Pumpkin & Crab Bisque
|Butter||30 Milliliter (2 Tablespoon)|
|Green onion white part||2 , chopped|
|Flour||15 Milliliter (1 Tablespoon)|
|Milk||2 1⁄2 Cup (40 tbs) (550-625 Milliliters)|
|Pumpkin puree||1 3⁄4 Cup (28 tbs) (425 Milliliters)|
|Black pepper||To Taste|
|Fresh crabmeat||1⁄2 Pound (250 Grams)|
|Chopped green onion tops||2|
In a large heavy saucepan melt the butter until bubbly; saute the chopped green onions until just tender.
Stir in the flour and stir constantly to mix into a smooth roux.
Gradually stir in the milk and continue to heat while stirring until you have a smooth thickened sauce.
Stir in the pumpkin puree and all seasonings.
After mixing well, reduce the heat and simmer gently for 5 minutes.
Add the crabmeat and taste; you may wish to correct the seasoning by adding more salt and/or pepper.
Continue cooking gently just until the crab is warmed through.
Garnish with the chopped green onion tops and serve at once.