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Add a photoPumpkin 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.
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
Directions
- Heat pan on low heat. Melt butter & sautee onion till tender.
- Steam potato, carrot & pumpkin till soft, about 30mins.
- 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 weâre using fresh seafood here.
- 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.
- Season, to taste with salt & pepper. Sprinkle parsley & add crab claw. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 4 servings | |
| Calories 104 | |
| Calories from Fat 28 | 27% |
| Total Fat 3.14g | 4% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 223mg | 9% |
| Potassium 480mg | 14% |
| Total Carbs 16.59g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.28g | 2% |
| Protein 3.07g | 5% |
Comments
June 15, 2010This looks fantastic! I'm definitely adding it to my Try Soon folder! Will let you know how it is. Thanks for sharing.
