I would be lying if I told you that I associate the fall season with pumpkins. When the weather turns cooler, my focus is on crabs. Crabs are said to be better tasting in cooler weather, but the crustaceans are also cheaper by the dozen (or bushel) from September to December in Maryland.
Pumpkin is nearly non-existent in my kitchen (I rarely bake), but I had the idea to combine pumpkin with Maryland Blue Crab. A pinch of cayenne and cumin provides warming spice. Greek yogurt cools and provides creaminess to the soup without the fat and cholesterol of heavy cream. If you happen to have a taste for crab and pumpkin this fall, try this recipe.
Recipe: Pumpkin Crab Soup (Serves 4-6)
3 tablespoons unsalted butter
1 medium onion (minced in food processor)
2 cups low sodium vegetable broth (I use Pacific Organic)
1 15-ounce can unsweetened organic pumpkin (not pumpkin puree)
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 tablespoon plain Greek yogurt
1/4 teaspoon sweet paprika
1 pinch saffron (optional)
Cracked white pepper (to taste)
8 ounces jumbo lump Maryland blue crab
- In a soup pot, saute minced onions in butter until onions are translucent.
- Add the broth, pumpkin, and yogurt into the pot and blend with an immersion blender. (If you don’t have an immersion blender, pour these ingredients into a standard blender and blend on low speed until mixed, then pour into the pot).
- Add salt, spices and the cracked pepper.
- Add the crab and stir very gently, taking care not to break up the crab.
- Adjust seasonings, if needed, and serve hot.
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