Ingredients
- 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
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Creamy Pumpkin Soup with Crab Claw
Time: 1 hours prep, 20 minutes cook
Servings: 4 Servings
Directions
- Heat pan on low heat. Melt butter & sautee onion till tender.
- Steam potato, carrot & pumpkin till soft, about 30mins.
- 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 weâre using fresh seafood here.
- 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.
- Season, to taste with salt & pepper. Sprinkle parsley & add crab claw. Serve immediately.
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Summary
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.
Comments
June 15, 2010This looks fantastic! I'm definitely adding it to my Try Soon folder! Will let you know how it is. Thanks for sharing.
