Description
There's something really satisfying about the combination of sweet corn, pumpkin and sweet-salty crab, even if the crab is imitation! In this recipe its best to use the kind of imitation crab that is formed into long "legs" and is individually wrapped. Don't cook too long or the "crab" tends to fall apart.
30 min
4
Servings
Ingredients
8
oz
frozen corn
8
oz
imitation crab meat
(½" cubes or slices; can substitute 6 oz. canned crab meat)
1/2
cup
low-fat milk
14
oz
coconut milk
2
cup
vegetable or chicken stock
2
cup
kabocha pumpkin
(peeled, cut into ½" cubes; can substitute butternut squash)
1/2
cup
instant mashed potato flakes
2
tsp
fresh ginger
(minced)
2
Tbsp
butter
1/4
cup
green onion
(thinly sliced)
salt
(to taste)
fresh ground black pepper
(to taste)
Prep Time:
30 min
Total Time:
30 min
Instructions
In a soup pot, melt butter and gently cook minced ginger for about 3 minutes. Add frozen corn, milk, coconut milk, stock, and pumpkin and bring to a boil, then simmer for 8 to 10 minutes or until pumpkin is soft. Stir in the potato flakes to thicken the broth, add the imitation crab, then season with salt and pepper. Divide soup into four bowls, sprinkle with green onion and serve immediately.
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Source:
Chef Michi Watarai
