Creamy Pumpkin Soup with Crab Claw

    1 hour 20 mins

    Pumpkin Soup is a cheerful addition to any meal, plus it’s full of vitamins & minerals & is a wonderful dish to please the whole family. I’d made this traditional soup with a twist, adding Crab Claw to this dish on Mother’s Day.


    North Region, Singapore
    1 person made this

    Serves: 4 

    • 1/2 pumpkin (about 1kg), peeled & cut
    • 1 tbsp butter
    • 1 onion, diced
    • 1 carrot, peeled & cut
    • 1 large potato, peeled & cut
    • 2 cups chicken stock
    • 1/2 bottle Bulla cream
    • 1 sprig parsley, finely chopped
    • 4 Crab Claws
    • 4 slices ginger
    • Salt & pepper to taste

    Prep:1hr  ›  Cook:20min  ›  Ready in:1hr20min 

    1. Heat pan on low heat. Melt butter & sautee onion till tender.
    2. Steam potato, carrot & pumpkin till soft, about 30mins.
    3. Meanwhile, put the crab claws into a steamer top it up with ginger. Steam till claws turn orangey red. * No seasoning for crab is needed as we’re using fresh seafood here.
    4. When vegetables are ready, puree the mixture in a food mill or blender. Put mixture in a pot, add the chicken stock & simmer for 15 minutes. Add the cream & simmer for 5 more minutes, lowering the heat if necessary so it does not boil.
    5. Season, to taste with salt & pepper. Sprinkle parsley & add crab claw. Serve immediately.


    I've also included potato & carrot in the recipe to give it a good mix as pumpkin is sweet. Adding other vegetables will give it more flavourable balance.

    See it on my blog

    Check out this traditional Creamy Pumpkin Soup!

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     -  16 May 2010