Wow, I’ve been posting a lot of pasta lately! How about we mix it up with some soup?
And yes, this is the THIRD post today! I’ve been doing a lot of cooking lately, just haven’t had a chance until now to post them!! So happy triple post Sunday!!
This is a pumpkin crab soup that I discovered many years ago. I’ve never strayed from the original recipe – it was too good and needed no changes! It’s a nice warm satisfying soup for winter.
I usually try to make dishes that will freeze well, but sadly this soup does not. Crab just doesn’t come back the same when thawed, and the soup itself gets a bit…odd textured. But you’ll probably just want to eat it all anyway.
2 tbsp olive oil
1 sweet onion, peeled & diced (sometimes I only use 1/2 or 3/4 if it’s a particularly large one)
3 tbsp dark brown sugar, packed
1 tsp ground cumin
1/2 tsp chili powder
1 (15oz) can unspiced pumpkin puree
3 cups chicken or vegetable broth
1 cup coconut milk (the thick stuff, not the water)
2 tbsp lime juice
1/2 lb crabmeat (about 225g) Canned works, but try to get leg meat. Fresh or fresh frozen will give a better flavor. If it’s not canned, it’s also a good idea to rinse and pick through it to make sure you have no shell bits.
salt, pepper, and nutmeg
Heat oil in a heavy soup pot on medium. Saute onion for 5 minutes, until softened. Add brown sugar, cumin, and chili. Stir well, cook for 1 minute.
Add pumpkin and stir briefly. Add broth and mix well. Bring to simmer, cover, and cook for 15 minutes.
Add milk, lime juice, crab, and a dash of nutmeg. Cook 5 minutes, DO NOT BOIL. Season with S&P.
Note: sometimes I’m picky with my textures, so I’ll puree the soup before I add the crab. This way you still get the nice chunks of crab meat but the rest of the soup is smooth.
In the picture, I also finished it off with a splash more coconut milk and a dash of seasoning salt. (Ain’t I classy?)