Pumpkin Soup Recipe With Crabmeat

Jumbo lump crabmeat makes this Pumpkin Soup Recipe something special.
By John Besh
October 2013
Add to My MSN

There’s nothing like a warm bowl of pumpkin soup to get you in the mood for fall.
Photo By Fotolia/Magdalena Kucova


Content Tools

Related Content

Use Your Pumpkin Harvest for a Pumpkin Face Mask

There's nothing wrong with a little pampering now and again, so why not use your own garden harvest ...

Pumpkin Pizza

The perfect solution to a very large pumpkin/squash crop

Fall Planting - Garlic

The arrival of fall means time to sow our garlic crop on our urban homestead.

Peak Summer Insect Times

On the watch for summer vegetable-eating insects.

THE VERY BEST PUMPKIN RECIPES:
Best Pumpkin Recipes

Pumpkin Soup With Crabmeat

Any variety of hearty fall squash or pumpkin can work well in this pumpkin soup. I like my puréed soups so refined that I strain them through a sieve just before serving. Yields 6 to 8 servings.

3 tablespoons olive oil
3 cloves garlic, crushed
2 leeks, white parts, chopped
1 onion, chopped
1 stalk celery, chopped
1/4 teaspoon cayenne pepper
Leaves from 1 sprig fresh thyme
1 pound pumpkin, peeled and cubed
1 large Yukon Gold potato, peeled and cubed
1 1/2 quarts chicken stock
1 cup heavy cream
2 tablespoons butter
2 cups jumbo lump crabmeat, picked over
2 tablespoons minced fresh chives
Salt
Freshly ground black pepper

Heat the olive oil in a large heavy-bottomed pot over moderate heat. Add the garlic, leeks, onions, celery, cayenne pepper and thyme, and cook, stirring often, until the onions are soft, about 10 minutes. Add the pumpkin, potato and chicken stock, and simmer until the potatoes are soft, about 30 minutes. 

Remove the soup from the stove; purée in a food processor or a blender until very smooth and velvety. Strain through a fine sieve back into the pot. Add the cream; cover and keep warm over very low heat or in a 200˚F oven.

Melt the butter in a small skillet over low heat. Add the crabmeat, and heat until it’s completely warmed through (take care not to break up crabmeat too much). Remove the skillet from the heat. Scatter the chives over the crabmeat and season with salt and pepper. 

Ladle the pumpkin soup into individual bowls, then put a large spoonful of warm crabmeat into each bowl.

Pumpkin Soup With Crabmeat recipe from My New Orleans: The Cookbook by John Besh (Andrews McMeel Publishing, 2009).








Post a comment below.

 








Subscribe today
First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here
 

Want to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $5 and get 4 issues of Capper's Farmer for only $19.95 (USA only).

Or, Bill Me Later and I'll pay just $19.95 for a one year subscription!