PUMPKIN & CRAB SOUP
Provided by luckytrim
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a skillet and add the onion. Saute for 5-8 minutes. Add the cumin, nutmeg, paprika, cayenne, and basil or dill. Stir for a minute. Pour in the chicken stock and add pumpkin. Simmer covered for 15-20 minutes. Puree the soup in a blender in batches. Return soup to pot. Add the crab meat and simmer the soup for 3-5 minutes. Add cream and stir. Serve with freshly ground pepper to taste. cook's notes you can substitute fresh pumpkin for the canned. Use a 3 lb pumpkin in place of 24 oz canned. Cut it up in pieces leaving the skin on and bake on a cookie sheet in the oven for 45 minutes at 350 degrees F. Remove the flesh from the skin.
Nutrition Facts :
CREAM OF PUMPKIN SOUP
A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.
Provided by Thomas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
- Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
- Transfer broth mixture into the container of a blender or processor. Process until smooth.
- Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
- Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 20.2 g, Cholesterol 82.8 mg, Fat 25.4 g, Fiber 3.9 g, Protein 5.1 g, SaturatedFat 15.5 g, Sodium 1313 mg, Sugar 7.4 g
CREAMY CRAB SOUP
A friend brought this soup to a potluck and I had to have the recipe. I love how tasty and easy to make.-Marilyn Shaw, Middletown, Delaware
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onion and green pepper in butter until tender. Add garlic; saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium-low heat until heated through (do not boil).
Nutrition Facts : Calories 243 calories, Fat 15g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 618mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 11g protein.
PUMPKIN SOUP
While it looks elegant and is an appealing addition to a holiday meal, this creamy soup is so simple to make. My husband was skeptical at first, but after one bowl, he asked for second helpings! -Elizabeth Montgomery, Allston, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in flour until smooth. Gradually stir in the broth, pumpkin, brown sugar, salt, pepper and nutmeg; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook until heated through, about 2 minutes.
Nutrition Facts : Calories 212 calories, Fat 19g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 427mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.
CREAMY PUMPKIN CRAB BISQUE
Creamy pumpkin crab bisque soup is an ultimate comfort food for a cold winter or fall nights. Simple recipe and ready in less than 30 minutes. Bring fall flavors to your plate!
Provided by Tanya
Categories Soup recipes
Time 25m
Number Of Ingredients 10
Steps:
- Melt butter in a medium size pot. Use a heavy bottom pot if possible. Add chopped onions and celery. Saute for about 5 minutes, until fragrant and soft.
- Add pumpkin puree, broth and spice. Mix well. Add crab and simmer soup for 5-10 minutes on medium heat to let the flavors to blend together.
- Add heavy cream and turn the heat off. Stir and its ready to be served.
Nutrition Facts : Calories 260 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 18 grams fat, Fiber 4 grams fiber, Protein 14 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1107 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CREAM OF PUMPKIN SOUP WITH CINNAMON CROUTONS
A great soother or subtle beginning to an elegant dinner. This recipe is wonderful and even better yet if you are lucky enough to have fresh pumpkin to use in place of canned. I clipped this out of a magazine many years ago and we have enjoyed it ever since.
Provided by Judith N.
Categories Onions
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter in large saucepan or dutch oven; add onion; saute until tender but not brown, about 10 minutes.
- Add 1 can chicken broth; bring to boiling; cover; lower heat; simmer 15 minutes.
- Ladle liquid and onion into container of electric blender; cover.
- Blend until mixture is smooth, about 1 minute.
- Return to saucepan.
- Add remaining chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger and pepper.
- Stir until smooth.
- Bring to boiling; cover.
- Lower heat; simmer 10 minutes, stirring often.
- Stir in milk and cream; heat just to boiling, but do not boil.
- Taste for seasonings.
- Garnish with cinnamon croutons.
- CINNAMON CROUTONS: Blend 3 Tbls.
- softened butter or margarine with 1 Tbls.
- brown sugar and 1/4 Tsp.
- ground cinnamon in small bowl.
- Spread on the 4 slices of bread.
- Place in single layer on cookie sheet.
- Bake in preheated 400 degree oven for 8 to 10 minutes or until toast is crisp and topping is bubbly.
- Cut into small triangles or squares.
Nutrition Facts : Calories 286.4, Fat 21.6, SaturatedFat 13.1, Cholesterol 68.4, Sodium 784, Carbohydrate 17.2, Fiber 1.7, Sugar 4.4, Protein 7.4
CREAMY PUMPKIN SOUP
This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).
Provided by Lidey Heuck
Categories dinner, lunch, soups and stews, vegetables, main course
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
- Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
- Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
- Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
- To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
- To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.
CREAM OF CRAB SOUP
One of our Chesapeake Bay delicacies is the Maryland Blue Crab. It's abundant from May through October and used in a variety of dishes, like this rich soup.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Melt butter in a 3-qt. saucepan; stir in flour, seafood seasoning, salt and curry powder. Cook until thickened and bubbly. Gradually add milk; cook and stir until mixture is hot (do not boil). , Remove cartilage from crab if necessary. Add crab and parsley to soup; cook and stir just until crab is heated. If desired, thin soup with additional milk; garnish with parsley.
Nutrition Facts : Calories 262 calories, Fat 17g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 16g protein.
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