Creamy Pumpkin And Crab Soup Recipes

Steps:

• In a Dutch oven, saute onion and green pepper in butter until tender. Add garlic; saute 1 minute longer. Stir in the remaining ingredients. Cook and stir over medium-low heat until heated through (do not boil).

Steps:

• Boil pumpkin cubes until fully tender. Drain but keep one cup of water aside. In a blender, puree garlic, basil, habanero pepper (optional), cream and soup. And pumpkin and puree. Empty into a soup pot, add crab and sqeeze lemon through a sieve over crab. Simmer on low heat for about 10 minutes cover to avoid splashing. Add Old Bay,coriander, black and red pepper to taste and salt to taste. Simmer for an additional 10 minutes. Serve hot and garnish with parsley.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
• Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• Transfer broth mixture into the container of a blender or processor. Process until smooth.
• Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
• Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.