Crab and Bacon Pumpkin Bisque

With Bonus Roasted Pumpkin Seeds

Pumpkin Bisque

It’s pumpkin season! And what better way to celebrate this delicious and season gourd that getting two recipes out of one pumpkin?! Here, we show you how to take a whole pumpkin, roast it, and turn it into a unique and savory bisque. Then, we go a step further by showing you our favorite way to roast the leftover pumpkin seeds.

Note that this delicious pumpkin recipe is part of a larger group of recipes, “9 Unique and Delicious Pumpkin Recipes for this Fall“. Here, we tell you everything you’ll ever need to know about pumpkins (including how to make homemade pumpkin pie spice) and how to incorporate this versatile and festive ingredient into your culinary repertoire. Check it our here!

Crab and Bacon Pumpkin Bisque

This creamy pumpkin bisque recipe is rich and decadent, perfect for a gourmet Fall meal.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6

Ingredients

  

Pumpkin Bisque

• 1 medium-sized pumpkin
• 12 oz lump crab meat
• 4 pieces bacon
• 1 sweet onion diced
• 3 cloves garlic minced
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp nutmeg
• ¼ tsp cayenne pepper
• 3 cups low sodium chicken stock
• ½ cup half and half
• Parsley to top

Roasted Pumpkin Seeds

• Pumpkin seeds from pumpkin
• 1 tsp garlic salt
• 1 tsp cumin
• ½ tsp cayenne pepper
• ½ tsp smoked paprika
• ½ tsp pepper
• 1 tbsp melted butter

Instructions

 

• Preheat oven to 350 degrees.
• Cut pumpkin into quarters. Scoop out seeds and stringy parts and set aside. Lay pumpkin pieces on a foil-lined baking sheet and coat with olive oil and some garlic salt. Bake for 45 minutes (you may have to add more olive oil to the flesh if it starts to dry out.
• Meanwhile, prepare pumpkin seeds by separating seeds from stringy parts. You can more easily do this by submerging it in a bowl of cold water and gently separate with your hands. You can repeat this process another time or two to make sure seeds don’t have goop on them. Now lay them on paper towels to dry completely.
• When pumpkin is tender, remove from oven and separate flesh from skin. Sauté onion and garlic until golden. Place onion, garlic, and pumpkin in a bowl and use immersion blender to blend until smooth.
• Add this homemade pumpkin puree to a large pot or Dutch oven and pour in chicken stock and spices. Simmer, covered, for about 20 minutes.
• Meanwhile, add melted butter and spices to pumpkin seeds. Bake in 350 degree oven for 12-15 minutes, turning every 5 minutes, until crispy.
• Sauté bacon until crispy and break into bits.
• Finally, finish the soup by adding half and half, then crab meat and bacon. You can adjust the salt, to taste. Sprinkle with parsley and serve warm.

Keyword Bacon, Crab, Pumpkin

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