Pumpkin soup with crab

Add a tin of crab meat to your soup

I love a smooth tasty well seasoned pumpkin soup but sometimes it’s good to have a little more texture to excite your mouth.

Happy hump day dinner. Pumpkin and cauliflower crab soup.
Happy hump day dinner. Pumpkin and cauliflower crab soup.
Pumpkin soup with crab
Recipe Type: Soup
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A simple soup with some mouth stimulating texture
  • Pumpkin about 500 g
  • Cauliflower about 100 g
  • Canned crab meat in brine 170 g
  • Bacon pieces 50 g
  • Butter
  • Cream about 75 mL
  • White wine about a splash, you know about 50 mL
  • Chicken stock 100 mL
  • Pepper
  • Fried shallots
  • Cream cheese about a table spoon
  1. Dice the pumpkin into 2 cm³ pieces
  2. Cut the cauliflower into small florets
  3. Slice streaky bacon into thin slices
  4. Fry off the bacon in some butter in a saucepan
  5. When the bacon smells really good and it has turned a nice colour add the pumpkin and cauliflower
  6. Add the splash of white wine and stock
  7. Gently bring to the boil and simmer for 40 minutes or until the pumpkin is very tender
  8. Drain off all the liquid
  9. Put the pumpkin, cauliflower and bacon back into the saucepan and blend with a stick blender
  10. Add a tablespoon of cream cheese and then the pouring cream
  11. Continue to blend with the stick blender
  12. Put the saucepan back on the stove and heat to state when the liquid is bubbling
  13. Add the crab meat
  14. Stir thoroughly
  15. Add some cracked black pepper
  16. Add garnish like parsley if you like
  17. Capture an image
  18. Enjoy eating the soup
  19. Wash the dishes
  20. Write the recipe
  21. Blog about it
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This is a nice simple and tasty soup anyone can make after a busy day at work


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