Seafood soup to spice up the season

It’s November– can you feel that blustery chill in the air?  At this time of year, nothing helps warm the body and soul quite so much as a rich, hot bowl of soup.  This Spicy Pumpkin Crab Soup won creator Mary W. of Baldwin, MD the grand prize in our annual Ultimate Crab Challenge recipe contest, which we run each year to promote all the creative ways homechefs are cooking with crab & seafood in their kitchens.

Mary wowed our judges with her inventive blend of seasonal pumpkin, savory spices and a creamy base, which paired really well with the delicately sweet flavor of our crab meat.  Seriously, what could taste better for November?  Plus, it smells really amazing while it’s simmering away on the stove, with all those aromatic notes of curry, garlic, onion and butter.  Delish!

We’ll be adding Mary’s soup to the specials menu of our new location in Baltimore’s Power Plant (opening in mid-late November), or you can take out your saucepans and give the soup a try now!  It’s easier than you might think to whip up a gourmet homemade soup in your own kitchen.

Let us know how it goes!  We think it’s a great choice for all those upcoming holiday parties– you can serve it up in a big crock pot for buffet-style dining, or portion it out individually into mismatched coffee cups for a casual neighborhood get-together.  Bon appétit!

Grand Prize Winner Mary W. with her daughter

Spicy Pumpkin Crab Soup

Ingredients
1 lb. Phillips Crab Meat  (find a store near you here)
2 Tbsp. butter
2 c. onions, chopped
1 Tbsp. garlic, minced
1 tsp. salt
1/2 tsp. ground coriander
1 Tbsp. curry powder
1/2 tsp. red pepper
6 c. canned seafood stock
30 oz. canned pumpkin
2 c. fat free half & half

Preparation Instructions

  1. Sauté onions & garlic in the butter until soft.
  2. Add all the seasonings and cook for additional minute.
  3. Add the broth and cook for 20 minutes.
  4. Stir in the pumpkin and half & half and cook for 5 minutes.
  5. Remove from stove and pour into blender until creamy.
  6. Return to pot and add the crab meat and heat for about 10 minutes.

View the recipe online here, where you can also view feedback from other homechefs who’ve given the recipe a try.

About Joanna Phillips

A fourth-generation member of the seafood-obsessed Phillips family, Joanna Phillips started her restaurant career as a young girl, when she'd follow her grandmother Shirley around the dining rooms and kitchens of the original restaurant location in Ocean City, MD. Today, Joanna works in marketing for the family business, and can't seem to stop herself from ordering crab cakes on menus from coast-to-coast.

Comments

  1. Tina Ballard says:

    I just love this recipe. I am going to prepare it this weekend and will let you know how it turned out :) Great site!

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