This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pumpkin & Crab Soup
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- #60853
ingredients
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
directions
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.
added by
luckytrim
nutrition data
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Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.

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reviews & comments
November 30, 2013
Amazing, I've made it three times and each time was fantastic.
November 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.
April 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.