-
1
Pre-heat the oven to 375F
-
2
Using a really sharp knife finely chop half the basil leaves and garlic clove together.
-
3
Add the rest of the basil and pinenuts and keep chopping.
-
4
Add the freshly grated parmesan and continue to chop until it's incorporated with the basil mixture.
-
5
Once the pesto is really finely chopped, add the 1/4 cup of olive oil and stir well.
-
6
Set aside.
-
7
Lay the squash and orange kumara out on a baking tray fleshy side up.
-
8
Drizzle with olive oil and honey.
-
9
Sprinkle with salt, pepper and paprika.
-
10
Cover with foil and cook for 1 hour or until soft.
-
11
Set aside to cool.
-
12
Meanwhile, add the remaining olive oil and butter to a large stock pot.
-
13
Add the onions and sweat for about 25 minutes on a low heat.
-
14
Stir regularly to stop the onions from caramelizing.
-
15
Add the white kumara and 1 tsp of salt to the pot and stir well.
-
16
Cover and cook for 15 minutes.
-
17
Next add the chicken stock and stir.
-
18
Scoop out the flesh from the cooled pumpkin and orange kumara and add to the pot.
-
19
Add the cream and 1/2 tsp of salt.
-
20
Bring to the boil for 10 minutes.
-
21
Meanwhile, steam the crab until done (about 10 minutes.)
-
22
Remove flesh from crab and set aside.
-
23
Gently ladle the soup, vegetables and all, into the blender.
-
24
Cover and hold lid down firmly and then blend.
-
25
Pour the blended soup through a strainer back into a pot.
-
26
You may have to do this in batches.
-
27
Add about 1 cup of the leftover pulp to the strained soup and stir.
-
28
Once ready to serve, ladle soup into bowls and top with crab meat and drizzle with pesto.
