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 Louis Kemp Crab Delights®, 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!