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Crab & Pumpkin Soup


Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people

Ingredients

  • 1 medium baking pumpkin quartered and seeds removed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground ginger
  • 2 tablespoons unsalted butter plus 2 tablespoons butter, melted
  • 2 teaspoons garlic peeled and minced
  • 1/4 cup yellow onion peeled and minced
  • 4 cups vegetable or seafood broth
  • 1/2 cup heavy cream
  • 1 cup Cameron’s Lump Maryland Crab Meat
  • 1 1/2 tablespoons fresh chives chopped
  • salt and pepper to taste

Instructions

Roasting the Pumpkin:

  1. Preheat oven to 400°F. Place quartered pumpkin pieces, flesh side up, on a baking sheet and drizzle with oil. Sprinkle pumpkin with salt, pepper, cinnamon, nutmeg, clove and ginger and use your hands to rub in the seasoning.
  2. Cover pan with foil and roast for 30 minutes or until pumpkin is fork tender. Using a spoon carefully scrape away the pumpkin from the rind and set aside.

Soup:

  1. Melt 2 tablespoons of butter in a large stock pot over medium heat and sauté garlic and onion for 2-3 minutes or until fragrant and tender.
  2. Add roasted pumpkin, broth and heavy cream to the pot. Bring to a low simmer, reduce heat to low and cover. Cook for 20-25 minutes.
  3. Carefully spoon soup into a blender or food processor. Blend until smooth, return to the pot and keep warm until ready to serve.
  4. Warm crab meat with reserved 2 tablespoons of melted butter either in the microwave or stove top. Microwave on high, covered for 2 minutes or sauté in a pan over medium high heat for 2-3 minutes.
  5. Ladle soup into bowls and top evenly with buttered crab. Garnish with chopped chives before serving.