Jumbo lump crabmeat makes this Pumpkin Soup Recipe something special.
There’s nothing like a warm bowl of pumpkin soup to get you in the mood for fall.
THE VERY BEST PUMPKIN RECIPES:
Best Pumpkin Recipes
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
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).
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