Spicy pumpkin soup with crab and green butter

Votes: 2

Time: 1 hour 35 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 421, total fat 35 G., saturated fats 10 G., proteins 12 G., carbohydrates 18 G., fiber 3 G., cholesterol 74 mg, sodium 866 mg, sugar 4 G.

A delicate, sweet and spicy pumpkin cream soup, seasoned with coriander and cumin, served with a crab salad topping and drizzled with spicy harissa and fragrant herb butter. This soup is incredibly elegant and perfect for a special occasion lunch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Soup

2 tablespoons unsalted butter
1 large shallot, thinly sliced
4 cups peeled and diced butternut squash (about 600 g)
0.5 tsp ground coriander
1/4 tsp ground cumin
4 cups lightly salted chicken broth
0.5 cups heavy cream

Herb oil and harissa

1 cup fresh parsley leaves
0.5 cup grape seed oil
2 tsp harissa

Crab salad

2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
0.5 tsp finely grated fresh ginger root
220 g fresh lump crab meat, sorted and remove shell fragments
2 tbsp finely chopped cilantro leaves
1 tbsp finely chopped fresh mint

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pumpkin, ginger root, harissa sauce, cream, coriander, cumin, crab meat, lemon juice, cilantro, mint, grape seed oil

Cooking the dish according to the recipe:

In a 4-quart heavy-bottomed saucepan over medium heat, melt the butter and sauté the shallots, stirring, until translucent, about 4 minutes. Add the pumpkin, coriander, cumin, and 1/2 teaspoon each of salt and black pepper. Stir to distribute the ingredients evenly. Pour in the broth, bring to a simmer, and cook, uncovered, until the pumpkin is very tender, 25-30 minutes.
Puree the soup thoroughly with an immersion blender or in a stand blender, working in batches. Return the soup to the pan and add the cream. Season with salt and pepper to taste. Reheat the soup before serving, if necessary.

Herb oil and harissa:

Bring a small saucepan of water to a boil. Add the parsley and cook, uncovered, until bright green, 30-45 seconds. Transfer with a slotted spoon to a bowl of ice water, then drain and pat dry. Blend with the grapeseed oil in a blender until the oil turns bright green, about 1 minute. Strain the oil through a fine-mesh sieve. Avoid pressing down on the parsley. Combine the harissa with 1 tablespoon of water in a small bowl.
Crab salad:

In a medium bowl, combine the oil, lemon juice, ginger, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Add the crab, cilantro, and mint and toss gently.
Ladle the hot soup into 4 bowls and add a dollop of crab salad to the center of each serving. Drizzle each serving with herb oil and harissa.