A simple recipe that delivers the rich, hearty depth of pumpkin with the natural sweetness of crab. This pumpkin crab soup is great for dinner with friends or a quiet night at home.
There’s just something about fall where you crave heavier things… be it shirts, shoes, blankets, or food.
And while just about every fall dish gets me excited (and really, it’s my favorite part of the season), I get even more excited about fall’s best crowd-pleaser; a bowl of something cozy and warm.
Whether you’re entertaining friends, having a big family dinner, or even spending a quiet night at home, there’s always room in your life for soup!
In fact, we had an entire section of our latest The Fresh Edit Magazine dedicated to soup recipes from around the globe… something that everyone appreciates as the temperatures begin to drop.
Since we don’t like to keep things ho-hum and boring, we thought we’d try our hand at one of the season’s best gifts – pumpkin – AND keep it light and fresh with a seafood twist.
Lately, I’ve been using imitation crab meat, which is actually made with premium Wild Alaskan Pollock, giving immense benefits like Omega 3s and high protein while still delivering that deliciously sweet crab meat taste!
Plus, the packets are SO easy to use and add into any recipe, without having to wash and cook first.
Ready to dig in? Keep reading for our fall-favorite pumpkin crab soup!
Side note: I made this recently when my parents came by for a visit; my dad is a pumpkin fan while not being a big seafood fan, and my mom is just the opposite – loving seafood while not big on pumpkin flavors. This pumpkin crab soup was a hit with them both!
Thoughts on Cooking for Picky Eaters
Be creative with how you incorporate the item in question and have a little fun with how you present your dish.
It is said that people eat first with their eyes, if something looks delicious and makes their mouth water they may not even notice that it contains a product they aren’t fond of.
When it comes to kids, it is important that we are setting a good example. If they see us being picky with certain items, they will naturally pick up on it. They are always watching us.
It is ok to not like something, but be mindful of how you are expressing that dislike. Show them by example that it is good to try new things and be open to new flavors.
Pumpkin Health Benefits
- Rich in Nutrients
One cup of cooked pumpkin (245 grams) contains 2:
- Calories: 49
- Fat: 0.2 grams
- Protein: 2 grams
- Carbs: 12 grams
- Fiber: 3 grams
- Vitamin A: 245% of the Reference Daily Intake (RDI)
- Vitamin C: 19% of the RDI
- Potassium: 16% of the RDI
- Copper: 11% of the RDI
- Manganese: 11% of the RDI
- Vitamin B2: 11% of the RDI
- Vitamin E: 10% of the RDI
- Iron: 8% of the RDI
- Small amounts of magnesium, phosphorus, zinc, folate and several B vitamins.
- May Help Reduce Your Risk of Chronic Disease
Pumpkin contains antioxidants, such as alpha-carotene, beta-carotene and beta-cryptoxanthin. These antioxidants are an aid when it comes to neutralizing free radicals, and stopping them from damaging your cells.
- Full of Vitamins That Can Help Boost Immunity
Pumpkin is loaded with nutrients. One of which being, Vitamin A, this nutrient aids in strengthening your immune system and helps fight infections. It is also high in Vitamin C which has been said to increase white blood cell production, which can help your body heal faster.
- Could Help Protect Your Eyesight
As we get older eating the right nutrients and adding them into our diet can help lower our risk to things like losing our eye sight. Pumpkin has a number of nutrients that are known to prevent free radicals, such as Vitamins C and E that function as antioxidants. The high percentage of Vitamin A found in pumpkin can also benefit your eyes, since a Vitamin A deficiency is a common cause for blindness.
You can find our source for the above health benefits here.
- 1 onion chopped
- 1/4 cup celery chopped
- 1 red bell pepper chopped
- 8 oz cream cheese softened
- 1 can pumpkin (15 oz)
- 4 cups broth seafood, vegetable or chicken
- 1/ cup white wine
- 1 tbsp garlic minced
- 1 tbsp oregano
- 1 tbsp paprika
- 1 tsp salt
- 2 tsp black pepper
- 8 oz Louis Kemp Crab Delights Imitation Crab lump crabmeat
- Saute onion, celery and red pepper in a large pot or dutch oven over medium heat until soft.
- Add white wine and cream cheese, stir to blend.
- Add broth and stir.
- Add pumpkin and spices to the pot, stir and reduce heat to low. Let simmer 15 minutes, stirring occasionally.
- Using an immersion blender (or by transferring to a food processor or blender in batches), and blend until smooth and creamy.
- Chop and add crab meat to the soup, and let heat for 3-5 minutes.
- Ladle your pumpkin crab soup in bowls and top with balsamic vinegar and pumpkin seeds, if desired.