Ingredients: |
Ingredients: 1 -24 ounce can of pumpkin
6 cups of chicken broth
1 large onion diced
3 tablespoons Olive Oil,
1 teaspoon cumin
1 teaspoon nutmeg
½ teaspoon pumpkin pie spice
½ teaspoon paprika
½ teaspoon cayenne pepper
1 teaspoon dried basil
½ teaspoon salt
2 tablespoons sugar
¾ lb. of crab meat cut-up in ½ inch pieces, (imitation crab works fine too-I used canned crab meat and some imitation mixed)
8 ounces of heavy whipping cream
ground pepper to taste
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Directions: |
Directions:Heat the oil in a skillet and add onions. Saute for 5-8 minutes. Add the cumin, nutmeg, paprika, cayenne, and basil. Stir for a minute. Pour in chicken broth and add pumpkin. Simmer covered for 15-20 minutes, stirring frequently. Add crab and simmer for another 25 to 35 minutes, again stirring frequently. (I use a whisk for stirring to separate crab meat.) Add cream and stir. Add extra nutmeg, pumpkin spice, salt and pepper to taste. Heat and stir gently for a few minutes once the cream is added. Serve hot. |
Personal
Notes: |
Personal
Notes: I always get rave reviews at our church Christmas party for this soup. It takes a little while to make but it is fun to do on a cold day and worth it if you like soup- it is more like a crab soup than a pumpkin, believe it or not. Ronnie loves it and he is not a big pumpkin eater, :>) I got the recipe from a restaurant in St. Augustine and usually make it around Nov/Dec. It doesn't freeze well but will keep in the fridge for a day or two.
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