Pumpkin Bisque With Crabmeat |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Great Starter for Thanksgiving and Today. Ingredients:
shrimp shells from 2 pounds of shrimp |
2 quarts water |
2 bay leaves |
6 black peppercorns |
3-5 celery tops |
1 medium yellow onion |
2 tablespoons old bay seasoning |
few sprigs parsley |
1 quart heavy cream |
1 pound can solid pack pumpkin or puree from 1 (2-3lb) pumpkin |
pinch nutmeg |
pinch cinnamon |
1/2 cup brown sugar |
roux of 1/3 cup butter and 1/3 cup flour |
1 pound backfin or lump crab meat |
crème fraiche |
Directions:
1. 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.
2. 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.
3. Make a roux with butter and flour.
4. Add Roux, a little at a time to the soup until desired thickness.
5. Just before serving stir in crabmeat, being careful not to breakup lumps.
6. Garnish each serving with crème fraiche and a pinch of nutmeg
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