Petitchef

Creamy pumpkin soup with crab claw

Other
8 servings
1 hour
20 min
Easy

Ingredients

Number of serving: 8
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

Preparation

  • 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.

Photos

Creamy Pumpkin Soup with Crab Claw, photo 1
Creamy Pumpkin Soup with Crab Claw, photo 2
Creamy Pumpkin Soup with Crab Claw, photo 3
Creamy Pumpkin Soup with Crab Claw, photo 4
Creamy Pumpkin Soup with Crab Claw, photo 5
Creamy Pumpkin Soup with Crab Claw, photo 6

Questions:






Rate this recipe:
Generate another secure code = 

Related recipes


Recipes