This may not be what you thought of when you thought #PumpkinWeek, huh? I bet you thought it was all cinnamon and sugar and muffins and cakes! Well, I have news for you: It’s also soup with crab in it! Not everyone’s cup of tea, I know, but it is mine, and I am happy to share it with you today along with all the other great pumpkin recipes from my fellow pumpkin-lover-bloggers!
This is so easy too- just a few, easy to find ingredients, and literally 20 minutes and you are in business! Not too shabby either, this is a recipe apparently from Oscar de la Renta (the fashion designer) who won the prize at a gourmet gala- great as an appetizer for a crowd for dinner, or a main with a nice salad. I know this because that’s what the recipe said in one of favorite cookbooks, The New York Cookbook by Molly O’Neill (affiliate link)- it’s an awesome book/cookbook detailing the history of NYC food- totally fun in a lot of ways. I changed it up a bit by omitting the coriander, since I was all out, adding a bit more sugar, and also by adding milk instead of yogurt at the end to finish the soup. Just a preference thing. No matter how you make it though, it all pumpkin goodness and very tasty too.
Pumpkin Crab Soup
Here’s what you need:
2 TBSP. curry powder
1/2 tsp. ground cinnamon
1 tsp. brown sugar
1 tsp. salt
2 TBSP. olive oil
5 minced scallions
2 cans of pureed pumpkin (15 oz. each)
1 tsp. dry mustard
6 cups chicken broth
1 can corn kernels
1 lb. lump crabmeat
3/4 cup whole milk
Here’s what to do:
- In a small bowl, mix the curry, cinnamon, sugar, and salt. Set aside.
- In a large soup pot, add the olive oil and heat to medium. Add the scallions and cook for one minute.
- Add the spices from the bowl and cook another minute.
- Mix the dry mustard into the pumpkin puree and add to the pot with the broth. Season with salt and pepper. Simmer gently for 30 minutes.
- Add the crabmeat and corn to heat through. Stir in the milk, and serve. Garnish with parsley
*This makes a lot of soup! You can cut it in half to easily feed 4 people. Also, if you can’t find lump crabmeat in your seafood section of your grocery that is one pound, cut the recipe in half, as the smaller containers are often available and less costly.
And this concludes my week of #PumpkinWeek! I hope you loved it as much as I did.
Here are today’s #PumpkinWeek recipes:
Pumpkin Drink Recipes:
Savory Pumpkin Recipes:
Pumpkin Chili from Making Miracles
Pumpkin Crab Soup from Hardly A Goddess
Pumpkin Pasta from Caroline’s Cooking
Thai Pumpkin Curry from Palatable Pastime
Sweet Pumpkin Recipes:
Easy Pumpkin Ice Cream from Forking Up
Fall Harvest Pumpkin Sourdough Muffins from Cooking With Carlee
Homemade Pumpkin Pie Pecan Fudge from Love and Confections
Pumpkin Cheesecake Macaron from A Kitchen Hoor’s Adventures
Pumpkin Cream Horns from Mildly Meandering
Pumpkin Milkshake from Family Around The Table
Pumpkin Pancakes with Apple Cider Syrup from The Chef Next Door
Pumpkin Spice Thumbprint Cookies from The Bitter Side of Sweet
Pumpkin Spiced Banana Bread from Daily Dish Recipes
Pumpkin Tiramisu from The Redhead Baker
Other Pumpkin Recipe:
Pumpkin Dog Biscuits from Feeding Big