Spicy Pumpkin Crab Soup

A spicy bisque with a fat free cream base.




1 lb. Crab Meat 2 Tbsp. butter 2 c. onions, chopped 1 Tbsp. garlic, minced 1 teaspoon. salt ½ teaspoon. ground coriander 1 Tbsp. curry powder ½ teaspoon. red pepper 6 c. canned seafood stock 30 oz. canned pumpkin 2 c. fat free half & half

Nutritional information

No nutrition information available


In a sauté pan, sauté onions and garlic in the butter until soft. Add all the seasonings and cook for an additional minute. Add the seafood stock and cook for 20 minutes. Stir in the pumpkin and half & half and cook for 5 minutes. Remove from stove and carefully pour into blender. Mix until creamy. Return to pot, add the crab meat and heat for about 10 minutes.