Pumpkin & Crab Bisque Recipe
Ingredients
| Butter | 2 Tablespoon | |
| 2 green onions, white part only, chopped | ||
| Flour | 1 Tablespoon | |
| 2 1/4-2 1/2 c. milk 550-625 mL | ||
| Pumpkin puree | 13/4 Cup (16 tbs) | |
| Dash Tabasco Dash | ||
| Pinch nutmeg Pinch | ||
| Pinch saffron Pinch | ||
| Salt | To Taste | |
| Black pepper | 1 | |
| Crabmeat | 1/2 Pound | |
| Chopped green onion tops | ||
Directions
In a large heavy saucepan melt the butter until bubbly; saute the chopped green onions until just tender.
Stir in the flour and stir constantly to mix into a smooth roux.
Gradually stir in the milk and continue to heat while stirring until you have a smooth thickened sauce.
Stir in the pumpkin puree and all seasonings.
After mixing well, reduce the heat and simmer gently for 5 minutes.
Add the crabmeat and taste; you may wish to correct the seasoning by adding more salt and/or pepper.
Continue cooking gently just until the crab is warmed through.
Garnish with the chopped green onion tops and serve at once.
Stir in the flour and stir constantly to mix into a smooth roux.
Gradually stir in the milk and continue to heat while stirring until you have a smooth thickened sauce.
Stir in the pumpkin puree and all seasonings.
After mixing well, reduce the heat and simmer gently for 5 minutes.
Add the crabmeat and taste; you may wish to correct the seasoning by adding more salt and/or pepper.
Continue cooking gently just until the crab is warmed through.
Garnish with the chopped green onion tops and serve at once.
Chef
