Crab sticky rice pumpkin soup promises to be an ideal choice with its attractive creativity, bringing delicious and nutritious flavor.
To make pumpkin soup with crab sticks, housewives need to prepare 500gr of pumpkin; 150gr of crab sticks; 1/2 onion; 2 cloves of garlic; 15ml of olive oil; 500ml of chicken broth; 100ml of fresh ice cream and some other basic spices.
Next, prepare the pumpkin by peeling, removing the pumpkin seeds, cutting into bite-sized pieces before rinsing. Boil the broth, add the squash and cook until soft (about 15 - 20 minutes).
Remove the pumpkin and a little broth from the bowl to cool, then puree with a blender. Housewives who want more smooth soup can strain through a sieve.
Garlic and onion philes with olive oil or butter until fragrant. Add the blended pumpkin and the remaining broth to the pot and simmer, stir well and add salt, sugar, pepper and seasoning to taste.
When the crab soup boils again, add the crab stick and tear the fiber, cook for about 2 - 3 minutes until the crab stick is cooked and then turn off the heat. Add fresh cream, stir well to make the soup have a smooth and delicious texture.
Squeeze the crab soup into a deep plate, sprinkle some pepper, add the crab stick with torn fiber and green onions or corn on top to make the dish more attractive. You can enjoy crab sticky rice soup with grilled banh mi slices to feel the full flavor.
