How to make it

  • 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

People Who Like This Dish 3
Reviews & Comments 2

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    " It was excellent "
    windy1950 ate it and said...
    Yum yum!! Five forks!!
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    " It was excellent "
    crabhappychick ate it and 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!
    Was this review helpful? Yes Flag

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