Bisque of Curried Pumpkin, Crawfish and Corn
Yields 12 (6-oz.) servings. Recipe is by Jeremy Langlois, executive chef, Houmas House restaurants.
1 cup olive oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
½ cup chopped garlic
1 cup flour
1 cup Steen’s cane syrup
¼ cup curry powder
2 quarts crawfish stock
2 cups fresh corn kernels
1 lb. peeled Louisiana crawfish tails
1 (14-oz.) can of unsweetened pumpkin
1 cup heavy whipping cream
Salt, to taste
Pepper, to taste
1. 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.
2. Stir in flour and cook for 2 minutes.
3. Then, stir in cane syrup, curry powder, crawfish stock, corn kernels and crawfish tails. Whisk in pumpkin and bring soup to a boil, then simmer for 30 minutes.
4. Add heavy whipping cream and season soup with salt and pepper to taste.
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