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Spicy Pumpkin Crab Soup

Recipe created by Mary W., Baldwin MD A creamy, spicy soup - it will surprise you!


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Rating: 4/4 (18 vote cast)

10-12 servings

INGREDIENTS
1 lb. Phillips Crab Meat
2 Tbsp. butter
2 c. onions, chopped
1 Tbsp. garlic, minced
1 tsp. salt
1/2 tsp. ground coriander
1 Tbsp. curry powder
1/2 tsp. red pepper
6 c. canned seafood stock
30 oz. canned pumpkin
2 c. fat free half & half

PREPARATION INSTRUCTIONS
    1. Sauté onions & garlic in the butter until soft.
    2. Add all the seasonings and cook for additional minute.
    3. Add the broth and cook for 20 minutes.
    4. Stir in the pumpkin and half & half and cook for 5 minutes.
    5. Remove from stove and pour into blender until creamy.
    6. Return to pot and add the crab meat and heat for about 10 minutes.
RECIPE NOTES
    Recipe created by Mary W., Baldwin MD
    National Grand Prize Winner; Giant Food Finalist


SERVING SUGGESTION
    If it is too spicy, garnish with sour cream.


REVIEWS (3)

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From Karen

Sounds delish (except for the fat free part - think I'll use the real stuff). But I'm wondering ~ where on earth do you purchase canned seafood stock?

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From Millie

Tried this soup and found it to be delicious and easy to make. I'll be making it again.

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From Pam

This soup is phenomenal! It is the perfect blend of seafood, spice and pumpkin. I am looking forward to making it again for Thanksgiving.

Was this review helpful? YES (588 users found this review helpful)
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