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Pumpkin & Crab Bisque

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Ingredients
  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)
  Tabasco 1 Dash
  Nutmeg 1 Pinch
  Saffron 1 Pinch
  Salt To Taste
  Black pepper To Taste
  Fresh crabmeat 1⁄2 Pound (250 Grams)
  Chopped green onion tops 2
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Seafood

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