Encore Pumpkin Bisque with Crabmeat

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Florida Keys & Key West Chef's Table: Extraordinary Recipes from the Conch Republic

  • Yield: 8 Servings


  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 small sweet onion, like Vidalia, chopped
  • 2 stalks celery, chopped
  • ½ teaspoon freshly ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 1 (28-ounce) can pure pumpkin
  • 1 cup chicken stock
  • 2 cups heavy cream
  • ½ cup sherry
  • Salt and freshly ground black pepper
  • 6 ounces lump crabmeat
How to Make It
  1. Melt butter in a large saucepan over medium high heat. Add garlic, onions, and celery and sauté for 2 minutes, stirring frequently. Add nutmeg, cinnamon, and brown sugar and stir to mix well. Stir in pumpkin and chicken stock. Reduce heat to medium and cook for 15 minutes, stirring occasionally.
  2. Stir in cream and bring mixture to a boil. Reduce heat to low and cook for 15 minutes. Stir in sherry and cook for 5 minutes more. Season with salt and pepper to taste. Stir in crabmeat, taking care not to break the pieces up too much. Serve immediately.

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