Pumpkin and crab soup

Yield: 6 -8

Measure Ingredient
1 small Pumpkin approx 3 lbs (or substitute with 24 oz. can of pumpkin)
6 cups Chicken stock
1 large Onion, sliced
3 tablespoons Olive oil
1 teaspoon Cumin seeds
½ teaspoon Nutmeg
½ teaspoon Paprika
1 teaspoon Cayenne pepper
1 teaspoon Dried basil or dill
½ teaspoon Salt
¾ pounds Crab meat cut up in 1/2 inch pieces (imitation crab meat works fine too)
4 ounces Heavy cream (optional)
\N \N Freshly ground pepper to taste

If you are using fresh pumpkin, cut it up in pieces leaving the skin on and bake on a cookie sheet in the oven for 45 minutes at 350 F. Remove the flesh from the skin and keep on hand.

Heat the oil in a skillet and add the onion. Saute for 5-8 minutes. Add the cumin, nutmeg, paprika, cayenne, and basil or dill. Stir for a minute. Pour in the chicken stock and add pumpkin. Simmer covered for 15-20 minutes.

Puree the soup in a blender in batches. Return soup to pot. Add the crab meat and simmer the soup for 3-5 minutes. Add cream and stir. Serve with freshly ground pepper to taste. Posted to EAT-L Digest 04 Sep 96 From: terry pogue <tpogue@...> Date: Wed, 4 Sep 1996 23:23:34 +0100

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