Pumpkin and apple cream soup with crab meat

Ingredients for 4 servings:

• 1 small onion(s), finely diced
• 600 g pumpkin flesh, cut into cubes
• 1 apple, sour, cut into pieces
• 1 tbsp clarified butter
• 1 liter vegetable broth or chicken broth
• 100 ml cream
• salt and pepper
• some nutmeg
• Parsley, flat, for garnishing
• 100 g crab meat, boned
• 2 tbsp lemon juice
• 1 small chili pepper(s), fresh, finely chopped
• 1 tsp fresh ginger, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Place the crab meat in a small bowl, add the lime juice, chili pepper, and ginger, and mix well. Let it sit; it can also be prepared hours in advance. Chill. Sauté the diced onion in clarified butter; don’t let it brown. Add the pumpkin flesh and continue to cook for about 5 minutes, then add the apple pieces. Deglaze with the vegetable or chicken stock and simmer gently until the pumpkin pieces are tender. Let cool slightly. Purée with a hand blender, add the cream, and season with salt, pepper, and nutmeg. Ladle into soup bowls or plates and add the crab meat and the marinade. Garnish with parsley.