Creamy pumpkin soup with crab claw

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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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.