Crab & Pumpkin Bisque

It is officially Pumpkin season, all you need to do is drive by our house and see the massive Halloween display to know. Well the sweet, yet earthy flavor of our crab pairs perfectly with sweet yet earthy pumpkin, who would have guessed?

  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m


  • 1 pound Crab meat
  • 1 tablespoon Fresh Lime juice
  • 2 cups Heavy Cream
  • 3 cups Low Sodium Chicken Stock
  • ½ Teaspoon Ground Black Pepper
  • 2 teaspoons Salt
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Pumpkin Pie Seasoning
  • 1 Can (29oz) Pumpkin Puree (not Pumpkin pie filling)
  • 1 tablespoon Ginger, peeled and finely chopped
  • 1 Large Clove Garlic, chopped
  • 2 tablespoons Canola or Vegetable Oil
  • 1 cup Carrot, peeled and diced (about 2 carrots)
  • 1 Medium Sweet Onion (like Vidalia), diced
  • Optional - Sliced chives or scallion tops as garnish


  1. In a large heavy bottom pot over medium heat add the oil and allow to heat. Add the carrots, onions, salt and pepper and sauté until onions are soft and translucent, about 3 minutes. Add the garlic and ginger and cook for an additional 5 minutes. Add the pumpkin puree, pie seasoning and brown sugar and stir well to combine. Add the chicken stock and stir to combine. Reduce heat to medium-low and allow to cook for 10 minutes or until carrots are very soft. Puree the soup in either a blender or with a stick blender. If using a blender, return the soup to the pot and return to medium-low heat. Add the cream and the crab meat, cover and cook for 10 minutes, stirring frequently. Add the lime juice and stir to combine. Taste for seasoning and adjust if necessary.

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