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Creamy Pumpkin Soup with Crab Claw

Delicious Creamy Pumpkin Soup with Crab Claw
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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.

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

  1. Heat pan on low heat. Melt butter & sauteed 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.
  6. Creamy Pumpkin Soup on Foodista

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