24 ounces canned pumpkin puree (not pie filling) 6 cups chicken stock 1 large onion, sliced 3 tablespoons olive oil 1 teaspoon cumin seeds 1/2 teaspoon nutmeg 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 1 teaspoon dried basil or dill 1/2 teaspoon salt 3/4 pound crab meat cut up in 1/2 inch pieces 4 ounces heavy cream (optional) freshly ground black pepper, to taste
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.
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.
Amazing, I've made it three times and each time was fantastic.
Nov 18, 2012
Excellent recipe. Tried it for Thanksgiving 2011. It was a huge hit so I made it again for Christmas. I will make it again for Thanksgiving 2012! Cant wait.
Apr 25, 2010
I made this soup with fresh pumpkin and thought the fact that it tasted so good was a fluke but it gets better every time. If I make my own chicken stock its even tastier and you can decide for yourself how spicy you want it.