Curried Pumpkin With King Crab

This was once devoured by a finicky twelve-year-old.

• Ready In: 45 mins
• Serves: 4
• Yields: 4 plates

Ingredients

• 2 1⁄2 lbs  pie pumpkin
•  curry powder, to taste
• 2  leeks, white part only, sliced
• 1  cup  roasted  chicken stock
• 12  tablespoons ghee
•  light coconut milk, to taste
•  heavy cream, to taste
•  honey, to taste
•  white pepper, to taste
•  cayenne pepper, to taste
•  salt, to taste
• 3⁄4 lb  alaskan  king crab leg, thawed, shelled and cut into chunks
•  chili powder, to taste
•  lemon juice, to taste
•  ground ginger, to taste
• 1  bunch fresh cilantro, stems removed

Directions

1. Halve the pumpkin.
2. Remove seeds.
3. Bake on an oiled pan until easily pierced with a fork, about 35 minutes.
4. Sauté leek in ghee until tender.
5. Add pumpkin pulp, breaking up solids with a spoon.
6. Add curry and cayenne and sauté for a minute and a half.
7. Add chicken stock.
8. Puree.
9. Add coconut milk and cream.
10. Finish with chili powder, cashew pieces and ginger.
11. Add crab and heat through.
12. Serve over jasmati rice, garnished with cilantro and toasted cashews.