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Roasted Sweet Potato & Crab Bisque

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Kumara and Crab Bisque

Kumara and Crab Bisque

S. Wongkaew

The nutritious Kumara, also known as the sweet potato, has been cultivated in New Zealand for thousands of years.

It comes in a variety of colors including red, gold, orange and white. The sweet root vegetable can be baked, fried, steamed, candied and pureed. The options are endless.

This recipe calls for the Kumara to be first baked to enhance its sweetness, then boiled, pureed and finally, strained. The result is a velvety bisque topped with succulent crab and a dash of pesto.


  • 1/2 large squash, cut into chunks
  • 1 white kumara (sweet potato), peeled and thinly sliced
  • 1 orange kumara (sweet potato), cut into chunks
  • Olive oil for drizzling
  • Honey for drizzling
  • Pinch of sea salt, pepper and paprika
  • 1 large white onion, chopped
  • 1 tbs of olive oil
  • 1 tbs of butter
  • 6 cups of organic chicken stock
  • 1.5 tsp of sea salt
  • 1 cup of cream
  • A handful of basil leaves
  • 1/8 cup of freshly grated parmesan
  • 8 pinenuts
  • 1 clove of garlic
  • 1/4 cup of extra virgin olive oil
  • 1 kg crab, quartered


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