Recipe

Pumpkin Bisque With Crabmeat Recipe

	Efitobx / All my dishes 10 months, 3 weeks ago Great Starter for Thanksgiving and Today. Prep:15m Cook:45m Servings:8	Efitobx
	rich crab crmefraiche pumpkin soup bisque

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Ingredients

Shrimp shells from 2 pounds of shrimp

2 quarts water

2 bay leaves

6 black peppercorns

3-5 celery tops

1 medium yellow onion

2 tablespoons Old Bay Seasoning

Few sprigs parsley

1 quart heavy cream

1 pound can solid pack pumpkin or puree from 1 (2-3lb) pumpkin

Pinch nutmeg

Pinch cinnamon

½ cup brown sugar

Roux of 1/3 cup butter and 1/3 cup flour

1 pound backfin or lump crab meat

crème fraiche

Directions

To make the shellfish stock place shrimp shells, water bay leaves, peppercorns and celery tops in large pot and bring to a boil, reduce heat and simmer 45 minutes, and strain.

Combine 2 cups cream and 2 cups stock bring to boil. Reduce heat to a simmer and whisk in pumpkin puree, nutmeg, cinnamon and brown sugar.

Make a roux with butter and flour.

Add Roux, a little at a time to the soup until desired thickness.

Just before serving stir in crabmeat, being careful not to breakup lumps.

Garnish each serving with crème fraiche and a pinch of nutmeg

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Comments

crabhappychick 2 months, 1 week ago said:
This sounds like an autumn bowl of heaven. Can't imagine anything better than the sweet spice of a pumpkin bisque lovingly topped with succulent lump crab. If I could give you a 20, I would!

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