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