Summary

Ingredients

• 500 g pumpkin (se)
• 4 medium potato (s)
• 1 onion (s)
• 1 clove garlic
• 1 tablespoon butter
• 1 glass white wine
• 750 ml vegetable stock
• 250 g crabs, shrimp or prawns raw, peeled, but can also be cooked in advance
• 200 g cream
• salt and pepper
• nutmeg
• Dill, fresher, dried or frozen as an alternative

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Instructions

1. Chop the onion and garlic and sweat in butter until translucent. Peel the potatoes and pumpkin, cut into cubes, add and fry briefly. Deglaze with the wine, reduce a little. Pour in the broth and cook with the lid closed over medium heat until the potatoes and pumpkin are tender. This takes about 20-30 minutes depending on the pumpkin. It`s faster in a pressure cooker (10-15 minutes). .
2. Take off the stove, wait until it stops boiling and then use the blender to finely puree until there are no more pieces. (Caution, hot, can splash!)
3. Put back on the stove and simmer at low temperature. Put in the crabs and let them steep. Stir in the cream, season with salt, pepper and nutmeg and let it steep for a few more minutes.
4. Finally, stir in the finely chopped dill to taste.
5. Baguette goes well with it.
6. Tips: You can reduce the amount of potatoes in favor of more pumpkin. By the way, this soup tastes particularly good with nutmeg pumpkin, with Hokkaido pumpkin (you don`t need to peel it) it becomes particularly creamy. If you want to use the contents of the hollowed out Halloween pumpkin, which you can buy seasonally in every supermarket, you better leave it! These pumpkins usually taste extremely bland.