the pumpkin clean.
Cut the pumpkin in half
n a large pot. Place pumpkin in a blender. Cover and
Cook all vegetables together in water, barely enough to cover, and let simmer 1 hour.
In another pot, boil crabs very gently 1/2 hour.
Remove from water and cut into small pieces, shells and all.
Put into vegetables along with liquid in which the crabs were cooked. Add crab meat and legs.
Simmer gently 1 hour.
Warm a little water in a saucepan. Work butter and flour in and add cream, stirring carefully. Stir this mixture into crab soup.
Add salt and pepper to taste.
Cook on medium until the soup thickens, about 15 - 20 minutes
Melt butter, add the chopped onion and garlic, saute gently.
Stir in the curry powder, coriander, chilli powder (I omit this when cooking for kids), and salt. Cook 1 minute.
Add vegetables, don't use more sweet potato than pumpkin as soup will be TOO sweet.
Add the water and stock, simmer gently for 20-25 minutes or until veges are tender, then stir in the peanut butter.
Use a stick blender to puree the soup, or mash it for a chunkier texture.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
If using fresh pumpkin the original recipe states: Bring a large pot
Heat oil in a large saucepan and saute onion, garlic and chilies. Add pumpkin and potatoes. Pour in stock and orange juice, and bring to a boil. Reduce heat, cover, and simmer for 20 mins. Meanwhile, toast pumpkin seeds in a dry pan. Remove and cool.
Remove soup from the heat. Take out a few pieces of pumpkin with a slotted spoon and set aside. Puree soup finely, and season.
Serve in deep soup bowls and add pumpkin pieces and toasted pumpkin seeds. Garnish with creme fraiche and orange zest.
Melt butter in a soup pot until tender.
Add minced garlic, cook for 30 seconds on medium heat.
Stir in remaining ingredients, *except crab* until heated thoroughly. (Add optional ingredients if using).
Stir carefully, add crab meat, making sure not to break up crab chunks.
Serve in warmed bowls, (warm bowls under warm water for 1 minute) adding croutons to float on top.
Combine crab meat, soup and half and half cream in saucepan. Salt and pepper to taste.
Bring to a boil, stirring constantly. Do not let bottom burn.
Reduce heat to simmer.
Add a little lemon juice and Worcestershire sauce to taste.
Serve with a thin slice of lemon floating on top and a little fresh parsley.
Serves 4 to 5.
(I have doubled and re-doubled this recipe to serve a crowd with great results.)
In a soup pot, heat olive oil and
Heat oil in a wok or frying pan. Add spring onion and cook 2-3 mins. Remove from pan and set aside. Add chili pepper, ginger, lemongrass and garlic. Cook 5 mins, stirring. Add tomatoes, fish sauce and stock. Cook 5 mins. Add bok choy, cilantro, crab, shrimp and cooked spring onion. Bring to a boil, reduce heat and simmer 3 mins. Serve with lime wedges.
Mix both Cream of Celery and Cream of Mushroom soups in a pot.
Add the crab meat, the claws and crab segments and slowly bring to a light boil.
Add the cream and the rest of the ingredients, except for the paprika and simmer for 15 minutes.
Add the crab roe to the soup, or if you do not have crab roe, take the hard boiled egg yolks that are sieved and add them to soup.
Serve and lightly sprinkle paprika on top of each serving.
Clean the crab and remove the meat from
Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, pumpkin, egg an oil in a small bowl; mix will. Add to flour mixture. Stir just until moistened; batter may be lumpy.
aucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme,
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Melt Butter in pot and cook garlic.
Pour in Pumpkin.
Stir in Chicken Stock until smooth. Add dried mustard and Worcestershire Sauce if desired.
Cook for approximately 20 minutes.
Add White Wine.
Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through. Season to taste.
Stir together well in saucepan both soups, half and half and sherry until mixed.
Cook until boil.
If crab is frozen, press water out of crab in colander.
Reduce heat.
Add crab meat. Heat; do not stir.