| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
6 |
-8 |
INGREDIENTS
| 1 |
sm |
Pumpkin approx 3 lbs (or substitute with 24 oz. can of pumpkin) |
| 6 |
c |
Chicken stock |
| 1 |
lg |
Onion, sliced |
| 3 |
tb |
Olive oil |
| 1 |
ts |
Cumin seeds |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Paprika |
| 1 |
ts |
Cayenne pepper |
| 1 |
ts |
Dried basil or dill |
| 1/2 |
ts |
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
A Message from our Provider:
“Jesus: Amazing love”