Frisian pumpkin soup with crab

Ingredients for 4 servings:

• 500 g pumpkin(s)
• 4 m.-sized potatoes
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp butter
• 1 jar white wine
• 750 ml vegetable stock
• 250 g crabs, shrimps or prawns raw, peeled, but also works with pre-cooked
• 200 g cream
• salt and pepper
• nutmeg
• Dill, fresh, alternatively dried or frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

seasonal, quick and tasty, for guests

Chop the onion and garlic and sauté in butter until translucent. Peel the potatoes and pumpkin, cut into cubes, add them and fry briefly. Deglaze with the wine and reduce the heat slightly. Pour in the stock and cook with the lid closed at medium heat until the potatoes and pumpkin are soft. This takes about 20-30 minutes, depending on the pumpkin. It is quicker in a pressure cooker (10-15 minutes). Remove from the heat, wait until it has stopped boiling, and then puree finely with an immersion blender until there are no more pieces left. (Careful, it’s hot and may splash!) Return to the heat and simmer at a low heat. Add the crab and let it simmer until tender. Stir in the cream, season with salt, pepper and nutmeg and let simmer for a few more minutes. Finally, stir in the finely chopped dill to taste. Baguette goes well with it. Tips: You can also reduce the amount of potatoes to use more pumpkin. By the way, this soup tastes especially good with butternut squash, and with Hokkaido squash (you don’t need to peel it), it becomes particularly creamy. If you want to use the contents of a hollowed-out “Halloween pumpkin,” which you can buy seasonally in every supermarket, don’t! These pumpkins usually taste extremely bland.