May 8, 2013 16:19 Bisque of Curried Pumpkin, Crawfish and Corn Bisque of Curried Pumpkin, Crawfish and Corn Jeremy Langlois May 08, 2013 Comments 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.