Pumpkin soup with leek and crab

Ingredients for 4 servings:

• 1.3 kg Hokkaido pumpkin(s)
• 350 g potatoes
• 325 g carrot(s)
• 1 onion(s)
• 1 ½ liters vegetable broth
• 30 g fresh ginger root
• 2 tsp curry powder
• 2 tsp cumin
• e.g. chili flakes
• e.g. salt and pepper
• 1 tbsp, heaped sugar
• e.g. parsley, fresh or frozen
• 1 bunch of spring onions
• 200 g North Sea crabs, ready to eat
• 3 tbsp rapeseed oil
• e.g. cream or sour cream
• n. B. pumpkin seed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash the pumpkin. To make it easier to slice, place it in the oven at 150 degrees Celsius (300 degrees Fahrenheit) for 12 minutes. Then trim off any damaged parts, quarter it, remove the seeds, and cut the rest into approximately 2 cm cubes. Wash and peel the potatoes and carrots, and also dice them. Peel and roughly dice the onion, then sauté it in a little oil in a large pot. Add the pumpkin, potatoes, and carrots and sauté briefly. Pour in the vegetable stock and bring to a boil. Grate or finely chop the ginger and add it to the soup. Season with curry, cumin, chili flakes (optional), salt, and pepper, and add sugar. Simmer on low heat for approximately 20-25 minutes, until the skin is soft. Remove the pot from the heat and purée the soup until smooth. Stir in the cream or sour cream and add the parsley to taste. Keep the soup warm. Trim the spring onions and finely slice them. Heat the rapeseed oil in a pan and sauté the spring onions. Add the prawns and sauté briefly. Divide the soup among the bowls, drizzle with pumpkin seed oil if desired, and place the spring onion and prawn mixture in the center. Do not stir and serve immediately.