) pumpkin (canned)
  • 4 c. raw spinach (add near end)
  • 3 softboiled eggs, divided
  • 1 T. evoo
  • 1 c. organic chicken broth/stock (I use homemade or gluten free versions like Kitchen Basics aseptic broth) 
  • 1 small (each) red and yellow bell pepper 
  • 1/4 c. whole tomatoes, smashed (I used canned)
  • 1 small perch fillet (about 1-2 oz., its what I had on hand and cooks quickly)
  • curry powder, cayenne, fresh pepper and sea salt to taste (I like a lot)
  • guacamole (topping)
First I simmered the broth, pumpkin, spices, tomatoes, and bell peppers until the peppers were soft.  In the meantime I scooped out the softboiled yolks of some of our hens' eggs (talk about fresh- I watched an Americana plop one down.  She squatted and looked rather toliet bound if you know what I mean, very funny to watch!).  Why softboiled? I can't eat cooked egg yolks (elmer's glue anyone?).  I either take my yolks runny, soft or straight up raw.  I never get sick from it either.  As a note I can vouch 100% for the health and sanitary conditions of our eggs.
  
I add the egg whites to the soup and reserved the yolks so they do not get overcooked.  The more raw your yolk the better from a nutritional standpoint.  As with many foods cooking either destroys or inactivates many vitamins (B's in particular here) and components.

Then I added the perch and spinach, turning the heat to high.  I let the soup come to a rolling boil for about 3-5 minutes until the fish was finished (flakes easily with a fork. Like a bad case of dandruff or superficial people).  Pour the soup in your bowl and add the yolks and olive oil.  Top with guacamole and fresh pepper.  Yum (and quick)!


18 comments:

  1. I adore pumpkin and curry-this is my kind of recipe! Thanks for sharing such a yummy dish.

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  2. I love the pumpkin, but I'm not a fan of curry. I should try this without curry and see what it's like. Hope it will be good. It must be! :D

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  3. Mmmm.. curry and pumpkin! Very interesting combination. I will try it and cook it for my family! We are pumpkin lovers.

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  4. I did it! Wonderful and special taste!

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  6. Cindy, Bravo! I asked mom to prepare  this recipe for me... Tasty and pretty healthy! Thank you!

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  7. I am going to give this a try tonight for dinner! Thanks so much for posting the photos that always helps! :)

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  8. Healthy and delicious! I'm getting hungry...

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  9. This is mouth watering and delicious :) I am feeling hungry ! Thanks for the  Easy Recipes

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    Jillian   

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  11. Melaina here from Rudi's Gluten Free Bakery,

    This looks lovely! Rich flavors yet simple ingredients, this is now a must-make! Thanks for sharing such great recipes, keep up the good work!

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  13. A curry without a turmeric/curcumin
    powder? I wonder how could that taste. Will try this tonight. :)

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Blessed be,
Cindy