Yield: 6 -8
|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|
|1 teaspoon||Cayenne pepper|
|1 teaspoon||Dried basil or dill|
|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