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Spicy Pumpkin Crab Soup
Yield: 10-12

Write Review | Read Reviews (3)
Click on the number of stars to rate the recipe
 Rating: 4/4 (8 vote cast)
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.


 Serving Suggestion

If it is too spicy, garnish with sour cream.


 Recipe Notes

Recipe created by Mary W., Baldwin MD
National Grand Prize Winner; Giant Food Finalist

 Recipe Source

Contest2011
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?

Was this review helpful? YES (297 users found this review helpful)
From Millie

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

Was this review helpful? YES (268 users found this review helpful)
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 (237 users found this review helpful)
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