Cover the pumpkin well with water and boil for about 10 minutes until soft. Grind very finely with a hand blender. Mix in half of the whipped cream, whip the other half until stiff and set aside. Add the crab butter and stir until melted. Season to taste with dill, salt and freshly ground pepper. Then add the crabs and let them steep briefly in the soup. Before serving, add a cream topping to the soup.
Type of pumpkin used: Queensland Blue. Also possible: Green and Blue Hubbard and Hokkaido. If a variety with low starch content is used, then simmer a potato.
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