Bisque of Curried Pumpkin, Crawfish and Corn

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.