Pumpkin Crabmeat Rice Soup

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

  • Remove pumpkin seeds, retain the skin and cut into small pieces. Chop onions.

  • Heat up a pot with some olive oil and fry onions till fragrant. Add pumpkin and fry evenly.

  • 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.

  • Lastly, add crabmeat and spring onions. Serve immediately.

Pumpkin Crabmeat Rice Soup