Creamy pumpkin crab bisque soup is an ultimate comfort food for a cold winter or fall nights. Simple recipe and ready in less than 30 minutes. Bring fall flavors to your plate!
If you were looking for a delicious fall pumpkin soup, you found it! So creamy, warming, comforting soup that will absolutely make you love fall. Real crab meat adds so much flavor and a nice bite to this dish, you will not want to skip it.
How to make pumpkin crab bisque
Steps to make this recipe are very easy to follow and will not take you long time.
First, chop white onions and celery ribs. Melt some butter in the heavy bottom pot and add vegetables. Saute on medium heat for a few minutes, until soft and fragrant.
Now its time to add pumpkin, broth, spices and crab meat. Stir the soup very well until all the ingredients mix well. Simmer for 5-10 minutes to let all the favors combine.
The last step is to add heavy cream. If you don't have it add coconut cream, half and half or even full fat milk. With milk though the texture will not be as creamy so i don't recommend that. Stir the cream and turn the heat off. You pumpkin crab bisque soup is ready!
Serving suggestion
Top the bowl of bisque with lots of crab meat and roasted pumpkin seeds if you have them. Add some chopped cilantro for color and chopped green onions for a crunch.
If you have small pumpkins on hand it would be fabulous to serve soup in pumpkin halves. It will need some work and patience to empty the shells from the pumpkin flesh. But how beautiful the presentation could be! Worth Thanksgiving dinner.
Serve a piece of bread on the side. Bread is an ultimate soup side. Add a fresh garden salad to complete the meal or some sauteed vegetables. Or just enjoy the soup by itself. So good!
Bisque vs. a Soup
Bique soup is originated in France and traditionally is based on a strained broth from the shells of crustaceans. The recipe i used here is not exactly a traditional bisque soup recipe since i didn't use crab shells. But its close enough in flavor.
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A bisque is more creamy than a soup (soup is usually just a poultry or meat based clear broth with other recipe specific ingredients).
Crab meat
I prefer to use crab lump meat sold in plastic containers. Big cans of real crab are fine too. Of course the best would be if you could have a whole crab and remove meat out of claws. Fresh is always best.
Do not use fake crab meat for this recipe and don't use crab mush sold in small cans. Those are just not good for this recipe.
How to make homemade pumpkin puree
Making your own pumpkin puree may be time consuming but the puree is very delicious and fresh in the end.
Most popular pumpkins used for homemade puree are sugar and pie pumpkins. Carefully cut it in half and scoop seeds and most stringy pieces. Bake in the oven at 400 degrees Fahrenheit for 40-50 minutes, until fork tender. Scoop the flesh and transfer to the food processor. Blend until smooth. Here is your homemade pumpkin puree is ready to be used in this delicious pumpkin crab bisque soup.
Recipe tips and tricks
- Make this recipe vegetarian by omitting crab and switching chicken broth to vegetable broth. Make it vegan by also adding any vegan cream (coconut milk is perfect) instead of heavy milk based cream.
- Use canned pumpkin puree (the only ingredient should be pumpkin ) or baked and pureed regular pumpkin.
- Roasted pumpkin seeds will look great on top of the bowl of soup. I didn't have any on hand but if you do, add them. They will be crunchy and look beautiful.
- Soup can be served chunky or smooth. I served it chunky but if you want you can make it smooth by using immersion blender.
- Once you added cream just let it heat though and maybe simmer for a minute but don't boil.
- Add a piece of crusty garlic bread or a simple toast with this soup.
Leftovers
Leftovers of this pumpkin crab soup can be stored in an air tight container in the fridge for 3 days maximum. Because we use a seafood i don't recommend to store it for any longer. Seafood and fish goes bad really fast.
You can freeze pumpkin crab bisque for up to 3 months in a freezer safe container or ziplock bag. Before pouring into the storage container make sure its not cold and completely cool.
More fall recipes
- Zucchini mashed potatoes
- Baked lemon pepper turkey tenderloin
- Air fryer cajun turkey wings
- Instant pot turkey thighs
Creamy pumpkin crab bisque
Creamy pumpkin crab bisque soup is an ultimate comfort food for a cold winter or fall nights. Simple recipe and ready in less than 30 minutes. Bring fall flavors to your plate!
Ingredients
- 15 oz pumpkin puree (or equal amount of homemade pureed pumpkin)
- 3 celery ribs, chopped
- ½ onion, chopped
- 1 tablespoon butter
- 15 oz chicken broth
- ½ cup crab lump meat, plus more for serving
- ½ cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon white or black pepper
Instructions
- Melt butter in a medium size pot. Use a heavy bottom pot if possible. Add chopped onions and celery. Saute for about 5 minutes, until fragrant and soft.
- Add pumpkin puree, broth and spice. Mix well. Add crab and simmer soup for 5-10 minutes on medium heat to let the flavors to blend together.
- Add heavy cream and turn the heat off. Stir and its ready to be served.
Notes
- Adjust salt amount depending on salt content in the broth
- Make this recipe vegetarian by omitting crab and switching chicken broth to vegetable broth. Make it vegan by also adding any vegan cream (coconut milk is perfect) instead of heavy milk based cream.
- Use canned pureed pumpkin (the only ingredient should be pumpkin ) or baked and pureed regular pumpkin.
- Roasted pumpkin seeds will look great on top of the bowl of soup. I didn't have any on hand but if you do, add them. They will be crunchy and look beautiful.
- Soup can be served chunky or smooth. I served it chunky but if you want make it smooth by using immersion blender.
- Once you added cream just let it heat though and maybe simmer for a minute but don't boil.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 260Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 85mgSodium: 1107mgCarbohydrates: 13gFiber: 4gSugar: 6gProtein: 14g
Toni
This is so tasty! Such a really amazing comfort food!
Nancie
No flavor at all! And the cumin has no business being in this bisque. Very disappointed.
Donna
I have to agree with one of the other reviewers. This soup is a major disappointment, no flavor at all. And the addition of cumin is bizarre. I doubled the recipe - what a waste of good crabmeat. I have made pumpkin crab bisque before and was trying to find the recipe. Apparently I chose the wrong one!