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Bisque of Curried Pumpkin, Crawfish and Corn

Bisque of Curried Pumpkin, Crawfish and CornIngredients:

  • 1 cup olive oil
  • 2 cups chopped onions
  • 1 cup chopped bell peppers
  • 1cup chopped celery
  • ½ cup chopped garlic
  • 1 cup flour
  • 1 cup Steen’s cane syrup
  • ¼ cup curry powder
  • 2 quarts crawfish stock
  • 1 14 oz. can of unsweetened pumpkin 
  • 2 cups fresh corn kernels
  • 1 lb. peeled Louisiana crawfish tails  
  • 1 cup heavy whipping cream
  • Salt to taste
  • Pepper to taste 

In a large pot heat olive oil over medium high heat, add onions, bell peppers, celery and garlic. Cook until translucent or for 10 minutes. Stir in flour and cook for 2 minutes.  Then, stir in cane syrup, curry powder, crawfish stock, corn kernels and Louisiana crawfish tails. Whisk in can pumpkin and bring soup to a boil, then simmer for 30 minutes. Add heavy whipping cream and season soup with salt and pepper to taste.  Enjoy.   

Recipe By: Houmas House
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