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SERVES 6
PREP TIME 25 minutes
COOK TIME 45 minutes
Soup
• 2 lbs kabocha squash, peeled, seeded, and diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 4 cups vegetable stock (or light chicken stock)
• 1 small Yukon gold potato, peeled and diced (adds body)
• 1 cup heavy cream
• 1 tsp sea salt
• ½ tsp white pepper
• 1 tbsp butter
King Crab Garnish
• 8 oz fresh king crab meat, shredded
• 1 tsp lemon zest
• 1 tbsp fresh chives, finely chopped
• 1 tbsp crème fraîche (or light aioli)
• Salt and pepper to taste
Chive Oil
• 1 bunch fresh chives, roughly chopped
• ½ cup olive oil
Garnish
• 2 tbsp roasted pepitas (pumpkin seeds)
• Microgreens or shaved fennel (optional)
Chef’s Notes
• Kabocha squash lends a naturally sweet, nutty flavor and creamy texture without needing excess cream.
• For an ultra-smooth consistency, strain through a fine chinois or cheesecloth before plating.
• Chive oil can be made 2–3 days ahead and kept refrigerated; bring to room temperature before using.
• Optional: a few drops of pumpkin seed oil enhance the roasted note and color contrast.
Prepare the Chive Oil
1. Blanch chives in boiling water for 10 seconds, then transfer to an ice bath.
2. Pat dry and blend chives with olive oil until bright green and smooth.
3. Strain through fine mesh or cheesecloth; reserve in a squeeze bottle or jar.
Make the Soup
1. Heat olive oil and butter in a medium pot over medium heat.
2. Add onion and garlic; sauté until fragrant and translucent, about 5 minutes.
3. Add diced kabocha squash and potato. Cook 5–7 minutes, stirring occasionally.
4. Pour in stock and bring to a boil, then reduce heat to low and simmer 25–30 minutes, until vegetables are very tender.
5. Puree in batches in a blender until silky smooth.
6. Return to pot, add cream, and season with salt and white pepper to taste. Keep warm for service.
Prepare the King Crab
1. In a small bowl, combine shredded crab, lemon zest, chives, and crème fraîche.
2. Gently mix and season with salt and pepper.
Assemble the Dish
1. Ladle hot kabocha soup into shallow bowls.
2. Place a mound of king crab mixture in the center.
3. Drizzle chive oil in a circular pattern around the soup.
4. Sprinkle roasted pepitas over the surface for texture and garnish with microgreens if desired.
