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Cream of Crab Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients Method

Ingredients
  

  • 1 lb Crabmeat
  • 16 oz Half & Half
  • 16 oz Heavy Cream
  • 1/2 Sweet Onion
  • 2 cloves Garlic minced
  • 4 tbsp Butter
  • 3 tbsp All-Purpose Flour
  • 2 tsp Old Bay
  • 1 1/4 tsp Fresh Black Pepper
  • 1 tsp Salt
  • 1 pinch Cayenne Pepper
Pumpkin Puree
  • 2 tsp Almond Milk
  • 1 tsp Pumpkin
  • 1 tsp Half & Half

Method
 

Cream of Crab Soup
  1. Dice onion and mince garlic cloves
  2. Melt butter over medium heat in stockpot or sauce pot.
  3. Add in diced onion with minced garlic.
  4. Cook and stir until onions are soft and tender.
  5. Mix together flour, black pepper, salt, Old Bay seasoning, cayenne pepper in a small bowl.
  6. When onions become light golden in color, begin to make roux by adding in the flour mixture slowly while continuing to stir. Stir for 2-3 minutes.
  7. When roux is light golden in color, pour in heavy cream and half & half.
  8. Bring mixture to a boil, then begin stirring in crabmeat.
  9. Bring soup back to a boil.
  10. Ladle soup into bowls.
  11. Pour pumpkin puree in spiral motion starting from the center.
  12. Garnish with extra black pepper and Old Bay seasonings.
Pumpkin Puree
  1. Add pumpkin, almond milk, and half & half to blender.
  2. Blend together to make a smooth puree.