Directions:
- To make the shellfish stock place shrimp shells, water bay leaves, peppercorns and celery tops in large pot and bring to a boil, reduce heat and simmer 45 minutes, and strain.
- Combine 2 cups cream and 2 cups stock bring to boil. Reduce heat to a simmer and whisk in pumpkin puree, nutmeg, cinnamon and brown sugar.
- Make a roux with butter and flour.
- Add Roux, a little at a time to the soup until desired thickness.
- Just before serving stir in crabmeat, being careful not to breakup lumps.
- Garnish each serving with crème fraiche and a pinch of nutmeg
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 536.2 Kcal (2245 kJ) | ||
| Calories from fat | 414.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.11g | 71% | |
|---|---|---|---|
| Cholesterol | 206.39mg | 69% | |
| Sodium | 234.94mg | 10% | |
| Potassium | 211.92mg | 5% | |
| Total Carbs | 19.51g | 7% | |
| Sugars | 13.99g | 56% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 12.49g | 25% | |
| Vitamin C | 2.7mg | 4% | |
| Iron | 0.8mg | 5% | |
| Calcium | 170.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 113.5 Kcal (475 kJ) | ||
| Calories from fat | 87.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.76g | 71% | |
|---|---|---|---|
| Cholesterol | 43.69mg | 69% | |
| Sodium | 49.73mg | 10% | |
| Potassium | 44.86mg | 5% | |
| Total Carbs | 4.13g | 7% | |
| Sugars | 2.96g | 56% | |
| Dietary Fiber | 0.23g | 4% | |
| Protein | 2.64g | 25% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.2mg | 5% | |
| Calcium | 36.2mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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