White Pumpkin and Crab Soup - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

White Pumpkin and Crab Soup

Prep Time: 3 Hours
Yields: 20-25 Servings

Comment:
White pumpkins are somewhat uncommon, but can be found in most grocery stores during the month of October. The most common variety is Lumina, and other varieties include Casper, Snowball and Baby Boo, the tiny white decorative pumpkins used in fall displays. White pumpkins create a unique ghost-like Jack-o-lantern display, and the flesh is sweet, dense and great for cooking.


Ingredients for Soup:

1 (3-4 pound) white or yellow pumpkin
1 pound white or claw crabmeat
1/2 pound butter
2 cups diced onions
1 cup diced celery
1 cup diced bell peppers
1/4 cup minced garlic
1 cup flour
1 cup heavy whipping cream
1/2 cup sliced green onions
1/4 cup chopped parsley
salt and black pepper to taste
granulated garlic to taste

Ingredients for Crab Stock:

6 frozen, cleaned crabs
2 onions, quartered
1 stalk celery, chopped
1 tbsp minced garlic
1 carrot, chopped

Method:

Preheat oven to 350 degress F. Cut pumpkin into 4 pieces then remove and discard seeds. Wrap pumpkin quarters in heavy-duty aluminum foil and place on a large baking pan. Bake 1-1 and 1/2 hours or until tender. Remove from oven and set aside to cool. While pumpkin is cooking, make stock. In a large stockpot, combine all stock ingredients and cover with 1 and 1/2 gallons cold water. Bring to a rolling boil then reduce heat and simmer 1 hour. Remove from heat, strain and reserve liquid then set aside. When pumpkin is cool enough to touch, scrape pumpkin meat from skin and place into a large bowl. Discard skin and mash pumpkin with a potato masher. Set aside. In a large, heavy-bottomed pot or Dutch oven, melt butter over medium heat. Add onions, celery, bell peppers and minced garlic and saute 3-5 minutes or until wilted. Add flour and stir to create a white roux (see roux recipes). Add reserved crab stock, a few ladles at a time, stirring until a soup-like consistency is achieved. Blend in mashed pumpkin then bring to a boil, reduce heat and simmer 1 hour. Add cream and heat through. Remove from heat and purée soup mixture. Return puréed soup to pot and place over medium heat. Stir in green onions and parsley then adjust seasonings to taste using salt, pepper and granulated garlic. Gently fold in crabmeat and heat 1 minute. Serve hot. NOTE: This soup is best prepared a day ahead. You may wish to cool soup quickly and completely then refrigerate overnight to allow flavors to develop.

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