pumpkin-soup2

Crabmeat, Asparagus & Pumpkin Soup

Serves 4 people
  • 10 ounces pumpkin (without seeds, about 1/4 of a small green pumpkin)
  • 1 cup water
  • 6 ounces Alaskan crab claw meat
  • 6 ounces canned white asparagus
  • 2 cups chicken stock
  • Salt and Pepper (to your tastes)
Cornstarch Mixture:
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons water
Instructions:
  1. Cut pumpkin into 2-inch chunks, including the rind. Bring 1 cup of water to a boil in a 3-quart saucepan, add pumpkin. Cover and cook over medium-high heat for 10 minutes until pumpkin is soft.
  2. Remove and discard rind. Blend pumpkin with 1/4 cup cooking liquid in a small blender for 20 seconds.
  3. Cut crab claw meat and asparagus into 3/4-inch pieces. Blanch them in boiling water for 30 seconds. Drain well.
  4. Add crab meat, asparagus, chicken stock, and pumpkin puree to the saucepan. Bring to a boil over high heat. Stir in cornstarch mixture until thickened. Add salt and pepper to your tastes.
  5. Divide soup into 4 individual soup bowls. Serve hot.