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.
Pumpkin soup with crab
Recipe Type: Soup
Cuisine: Australian
Author:
Prep time:
Cook time:
Total time:
Serves: 1
A simple soup with some mouth stimulating texture
Ingredients
- 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
Instructions
- Dice the pumpkin into 2 cm³ pieces
- Cut the cauliflower into small florets
- Slice streaky bacon into thin slices
- Fry off the bacon in some butter in a saucepan
- When the bacon smells really good and it has turned a nice colour add the pumpkin and cauliflower
- Add the splash of white wine and stock
- Gently bring to the boil and simmer for 40 minutes or until the pumpkin is very tender
- Drain off all the liquid
- Put the pumpkin, cauliflower and bacon back into the saucepan and blend with a stick blender
- Add a tablespoon of cream cheese and then the pouring cream
- Continue to blend with the stick blender
- Put the saucepan back on the stove and heat to state when the liquid is bubbling
- Add the crab meat
- Stir thoroughly
- Add some cracked black pepper
- Add garnish like parsley if you like
- Capture an image
- Enjoy eating the soup
- Wash the dishes
- Write the recipe
- Blog about it
Notes
This is a nice simple and tasty soup anyone can make after a busy day at work
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