Recipe, Crab and Calabaza Soup with Toasted Pumpkin Seeds, Chef Michael Schwartz, Michael’s Genuine Food & Drink, Miami, Grand Cayman
WHAT
Recipe for Crab and Calabaza Soup with Toasted Pumpkin Seeds from chef Michael Schwartz of Michael’s Genuine Food & Drink in Miami and Grand Cayman.
WHY
A hearty soup using the claw meat of the crab, making it not only more economical, but adding a robust, sweetness to the soup.
Recipe - Crab with Calabaza Soup
September 9, 2010
Crab and Calabaza Soup with Toasted Pumpkin Seeds
Recipe courtesy of chef Michael Schwarz of Michael’s Genuine Food & Drink.
Yield
8 servings
Ingredients
- 1 teaspoon melted, unsalted butter
- 1/2 cup pumpkin seeds
- Pinch of salt, pepper, and sugar
- 3 scallions, finely chopped
- 2 cups white onion, diced small
- 1 tablespoon chopped garlic
- 1 stick unsalted butter
- 4 cups calabaza, diced small
- 1 tablespoon fresh thyme leaves
- 1 cup white wine
- 2, 8 ounce bottles of clam juice
- 1 cup heavy cream
- 1 pound Blue Star crab claw meat
- 2 tablespoons sugar
- 1 tablespoon hot sauce
Directions
Pumpkin Seeds
1. Pre-heat oven to 350 degrees F.
2. Pour the melted butter over the pumpkin seeds in a small bowl, tossing to uniformly coat.
3. Season with a pinch of salt, pepper, and sugar, toss gently, and transfer to a baking sheet.
4. Spread the seeds out into one even layer.
5. Bake for 8 to 10 minutes.
6. Remove from the oven and set aside to cool, about 5 minutes.
7. Turn out the seeds onto a cutting board and roughly chop.
8. Transfer to a bowl and toss with the scallions.
Soup
1. In a medium sauce pot over medium heat, sweat the onions and garlic in the stick of butter until translucent, about 4 minutes.
2. Add the calabaza and thyme, and sauté for 5 more minutes.
3. Turn up the heat to medium-high and add the white wine.
4. Simmer until the liquid is reduced by half, about 3 to 5 minutes.
5. Add the clam juice, cream, crab, sugar, and hot sauce.
6. Simmer for 15 more minutes. Remove from the heat.
7. Ladle two cups of soup into a blender and puree until smooth.
8. Transfer the puree back into the sauce pot and stir to evenly incorporate.
To Serve
Ladle soup into small, deep bowls and spoon a teaspoon of toasted pumpkin seeds into the center of each to garnish.
Recipe from chef Michael Schwartz
RECIPES
