Pumpkin Soup With Crab & Ginger
August 17th 2008 10:02
Whole crabs, segments or crab meat can be used in a variety of hot dishes. In the following recipe and pictures I cook hearty pumpkin soup with crab and ginger to warm up winter. I keep the flavour of the soup mild to avoid overpowering the delicate taste of the crabmeat, by using a minimal amount of ginger and other seasonings.
Ingredients
1 Onion
1 Garlic Clove
1 tsp Grated ginger
½ Butternut pumpkin
1 Potato
500ml Chicken Stock
1 Pinch of nutmeg
Salt & Pepper
200g Crabmeat
100ml Cream (optional)
Method
Gently fry the finely diced onion in a little oil.
When the onion is translucent, add the garlic and ginger.
Add the peeled and cubed pumpkin and potato.
Adding a potato to pumpkin soup improves the texture as pumpkin alone can be watery.
Add the chicken stock and bring to the boil.
Reduce to a simmer and add the seasonings.
The pumpkin and potato will begin to break up in twenty minutes.
Remove the soup from the heat and pass through a sieve or blender to make a potage, which is a puree soup, or alternatively, serve as a chunky broth.
Re-boil the soup and add cream if desired. Finishing with even a small amount of cream produces a lighter colour and silky texture.
Add half of the crabmeat to the soup and stir it through.
Serve into bowls and top with a spoonful of crabmeat and a sprinkle of paprika.
Garnish with lemon thyme.
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