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Receta Creamy Pumpkin Soup with Crab Claw
by Blackswan

Creamy Pumpkin Soup with Crab Claw

Pumpkin Soup is a cheerful addition to any meal, plus it’s full of vitamins & minerals & is a wonderful dish to please the whole family. I’d made this traditional soup with a twist, adding Crab Claw to this dish on Mother’s Day.


I've also included potato & carrot in the recipe to give it a good mix as pumpkin is sweet. Adding other vegetables will give it more flavourable balance.

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Seafood
Tiempo para Cocinar: Raciónes: 4 Servings

Ingredientes

  • ½ pumpkin (about 1kg), peeled & cut
  • 1 tbsp butter
  • 1 onion, diced
  • 1 carrot, peeled & cut
  • 1 large potato, peeled & cut
  • 2 cups chicken stock
  • ½ bottle of Bulla cream
  • 1 sprig of parsley, finely chopped
  • Salt and freshly ground pepper
  • 4 Crab Claws
  • 4 slices of ginger

Direcciones

  1. Heat pan on low heat. Melt butter & sautee onion till tender.
  2. Steam potato, carrot & pumpkin till soft, about 30mins.
  3. Meanwhile, put the crab claws into a steamer top it up with ginger. Steam till claws turn orangey red. * No seasoning for crab is needed as we’re using fresh seafood here.
  4. When vegetables are ready, puree the mixture in a food mill or blender. Put mixture in a pot, add the chicken stock & simmer for 15 minutes. Add the cream & simmer for 5 more minutes, lowering the heat if necessary so it does not boil.
  5. Season, to taste with salt & pepper. Sprinkle parsley & add crab claw. Serve immediately.