| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 6 | -8 | ||
INGREDIENTS
| 1 | Pumpkin approx 3 lbs, or | |
| substitute with 24 oz. | ||
| can | ||
| of pumpkin | ||
| 6 | c | Chicken stock |
| 1 | Onion, sliced | |
| 3 | T | Olive oil |
| 1 | t | Cumin seeds |
| 1/2 | t | Nutmeg |
| 1/2 | t | Paprika |
| 1 | t | Cayenne pepper |
| 1 | t | Dried basil or dill |
| 1/2 | t | Salt |
| 3/4 | lb | Crab meat cut up in 1/2 inch |
| pieces imitation crab | ||
| meat | ||
| works fine too | ||
| 4 | oz | Heavy cream, optional |
| Freshly ground pepper to | ||
| taste |
INSTRUCTIONS
If you are using fresh pumpkin, cut it up in pieces leaving the skin on and bake on a cookie sheet in the oven for 45 minutes at 350 F. Remove the flesh from the skin and keep on hand. Heat the oil in a skillet and add the onion. Saute for 5-8 minutes. Add the cumin, nutmeg, paprika, cayenne, and basil or dill. Stir for a minute. Pour in the chicken stock and add pumpkin. Simmer covered for 15-20 minutes. Puree the soup in a blender in batches. Return soup to pot. Add the crab meat and simmer the soup for 3-5 minutes. Add cream and stir. Serve with freshly ground pepper to taste. Posted to EAT-L Digest 04 Sep 96 From: terry pogue <tpogue@IDS2.IDSONLINE.COM> Date: Wed, 4 Sep 1996 23:23:34 +0100
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Nutrition (calculated from recipe ingredients)
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Calories: 368
Calories From Fat: 191
Total Fat: 21.5g
Cholesterol: 81.8mg
Sodium: 785.4mg
Potassium: 636.9mg
Carbohydrates: 18.5g
Fiber: 3.1g
Sugar: 7.7g
Protein: 25.5g