Creamy Pumpkin and Crab Soup


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A creamy pumpkin soup rich in flavour. It uses onion, potato, carrot and pumpkin. It's served with a steamed crab claw on the side.


Serves: 4 

  • 1 tablespoon butter
  • 1 onion, diced
  • 1 large potato, peeled and diced
  • 1 carrot, peeled and diced
  • 1kg pumpkin, peeled and diced
  • 4 crab claws
  • 4 slices ginger
  • 2 cups (500ml) chicken stock
  • 150ml light cream
  • 1 sprig parsley, finely diced
  • 1 pinch salt and pepper, to taste

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Heat saucepan on low heat. Melt butter then sauté onion until tender. Steam potato, carrot and pumpkin until soft; about 30 minutes.
  2. Meanwhile, put the crab claws into a steamer and top it up with ginger. Steam until claws turn orangey red.
  3. When vegetables are ready, puree them in a food processor or blender. Put mixture in a saucepan then add the chicken stock and simmer for 15 minutes.
  4. Add the cream then simmer for 5 more minutes lowering the heat if necessary, so it does not boil. Season to taste with salt and pepper. Sprinkle parsley and add crab claws. Serve immediately.

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