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Pumpkin & Crab Soup

recipe at a glance
Rating: 5/5
3 reviews

ready in: 30-60 minutes
serves/makes:   6

recipe id: 60853
cook method: stovetop

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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.

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.

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252 calories, 15 grams fat, 13 grams carbohydrates, 14 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at
Member since:
Nov 30, 2013

REVIEW: 5 star recipe rating
Amazing, I've made it three times and each time was fantastic.

Guest at

REVIEW: 5 star recipe rating
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.

Guest at

REVIEW: 5 star recipe rating
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.

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