Pumpkin cream soup with crab meat
4 servings
60 minutes
Pumpkin cream soup with crab meat is an exquisite combination of rich pumpkin flavor and the delicate texture of crab meat. This recipe draws inspiration from Pan-Asian cuisine, where seafood is traditionally paired with sweet vegetables to create harmonious and refined dishes. The creamy consistency of the soup is achieved through potatoes and cream, while aromatic notes of dried basil add depth. Serving with crunchy pumpkin seeds adds textural contrast. The dish is perfect for a cozy home dinner or an elegant gastronomic evening. Its lightness and refined taste pair excellently with white wine or fragrant green tea.
1
In the pot where the soup will be cooked, melt the butter. Add the minced garlic and sauté it, stirring, for a few minutes.
- Butter: 50 g
- Garlic: 2 cloves
2
Cut the potatoes into cubes and sauté them in a pot with garlic, stirring for a few minutes.
- Potato: 2 pieces
3
Cut the pumpkin into cubes, put it in a pot and cover with water. Add dried basil. Cook the vegetables for 30 minutes until they are soft.
- Pumpkin: 1 kg
- Dried basil: to taste
4
Pour the water from the pot into a separate container. Blend the vegetables in a blender, add warm cream (mix), add vegetable broth to the desired consistency (mix), add salt and pepper to taste (mix again). Pour the prepared soup from the blender into the pot.
- Cream 20% fat: 200 ml
- Salt: to taste
- Ground black pepper: to taste
5
Pour into soup bowls, add chopped crab meat in the center of the soup, and sprinkle pumpkin seeds on top to taste.
- Crab meat: 100 g
- Pumpkin seeds (pepitas): to taste
