Name: Pumpkin Crab Bisque Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: Baking pumpkin quartered; Crab Meat; Vegetable or seafood broth; Garlic; Unsalted butter; Olive oil; Salt; Black pepper; Ground cinnamon; Ground nutmeg; Ground clove; Ground ginger; Yellow onion; Heavy cream; Fresh chives; Salt and pepper

Table of Contents

You might wonder what all the fuss is about when it comes to crab in soup. The truth is, it’s not an easy ingredient to tackle. You need to be a little resourceful when making a crab bisque recipe. This means using crab meat, scallops, salmon, or fish fillets. Unfortunately, it also means you must be very careful when cooking with crab. What’s more, you need to be creative in your preparation and creative in your presentation, too.

Crabs are a food that is often overlooked and overlooked as a delicious addition to your cooking repertoire. But, they bring something unique to the table. With a rich flavor, they’re a great addition to any dish, especially when you use them in a bisque. Most crab recipes already have a good balance of the delicious taste of crab with the ease of preparation and new steps which add a new element. This recipe combines the taste of crab, chicken broth, and creamy avocado and tastes great.

Homemade crab bisque is perfect for a bit of holiday cheer. This delicious Pumpkin Crab Bisque Recipe is quick and easy, perfect for a crowded Thanksgiving dinner table. This recipe is also gluten-free and can be made in advance to save you time on the day of Thanksgiving dinner. This delicious bisque is perfect for the whole family. It’s creamy and delicious and comes together in no time with just a few ingredients. It’s a great appetizer or main dish.

How to make Pumpkin Crab Bisque

Crab Bisque is one of those dishes that can be so easily made and yet so incredibly delicious. This soup is one of the most popular recipes. It’s a real American classic! In this recipe, I show you how to make a creamy, pumpkin crab bisque. This recipe is easy, delicious, and sure to put a smile on your face. It’s a hearty bowl of comfort food that any pumpkin-loving cook will enjoy.

Ingredients

Baking pumpkin quartered, 1 medium (seeds removed)
Olive oil, 2 tablespoons
Salt, 1 teaspoon
Black pepper, 1/2 teaspoon
Ground cinnamon, 1 teaspoon
Ground nutmeg, 1/2 teaspoon
Ground clove, 1/4 teaspoon
Ground ginger, 1/4 teaspoon
Unsalted butter, 2 tablespoons + butter, 2 tablespoons (melted)
Garlic, 2 teaspoons (peeled and minced)
Yellow onion, 1/4 cup (peeled and minced)
Vegetable or seafood broth, 4 cups
Heavy cream, 1/2 cup
Cameron’s Lump Maryland Crab Meat, 1 cup
Fresh chives, 1 1/2 tablespoons (chopped)
Salt and pepper to taste

Instructions

For Roasting the Pumpkin:

Step 1

Pre-heat the oven to 400°F. Place the quartered pumpkins on a baking sheet, flesh side up, and drizzle with oil. Season pumpkin with salt, pepper, cinnamon, nutmeg, clove, and ginger, and rub it in with your hands.

Step 2

Cover pan with foil and cook for 30 minutes or until pumpkin is fork-tender. With a spoon, carefully scrape off the pumpkin from the rind and set it aside.

For Soup:

Step 1

Melt 2 tablespoons of butter in a large stockpot over medium heat, then sauté garlic and onion for 2-3 minutes or until aromatic and soft.

Step 2

Add the roasted pumpkin, broth, and heavy cream to the pot. Heat to a simmer, reduce heat to low, and cover. Let simmer for 20-25 minutes.

Step 3

Blend or process the soup carefully in a blender. Blend until smooth, then return to the pot and keep warm until ready to serve.

Step 4

In the microwave or on the stovetop, warm the crab meat with the reserved 2 tablespoons of butter. Sauté in a pan over medium-high heat for 2-3 minutes or microwave on high, covered for 2 minutes.

Step 5

Pour the soup into bowls and top with the buttered crab evenly. To serve, garnish with the chopped chives.