King Crab and Cream of Pumpkin Soup Verrines

King Crab and Cream of Pumpkin Soup Verrines

King Crab is a refined and greatly prized by fine food lovers. It is the best crab in the world and it is caught in the North of the Pacific Ocean, and particularly in the Kamchatka region. Its exceptional taste will provide you with an incredible savour and this king crab recipe will astonish you and your guests. You can find it in our online Dubai and Abu Dhabi food grocery.


  • 500g of pumpkin

  • ½ L of vegetable broth (clear and filtered)

  • 300g of King crabmeat

  • 15 mL of single cream (very cold)

  • 1 knob of unsalted butter

  • 1 onion

  • 1 tsp of Espelette chili

  • A few flat-leaved parsley sprigs

  • Table salt

  • Freshly ground black pepper


  1. Peel and thinly slice the onion. Set aside.

  2. Dice the pumpkin flesh and set aside.

  3. Brown the sliced onion in a casserole and add the knob of butter and stirr.

  4. Add the dice of pumpkin in the casserole, and brown them for 5 minutes with the onion and stir.

  5. Pour the vegetable broth and stir well.

  6. Cook the preparation for 30 minutes, meanwhile occasionally stirring.

  7. Then, set aside for a few minutes off the heat. Let it cool and blend the content of the casserole with the help of a hand blender, until you get a homogeneous texture, thick and mellow.

  8. Season with salt and pepper if necessary to adjust the taste and stir well. Set aside and let it cool.

  9. Add the very cold single cream in a bowl and whisk it until you get whipped cream.

  10. Set the whipped cream aside in the fridge until the arrangement of the verrines.

  11. Clean and chop the flat-leaved parsley.


Distribute the first third of crabmeat (drained and crumbled) at the bottom of the verrines and then cover the crabmeat with the second third of cream of pumpkin soup. Add the rest of crabmeat and decorate the top with chopped parsley and powder Espelette chili. Set aside in the fridge until you serve the verrines with fresh bread. Enjoy !

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