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





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