
Pumpkin Crabmeat Rice Soup
Ingredients
300g Small pumpkin, seeds removed but skin on
100g Cooked Fragrance 43°N Jilin Japonica Rice
100g Crabmeat, cooked
1l Dashi stock
100g Diced white onions
2 stalks Spring onions (sliced)
Some Olive oil
Some Coarse black pepper
Some Sea salt
Method
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Remove pumpkin seeds, retain the skin and cut into small pieces. Chop onions.
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Heat up a pot with some olive oil and fry onions till fragrant. Add pumpkin and fry evenly.
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Add dashi stock and cooked rice. Season with salt and black pepper. Bring to a boil and switch to low heat. Cook till pumpkin is softened.
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Lastly, add crabmeat and spring onions. Serve immediately.
