Pumpkin & Crab Soup


  Small pumpkin approx 3 lbs (or substitute with 24 oz. can of pumpkin)
  6 cups chicken stock
  1 large onion, sliced
  3 tablespoon olive oil 
  1 teaspoon cumin seeds
  1/2 teaspoon nutmeg
  1/2 teaspoon paprika
  1 /2 teaspoon cayenne pepper
  1 teaspoon dried basil or dill
  1/2 teaspoon salt
  3/4 lb. crab meat cut up in 1/2 inch pieces (imitation crab meat works 
     fine too)
  4 oz. heavy cream (optional)
  freshly ground pepper to taste

If you are using fresh pumpkin, cut it up in pieces leaving the skin on and bake on a cookie sheet in the oven for 45 minutes at 350 F. Remove the flesh from the skin and keep on hand. Heat the oil in a skillet and add the onion. Saute for 5-8 minutes. Add the cumin, nutmeg, paprika, cayenne, and basil or dill. Stir for a minute. Pour in the chicken stock and add pumpkin. Simmer covered for 15-20 minutes. Puree the soup in a blender in batches. Return soup to pot. Add the crab meat and simmer the soup for 3-5 minutes. Add 
cream and stir. Serve with freshly ground pepper to taste.

Serves 6-8.