Pumpkin Soup
Creamy Corn Pumpkin Crab Soup
This corn pumpkin crab soup is delightfully simple to prepare and the flavor is wonderful. You can use two pounds of canned pumpkin puree rather than the fresh pumpkin if it is out of season. Also, feel free to use imitation crabmeat if fresh crab is difficult to get or out of your budget. This pumpkin soup recipe is delicious with the crab flavor, no matter which kind of crab you use to make it.
This is a lightly spiced pumpkin soup and the cayenne, dill or basil, paprika, cumin and nutmeg add an earthiness to the overall taste without overpowering the flavor of the crab or corn. The cream is optional and if you do not like recipes for creamy pumpkin soups, you might want to leave it out.
This delicious pumpkin soup recipe is a great appetizer before a Chinese meal, a tasty lunch, or a warming treat any time you want a bowl of something comforting. You will find this corn pumpkin crab soup simple to make and wonderful to eat.
Pumpkin Soup Recipe with Crab and Corn
Ingredients -
3 lbs fresh pumpkin
½ onion, sliced
1 teaspoon dried dill or dried basil
½ teaspoon paprika
½ teaspoon nutmeg
4 oz heavy cream
¾ lb fresh or imitation crabmeat, in ½ inch pieces
½ teaspoon cayenne pepper
6 cups chicken broth
1 teaspoon cumin seeds
½ teaspoon salt
3 tablespoons olive oil
½ cup frozen corn kernels
Freshly ground black pepper, to taste
Preparation:
Dice the pumpkin flesh, leaving the skin on, and bake it at 350 degrees F for 45 minutes.
Peel the skin off.
Heat the oil in a skillet or frying pan and sauté the onion for about 6 minutes. Add the nutmeg, paprika, cumin, cayenne and dill or basil. Stir for a minute, and then add the chicken broth and pumpkin.
Simmer the pumpkin soup uncovered for 20 minutes, and then puree it in the blender in batches.
Return it to the pot and add the crab meat and corn.
Let the soup simmer for 5 minutes, then stir in the cream and season it with more salt if necessary and some freshly ground black pepper.
(Serves 6)
