A Hearty Pumpkin Crab Soup
  1. Saute onion, celery and red pepper in a large pot or dutch oven over medium heat until soft.
  2. Add white wine and cream cheese, stir to blend.
  3. Add broth and stir.
  4. Add pumpkin and spices to the pot, stir and reduce heat to low. Let simmer 15 minutes, stirring occasionally.
  5. Using an immersion blender (or by transferring to a food processor or blender in batches), and blend until smooth and creamy.
  6. Chop and add crab meat to the soup, and let heat for 3-5 minutes.
  7. Ladle your pumpkin crab soup in bowls and top with balsamic vinegar and pumpkin seeds, if desired.