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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.
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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.
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Carefully spoon soup into a blender or food processor. Blend until smooth, return to the pot and keep warm until ready to serve.
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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.
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Ladle soup into bowls and top evenly with buttered crab. Garnish with chopped chives before serving.