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Pumpkin Crab Soup

A savory combination of land and sea.

  • 1 pound spinach, washed, deveined and chopped
  • 2 tablespoons olive oil
  • 1 pound onions, small dice
  • 6 ounces green onions, chopped fine
  • 3 cloves garlic, minced
  • 1 pint coconut milk
  • 1 pint of milk
  • 1 pound fresh pumpkin, peeled, seeded, and diced, or one pound canned
  • 1 pound crab meat
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper

Wash spinach, removing stems and tough ribs. Chop.

Heat oil in pan; sweat onions for five minutes. (Cook very slowly so they don't brown.) Add green onions and garlic, and sweat for an additional 2 minutes. Add pumpkin, milk, coconut milk, spinach and seasonings.

In a blender, puree half of the soup, and then add back into the rest of the soup. Simmer 1/2 hour. Add crab meat.

Bring to a simmer, and cook for another thirty minutes. Serve hot. Garnish with toasted coconut flakes or pumpkin seeds. If desired, serve inside a big pumpkin shell or for individual servings use small pumpkins. Serves 8 (about 2 quarts).

Kelly Walsh
Art Institute of Pittsburgh Culinary Arts

Thursday, January 23, 2003

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