We were just taking a trip down memory lane looking at past recipes, and this one is a favorite fall recipe. We first made this back in October of 2006 as a Green Plate Special at the Crescent City Farmers Market. It was met with rave reviews, and we've since made it on a few occasions. Fall seems to be officially here, and these flavors undeniably say "autumn." Put these ingredients on your shopping list for the weekend, better yet, pick many of them up at the Farmers Market this Saturday, and enjoy cooking this comforting bisque.
Pumpkin and Crab Bisque
Yield: aprox. 3G
½ lb. Butter
3 Leeks (tops removed and bottoms sliced)
1 Large Carrot (peeled and diced)
1 Large Parsnip (peeled and diced)
½ Cup Minced Garlic
5 Bay Leaves (preferably fresh)
2 Tablespoons Fresh Thyme (chopped)
½ Cup Fresh Ginger (grated)
1 Cup Brown Sugar
4 lbs. Cooked Pumpkin
1 lb. Claw Crab Meat (picked to remove any shell)
2 Gallons Crab Stock
2 Cups Chardonnay
1 lb. Butter
1 lb. Flour
1 teaspoon Nutmeg
2 Lemons (juiced)
Season to taste with salt
1 Cup toasted pumpkin seeds (de-shelled)
1 lb. Claw or Jumbo Lump Crab (picked to remove shell)
In a heavy bottom soup pot sweat the first seven ingredients until the leeks are clear, about 10-12 minutes, taking care not to caramelize the vegetables. Add the pumpkin and crab meat and cook over medium heat another 10 minutes, stirring frequently. Deglaze the pan with the wine and reduce until almost dry. Add crab stock and simmer for 25 minutes.
Combine butter, flour, nutmeg and cayenne in a small sauce pot to form a blond roux. Whisk over medium heat for approximately 15 minutes. Allow roux to cool.
Slowly whisk cooled roux into soup, stirring until soup starts to thicken slightly. Simmer for 30 minutes over low-medium heat.
Puree soup using a hand-held blender until smooth and no chucks or vegetables remain. Season with salt to taste and add lemon juice.
Garnish with toasted pumpkin sees and fresh crab meat. Serve and Enjoy!