Caribbean Pumpkin Crab Bisque
This will quickly become your favorite fall recipe.
Servings: 6
Equipment
Ingredients
- 1 ½ teaspoons curry powder
- 2 tablespoons vegetable oil
- 1 small or ½ large onion chopped
- ¾ cup celery chopped
- ¼ cup red bell peppers chopped
- 1 ½ garlic cloves
- 1 tablespoon fresh ginger
- 1 cube shrimp bouillion prepared as directed on package
- 1 18-ounce can crushed tomatoes
- 4 tablespoons brown sugar
- 1 ½ anchovies
- 1 tablespoon Sriracha
- 3 cups milk
- ¾ tablespoon salt
- ½ cup cream of coconut such as Goya or Coco Lopez
- 15 ounces pumpkin puree not pumpkin pie filling
- 1 cup heavy cream
- 2 tablespoons lime juice
- 12 ounces unsweetened coconut milk such as Goya
- ½ pound backfin crabmeat bluecrab
- Sliced green onions toasted almonds and additional cream for garnish
Instructions
- Place a large Dutch oven over medium-high heat and dry toast the curry for about 5 seconds. Be careful not to burn it.
- Place the vegetable oil in the pot immediately. Add the onions and celery, cover, and allow to cook for 10 to 12 minutes or until the vegetables are tender, stirring occasionally.
- Add the red bell peppers, cover, and cook until tender, about 5 to 7 minutes. Add garlic and ginger. Mix well.
- Add the prepared shrimp bouillon, crushed tomatoes, and brown sugar. Mix well.
- Add the anchovies, Sriracha, milk, and salt. Mix well and bring to a boil. Add the Coco Lopez and simmer for 5 minutes.
- Add the pumpkin puree, bring to a boil and simmer for 5 minutes.
- Remove from heat and mix in the cream, lime juice, and unsweetened coconut milk. Working in batches, puree in a blender until smooth.
- Once the soup is pureed, add the crabmeat. Do not puree the soup with the crabmeat.
- Finish each bowl with toasted almond slices, and sliced green onion, if desired.
