Best Creamy Pumpkin And Crab Soup Recipes
CREAMY CRAB SOUP
A friend brought this soup to a potluck and I had to have the recipe. I love how tasty and easy to make.-Marilyn Shaw, Middletown, Delaware
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onion and green pepper in butter until tender. Add garlic; saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium-low heat until heated through (do not boil).
Nutrition Facts : Calories 243 calories, Fat 15g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 618mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 11g protein.
CREAMY PUMPKIN CRAB BISQUE
Creamy pumpkin crab bisque soup is an ultimate comfort food for a cold winter or fall nights. Simple recipe and ready in less than 30 minutes. Bring fall flavors to your plate!
Provided by Tanya
Categories Soup recipes
Time 25m
Number Of Ingredients 10
Steps:
- Melt butter in a medium size pot. Use a heavy bottom pot if possible. Add chopped onions and celery. Saute for about 5 minutes, until fragrant and soft.
- Add pumpkin puree, broth and spice. Mix well. Add crab and simmer soup for 5-10 minutes on medium heat to let the flavors to blend together.
- Add heavy cream and turn the heat off. Stir and its ready to be served.
Nutrition Facts : Calories 260 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 85 milligrams cholesterol, Fat 18 grams fat, Fiber 4 grams fiber, Protein 14 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1107 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CREAMY PUMPKIN AND CRAB SOUP
Steps:
- Boil pumpkin cubes until fully tender. Drain but keep one cup of water aside. In a blender, puree garlic, basil, habanero pepper (optional), cream and soup. And pumpkin and puree. Empty into a soup pot, add crab and sqeeze lemon through a sieve over crab. Simmer on low heat for about 10 minutes cover to avoid splashing. Add Old Bay,coriander, black and red pepper to taste and salt to taste. Simmer for an additional 10 minutes. Serve hot and garnish with parsley.
CREAM OF PUMPKIN SOUP
A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.
Provided by Thomas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
- Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
- Transfer broth mixture into the container of a blender or processor. Process until smooth.
- Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
- Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 20.2 g, Cholesterol 82.8 mg, Fat 25.4 g, Fiber 3.9 g, Protein 5.1 g, SaturatedFat 15.5 g, Sodium 1313 mg, Sugar 7.4 g
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