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Seafood pumpkin soup (海鮮南瓜湯)

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Ingredients
  

  • 1 pumpkin 1.8kg
  • 1 carrot 100g
  • 1/2 stick celery
  • 1 onion 260g
  • 10 g ginger
  • 1 tbsp basil
  • black pepper
  • 1 tbsp butter
  • 200 g frozen shrimp no shell
  • 300 g frozen scallop
  • 300 g frozen clam meat no shell
  • 1.2 kg frozen imitation crab sticks
  • 8 frozen mussels
  • 2 garlic cloves
  • 1750 ml boiling water

Instructions
 

  • Peel off the pumpkin skin and remove the seeds. Cut into pieces.
  • Peel off the onions, carrots, and garlic and cut it into pieces
  • Wash the celery and ginger and cut into pieces.
  • Put the frozen crab sticks into the fridge to defrost for 24 hours. Cut into pieces
  • Use the salt water to defrost the frozen shrimp and scallops. Wash and dry them up.
  • Use the salt water to defrost the clam meat and mussels. Remove the dirt and wash them using room temperature water. Then rinse them with boiling water for 10 seconds.
  • Put 1 tsp of oil first, and then butter, ginger, garlic, onion, carrot, celery and black pepper to fry on medium heat until you can smell the flavours.
  • Fry the pumpkin for about 5 minutes and then put in the basil. Add 1750 ml boiling water and boil for about 20 minutes on high heat and turn off
  • Use a hand mixer to blend them all.
  • After the soup is boiled on high heat, add shrimp, scallop, clam meat and mussels (Don’t close the lid ). After the soup is boiled again, stir evenly and turn off heat. Add salt if needed

Notes

1.Stir the concentrated soup very often to prevent the soup from sticking to the bottom
2.To avoid the seafood from overcooking, turn off the heat and don't close the lid after concentrated soup boils again.